Multi-tasking is one of the most important skills necessary to work as a professional chef. It is easy enough to learn individual menu items and cooking methods. Being able to take a series of orders and execute them not only simultaneously but timing them correctly is an art.
Alicia, Christie and I are all pretty good at multitasking. Christie, however, takes it to a whole new level. She makes great lists, excels at organizing her minions, and brings customers in with her wide smile. Then she starts 5 different things and abandons each one, all in varying states of completion.
The end result is a kitchen cluttered with half-peeled fruit, unsupervised simmering sauces, a partially mopped floor, and one happy-go-lucky chef skipping from one to the other. Meanwhile the rest of us in the kitchen try to find space to to finish our own work.
It wasn’t until working at a golf-course with Christie last summer that I found out abandoning has been a habit of hers for at least a decade. It’s just one of her charms. Her enthusiasm knows no bounds. She wants to please everyone simultaneously so she starts everything that is necessary and just lets it happen. Either Christie comes back and finishes what she began, or someone else in the kitchen steps up and saves it from burning to a crisp. Somehow, it always work out.
And when it doesn’t, the servers will eat anything.