It has been three months and four days since I arrived here in the Tropics. Not only have I had to adjust to a new state, city and lifestyle but I've most certainly had to adjust to the change of weather, environment, wildlife and scenery. There has been a great deal of compromise by just being here, that's not including my job where I eat, sleep, work and play. For the first six weeks I had to acclimatise and was ordered to not physically exert myself, however I was still required to attend physical training sessions daily (sometimes twice a day) and be fully functional for work. Surprisingly my body got used to my surroundings incredibly quick and by the time the 'Wet Season' began (which unfortunetly happens during the entire season of summer) I was ready to attempt my basic fitness assessment, which I passed with flying colours. So, for the next six months I merely have to maintain my physical strength, endurance and agility. And with the Christmas period dawning on me I've been granted a month of holidays, in which two weeks I will be sent back home, south of The Island. And all on my employers dime. With the money I'm saving on the flight cost alone I will be hosting a bunch of lunches and dinners for my friends to show off my fresh skills and to merely pay them back for all those times they put good food in my belly.
And that's the thing. When I began shift work inside the local kitchen I got off to a great start, so well in fact that the veteran cooks and chefs couldn't stop complimenting me and showing me off to others. Although I felt incredibly uneasy about the way they were treating a newbie I went along with it. That was until I was put on the seemingly simple task of preparing rice and vegetables for 150 diners. Considering the bulk and scope of their expectations they simply left me to my task since they had so much faith in my abilities. Because I was completely oblivious to the amount I had to produce and timings in which everything needed to be prepared and cooked I failed epically. Their trust and faith in me dwindled until they could no longer trust me with any kind of dish. Suddenly I was being compared to other newbies who were completely terrible in the kitchen. However I was determined to prove them wrong and insisted they keep me on rice and vegetable prep - and I continued to fail. This affected me badly; I was stressed all the time and constantly thinking about cooking to the point where I couldn't rest easy when I was awake or asleep. Then one day I started doing things right. After a few more weeks of perfecting what turned out to be a simple task I was put back onto main dishes and sauces. Now I can't get enough compliments about what I produce simply because I have finally settled in and am far more confident in my abilities. Feels good, man.
And that's the thing. When I began shift work inside the local kitchen I got off to a great start, so well in fact that the veteran cooks and chefs couldn't stop complimenting me and showing me off to others. Although I felt incredibly uneasy about the way they were treating a newbie I went along with it. That was until I was put on the seemingly simple task of preparing rice and vegetables for 150 diners. Considering the bulk and scope of their expectations they simply left me to my task since they had so much faith in my abilities. Because I was completely oblivious to the amount I had to produce and timings in which everything needed to be prepared and cooked I failed epically. Their trust and faith in me dwindled until they could no longer trust me with any kind of dish. Suddenly I was being compared to other newbies who were completely terrible in the kitchen. However I was determined to prove them wrong and insisted they keep me on rice and vegetable prep - and I continued to fail. This affected me badly; I was stressed all the time and constantly thinking about cooking to the point where I couldn't rest easy when I was awake or asleep. Then one day I started doing things right. After a few more weeks of perfecting what turned out to be a simple task I was put back onto main dishes and sauces. Now I can't get enough compliments about what I produce simply because I have finally settled in and am far more confident in my abilities. Feels good, man.
3 valid opinions:
If you told people of my grandmother's generation of the part about the epic fail of the vegetables and rice after being praised earlier, they'd say you're a victim of the 'bad eye'...
I guess bad eye is the same thing as evil eye?
But, that's the problem, I suppose, with overly high expectations - it kind of sets you up. Sounds like you are back to where you need to be now.
@Anu: It took me a moment to remember what the 'bad eye' is, lol.
@CS: I was told today by a veteran cook who has been here for many years that I don't come across as a newbie anymore. I was very thankful to hear that!
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