A Day in the Life of a Chef

The alarm clock sounds at 7 a.m., coinciding with a dream (nightmare?) of an oven timer going off. The professional chef opens his eyes to a new morning and a new workday ahead. He rises to a steaming cup of strong coffee, kisses his wife and baby, then moves on to his computer to check e-mails and do any accounting that needs his attention.

The rather large man with the big white hat and starched, linen jacket is in his office at the restaurant by 11 a.m. to confer with his sous chef, who works nights (the executive chef works 8 a.m. until 6 p.m. technically, but prefers to be at the restaurant during its busiest times – between 12 p.m. and 10 p.m. to keep his fingers on the pulse of the business), about any issues for the day.

Lunch parties then demand his attention, as the customers seem to flow in like hungry geese, in for a brief respite from a long flight. He oversees the food preparation like a mother hen, gently but firmly directing his underlings to shake the pan or turn down the fire (“why do they want to cook with the flame always so high? Is it not hotter than a June day in Hell already in here?” he thinks silently.) or whisk the sauce just so.

The head chef then checks the grill to make sure the specials of the day look appealing enough for their $13.95 price, then he is off for a quick lunch of his own or for a relaxing swim in the hotel’s pool. He may work out for a while in the gym. He’s a little overweight because he adores his own cooking. But he doesn’t worry too much about it – after all, who thinks well of a skinny chef? So some days, he just grabs a short nap. By 2:30, he’s back in the restaurant, waiting for the senior staff meeting to begin.

By 4, it’s back to the office to work on the daily-changing menus for the current night’s meals. He then works with the line servers on any new specials that have appeared on the menu and then talks to the waiters about these specials, as well. At 5:30, the restaurant opens again for its evening business, and the hungry geese once again flock in.

The executive chef oversees the line servers, sous chef, and the pastry chef, and cruises all areas: the bar, the formal dining area, and the bistro. Sometimes he schmoozes with customers, sends specially prepared items to a favorite’s table, or, if his wife and baby come in, he walks the rooms with his child in his arms – a wonderful way to get people smiling.

At 10, the restaurant closes, and the executive chef heads back to his office to check e-mails once more before closing. He stops at each part of the restaurant and congratulates his staff for another day successfully completed. By midnight, he finally goes home and to bed where he rubs his very tired feet and falls to sleep almost immediately – smiling – ready to begin again a mere seven hours later. Tomorrow is a special day: breakfast at 9 for 200 people who’ve reserved the restaurant for a special morning occasion. It will be just another day in the life of a professional chef . . .