Feeling Burnout, Young Chef Advice, and Memorable Restaurants | AskJK January 2022
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- Опубліковано 23 січ 2022
- On this #AskJK I talk through a bunch of your most upvoted questions from my latest Community post! Huge thanks to everyone that submitted, and I hope you got some value from the answers 👊
Show Notes:
The Demi Skills Course is now Total Station Domination: www.joinrepertoire.com/tsd
5-Day Kitchen Productivity Challenge: www.joinrepertoire.com/5-day-...
Getting the Stage: Contacting Restaurants: • Getting the Stage: Con...
Asador Etxebarri: geni.us/etxebarri
Jimbocho Den: geni.us/JimbochoDen
Per Se: geni.us/PerSe
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🙏Thank you for watching this video. I hope that you’ll keep up with the weekly videos I post on the channel, subscribe, and share your learnings with those that need to hear it. Your comments mean the world, so please take a second and say ‘Hey’ ;)
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Emulsion geni.us/emulsionpodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Justin Khanna
212 Broadway E Unit 22725
Seattle, WA 98102 USA
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I’m so greatful that I discovered your contents, really. I’m an Italian cook who has started just 2 months before the pandemics and I’m now staging in a 2 Michelin stars restaurant in Slovenia and all of your shared experiences are an amazing value, especially when you speak about self talking, self confidence and building expertise in fine dining vs average restaurants.
Thank you man
Thank YOU Marco - really means a ton to have you watching. You should take my 5-Day-Kitchen-Productivity Challenge if you haven't already - www.joinrepertoire.com/5-day-kitchen-productivity-challenge
Pardon the interruption...I just tuned into your channel. I like your no-nonsense, straight-up style. Refreshing as compared to the fawning-over, over exaggerated chatterbox diatribe, slo-mo shots etc. Keep up the great efforts ~ Kudos!
Kinda late to the party, but I loved the transparency and details to all the answers. My favourite advice was definitely the feeling of burnout. I am just starting in the industry, but I am nervous on pursuing those higher end restaurants with the 16 hour work days and the intense pressure. Even from the little experience I’ve had, your advice to set these finishing lines really backs up what I lacked before. Thanks chef!
Thanks for the response! Found this whole video super informative and took some good notes on your reply to my question and the others, will definitely look into the demi skills course!
Thanks a ton for your question, Shamael 🙌Would love to have you as part of this next Cohort!
Thanks for answering my question Chef!! Especially seeing this on my day off made a huge difference! (Also last name pronounced “per-air-uh” 😂)
Ahh thank you! 😅
Allways appreciate the candid advice and answers!
Appreciate you watching, Ben!
Thanks 🙏 you . This is just Beyond helpful. 💯💯💯
Nice job. Singed up for the course. Looking at my first stage. I know I’m early but I need the motivation
Thanks so much for the response! I really appreciate it. Glad you were able to give a great insight.
Glad it was helpful!
Excellent content chef✌
Hey man, I just want to thank you a ton for this video, and just your channel in general. You helped me realize that I have more potential than being a Sous where I’m at. I never went to culinary school, but I’ve been working in food service since I was 15. Now, at 23, I got my first chef job in a Neapolitan pizzeria in lower Wisconsin. I never thought I could go to Chicago without the degree or the money, but you showed me it’s all about attitude and the willingness to work your ass off for achieving dreams. I’m going to start doing stages in the big city to study up! Thank you!
Huge congrats Aliya ❤️ this is incredible. Where are you thinking of staging? You should join the Repertoire Pro Community, I do group coaching calls there every month to help however I can geni.us/patr
@@justinkhanna Momotaro was my first pick since I have a buddy that works there, but honestly as long as I’ll learn something, I’m happy wherever I go. My end goal is getting the skills to work for the Alinea group some day.
I randomly stumbled on your channel. I am not a chef. At best, an aspiring home cook. I am commenting just to say that you have an amazing communication skill. Your channel is really good. Keep it going. Best of luck to you.
Thanks Julio!
Couldn't agree more about Extebarri.
The lack of a finish line with burnout makes complete sense. Ive been cdp in a resort banquet kitchen for the last year and my coworkers have been less than ideal 😅 so even though I create the best food I can, I only feel as motivated and inspired as my team (who weren’t).
But now Im starting at the only forbes 5 star in AZ and Im actually nervous and excited to go to work and operate at this “michelin” level and learn a ton of new things even though its intimidating!
And I have a set schedule of Tuesday to Saturday, 10 hour days which is *excellent*
Yup totally - good on you for finding a place that has just the right mix for you!
Favorite takeaway from this episode? ⬇️Thanks again for everyone who submitted a question! 🙏
I'd take all, or a thing i find in all your talk here: problems rooted in the reality of the worker, answers coming from true experiences. With that said, i'd take the insight on the headchef live managing timing and resources with his evaluation about the stream of products and the signs of his pen, that kind of zoomimg in and out of a live experience to manage It, with the "help of a pen". (Not a native speaker here chef ;). To be honest some things about the burnout experience Will Be useful, i think the "finishing" talk It Is food for a simple and good insight
Thanks for answering my question and the burnout one! My Issue with taking time for myself during these burnout periods is how do I let them know I’m getting burnt out without feeling bad or feeling like if I take time off I’m not being committed?
One thing I learned about this industry, is that retirement homes/ communities homes are very underrated, especially if you find high end luxury homes / retirement communities, the pay is better then a lot of restaurants plus you get benefits and the breaks are mandatory. I suggest anyone who is burnt out with working at restaurants or maybe (especially with the pandemic) want a stable job/pay to look into these types of communities.
100% - my father's in assisted living right now and a major selling point for us in choosing that place was the culinary program.
Hello Justin !! I'm so glad to have discovered your videos. I love your video about how to pack a knife bag for a stage/trail. I was wondering how would you update that list for a pastry cook? I was just asked to do a stage interview. Are those getting more common??
Thank you.
Hey Ruth! Working interviews are pretty common - I'd say the same probably applies to you, but maybe even a little bit more pared down because a lot of pastry programs have tools for you to use at the restaurant. The "chef knife, paring knife, peeler" foundation is probably more than enough, and you can add an offset spatula, sharpie, small notebook, and tweezers
@@justinkhanna thank you so much for your reply. Especially the sharpie!! I think I made a great impression when someone was asked to label a container and then asked the chef to borrow a sharpie to do it 😬
I said "he can use mine" 😄
BTW I got the job !! Can't wait to binge all of your videos!!
Let's GO 🚀
Chef, I currently feel very lost with my next decision in life and in the industry. I am a 17 year old in high school, living in California, and have experience in mid to high-end restaurants since I was about 14. I am almost 100% sure that this is the path that I want to take for my life and have the vision to have my own restaurant or work as an Executive Chef at a corporate company that can take care of me like a real employee and pays well. I don't know what to take as my next step, with school decisions coming in about a month I am pressed to decide where to go or if I even want to (I have been accepted to the CIA and given a full-ride to a business-oriented school with a strong culinary program. I have stages set up at Michelin restaurants in San Fransisco as well but feel like with that route, full-time school isn't really an option. Any advice?
I hope you got my email RJ!
I just found your channel. I have a question if you can answer on that. All “high fine dining” restaurants (Michelin restaurants) they keep saying they want to be the best place to work. But how can be that if on daily bases you do minimum 16-17 hours per day. Is that the best place to work? 5 days per week or even 6 sometimes. How can be relevant with what they say?
"Best" in what aspect? For a lot of these kitchens they might be the "cleanest" or most "precise" or have the most "intricate" plating...but a lot of the other aspects they falter. Priorities sometimes require sacrifices. Not saying one way is better than another...just trying to explain what you're seeing.
The algorithm hasn't been showing me your stuff. Love the new opening bumper.
To the question of treatment of LGBT+ people in the industry: it's mixed. The places bIve work in Atlanta have been great to me as a trans woman. I've been given a level of respect that I'm not sure is get in other industries, especially when I was first transitioning. That said there are always people that don't get it. They aren't rude per SE, but they cross lines. Asking personal questions is the most common. They usually understand when I tell them to not do that.
They other thing is that is is a very dude industry. A lot joke a conversations that that can be offensive depending on your own tolerance. I'm pretty serious about the jokes at the expense of queer people and most respect that. But I've also had people get as close to the line as possible without crossing it, so I've had to pick my battles. Overall, it's good to great for the most part.
So awesome to hear your insight - thanks for sharing! I had a rough couple of months there with uploading podcast content only, and that didn't really make the UA-cam algo happy, but appreciate you coming back to watch 🙏
My apologies, I framed my question incorrectly- I meant that the ingredients are limited 8 months of the year, not available. Regardless your answer can be applied just as well! Thank you for the insightful response! I come from a commercial production background, more of what I’m interested in relates to home entertainment and hobby/passion!
Gonna be so fun to see what you create!
We should make a drinking game for every time you say cohort
It’s part of the cohort
Hey chef,i really like cooking.But you know i have a plan to be a stock trader.So i need capital.I was thinking if i could get that capital from working in the kitchen as chef for maximum of 4-5 years.Can i save good amount of money working 5 years?Also i need to do trading and learn in the mean time.So do you suggest me to become a chef because its long hours and 1 day off.Cant figure out...
There's a story of Buridan's Donkey that you should read: www.youretheexpertnow.com/yen-blog/2019/5/21/buridans-ass-dont-be-one - not to say that you're a donkey, but I fear that if you do both at the same time, you'll go an inch deep in both endeavors. I saved money and invested a *little* bit when I was working, but I never sought out jobs because of the money..I always prioritized experience & resume enhancement. Once I started working for myself and making more, then I invested heavier, but I don't trade myself (mostly ETFs & large-cap crypto). There are plenty of folks who make great money in food, and I'm not saying you couldn't trade and cook. But why not use this time when you're younger to do the physical job that is cooking, and then after 4-5 years then you can switch to trading? If you're really interested in getting capital, you can raise a fund or work for a larger organization...but based on your question it seems like you want the money for yourself. Which isn't a bad thing, but just trying to give you a practical answer. Your life is gonna be long, and you'll have plenty of time to do everything you want to do, but focus certainly helps. Most of Buffet's wealth was accrued way late in his investing career...if you can start to enjoy long time-horizons, that also will serve you well.
First, you need to get your punctuation in check. You permanantly create false links by not typing a space after each period.
Hello Justin,
I am new to the channel, but I am finding it hard to stay engaged. During your Q&A's, you tend to rush your reading and understanding of the questions, and then give answers that are completely off. When I noticed this, I just quit the video entirely.
Thank you for being such a dedicated content creator,
Alberto
Hey Alberto! Stoked to have you here! Can you share some specifics on your feedback? Namely, which questions did you feel I didn't understand and give an "off" answer to? I'm trying to dig in here because a lot of the comments from other folks say the opposite 🤔 if you'd ever wanna join sessions where I have back-and-forth with folks, you should check out the Repertoire Pro Community where I do group coaching calls every month! geni.us/patr
@@justinkhanna hello Chef Khanna,
It would have to be David wards question, about having only 4 months of good crops/ingredients, not 8.
Thank you for the engagement, it was a pleasure.
Alberto
Sorry,
The video in question: ua-cam.com/video/B3Dem_02Oo4/v-deo.html