Professional Comparison

On a daily basis, my chef instructors (one of who I’m certain was a drill instructor in a previous life) stress the importance of professionalism in the school environment. Having worked in a couple of professional environments myself, not to mention graduating from a well respected university, I think I have a decent feel for professional. That being said, let’s do a little analysis:

Chef Instructors say professionalism is:
-Short, short nails: get humiliated by having to cut your nails to the quick in front of the entire class
-Line Up: stand in front of your stove and undergo a white glove inspection to evaluate your cleaning skills
-Screaming: get screamed at for anything and everything, including going to the restroom without permission
-Questions: have a damn good reason for asking a question or risk snide looks and blatant disregard
-Name Calling: get used to being called a dumbass

I have experienced professionalism as:
-Respectful
-Tolerant of questions, learning and growth
-Teamwork
-Praise for a job well done
-Pointers on how to avoid future failures

As week two of this course is nearing a close, I have failed at my main goal – to not let this environment prevent me from learning and enjoying this experience. Instead, I’m starting to think being a chef is more like Hell’s Kitchen than Paula Deen’s breakfast table. Complete bummer.