My Love Affair with Restaurants
Presented by Chef Life Radio
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By Brian Gould
I started working in the hospitality industry because I was different. I've always felt different like I didn't "fit in", and I lacked confidence; always, until just recently.
I started cooking to see if it was something I would enjoy. I knew people in local restaurants and landed a job quickly. Within a couple of months, I was bartending. I said yes, but I also wanted to continue cooking. The part of me saying yes is important, because I'm a people pleaser. I put everyone else ahead of myself and my needs. I went along cooking and bartending.
After about four years, I realized that if I wanted to get to where I wanted to go, I needed more kitchen experience. However, I didn't see an opportunity where I was. I landed a line cook job in Omaha. I was promoted to Sous Chef after a few months. The food was great, and the process was better. It was as organized and clean as anywhere I've worked. The chef was fucking tough. An asshole really. Pans were thrown every night. I also met and worked with the best cook/chef/mentor I've worked with to this day. He taught me more about how to prepare a station, operate calmly, treat coworkers with respect, and not take any shit at the same time. Manuel Carino is my hospitality hero.
I left to be GM of a fine dining restaurant. It provided me with a job and a future for my family, but it didn't provide me with a creative outlet. I spent 9 plus years running that restaurant. I was trying to do what I thought was right, but I wasn't taking care of myself. I was so unhappy but I felt stuck, I didn't know how I could get out of the job without disappointing my family. I had put everything on the line for it, and I paid the price. I ended up leaving in April 2020. I couldn't be happier that I'm out of that environment now. I spent the next several months in hours of therapy. I was so angry and bitter that I didn't know if I wanted to continue in hospitality. It has been the hardest year of my life, but also one with the most personal growth.
This spring I took a job as a line cook. I knew it would take some time to feel confident again. The spark of passion that I have for cooking was there the first night. I was promoted to Sous Chef within a couple of months. It's been a lot of hard work, but my happiness is worth it. Part of what has helped me become successful in my new position is the work in therapy I've done. It has helped me understand myself. I embrace being different now and feel lucky for it.
Best Served Podcast has also played a part. I started listening on my commute to my new job. I first listened for the stories. However, I began to realize that it had a greater impact on me. I began to frame how I want this next chapter in hospitality to go. Listening to the interviews every day before work helped me start that shift with a positive mindset.
Chef Life Radio - the podcast assisting culinary professionals to become their best selves, personally and professionally
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I am a husband, father, son, brother and lover of hospitality. I'm currently the Sous Chef at a private club in Iowa. I've worked in every aspect and worked every position in restaurants for the past twenty years, except being an owner. I love food, wine and providing great experiences for people. My greatest passion is the art of the culinary process.
Opinions expressed in this article do not necessarily represent the views of Best Served. To achieve our mission of bringing more voices to the table, we are committed to sharing a variety of viewpoints across the industry.
