Hey everybody! So as many of you know, I've been unhappy at my current job and have been looking to get a job cooking professionally. Tonight was finally the night, I had my interview at two Michelin star FG restaurant. It's actually three stars if you count the establishment that's next to it, the so called food lab. And how nervous was I! I spent most of my day asking my friends and people I don't even know (mostly masterchef contestants I've befriended on Facebook lol) for advice on how to handle this interview.
The moment was finally there: I stepped through the doors and went up to the chef, François Geurds, who is responsible for my country's first three star Michelin restaurant under Cees Helder, before moving to the UK and setting up the Fat Duck as the best restaurant in the world before coming back home and opening what are now three restaurants. One of my ultimate idols in the world and he couldn't be more like I imagined: like a true person from Brabant the talk was swift and coarse, with some personal questions and some comments as to why I'm so stupid for wanting this. But it was all brought forth in such a great and good hearted manner, it doesn't even matter. He even told off a colleague for jokingly calling me a nerd after explaining what I currently do for a living. So following the conversation we came to a quick conclusion: full time employment would set me back about a third of my income. Oh, how my world shattered.
But mere seconds later the suggestion was made for me to work part time and still hold my normal position. Two nights, Fridays and Saturdays, on a zero hour basis. In time I would be taught skills to advance in career and pay, and I'd eventually be able to make a smooth transition.
So here I am, my talk has concluded and I'm pretty much hired. Which is awesome. I can work both jobs. Learn. Get the best of both worlds. I'll keep you updated. Thanks for reading. Y'all are awesome.
