Cheffing in Cambodia: a blog by Richard Bias
Should I stay or should I go…….
A busy Christmas and two New Year’s eves/days have passed since my last posting; 2013 was a brilliant year and I have galloped into the ‘Year of the Horse’ just as emphatically as I ended the last. My hotel is a proud supporter of Sala Baï Hotel & Restaurant School which was founded in 2002 by the French NGO Agirpour le Cambodge: entirely and exclusively meant for young Cambodians coming from underprivileged families.
The vocational training taught at Sala Baï is clearly one of the fastest and most cost-efficient ways of fighting poverty and human trafficking at the grass roots level. I was given the opportunity to spend two days in the kitchen with the students which finished with a fund raising dinner. The days were lots of fun and working with all of these young sponges around me reminded me of my keenness for knowledge when I was starting out just as they are. Sala Baï is a fantastic project and I hope to continue to support them well into the future.
Most contracts are for a two-year period and after eighteen months or so you begin to wonder what the future will hold. Should I stay or should I go? Did I achieve everything I set out to do? Am I happy in my location and feel motivated enough to carry on? So you weigh up the pros and cons of staying versus leaving to pastures greener. Better the devil you know than the devil you don’t right? Not always.
I am left with a few tricky months where I can’t really start the job hunt as July is just too far out. So I prepare my CV and make a photo shoot of my current up-to-date repertoire of dishes which highlight why I should be hired by a perspective employer. I begin to short-list locations and wonder why I would not continue in Cambodia: what is missing and what do I need from
Leaving somewhere is always hard as friendships have been built, both in and outside of your workplace, you have become familiar with your surroundings and have a comfort zone which you have become used to, otherwise known as “The Bubble”.
Well this bubble is about to burst and I am once again going to jump into the unknown! Where in the world will I be working and living next? I don’t know, but one thing is for certain: I will find plenty of culinary insprations in Brazil and I’m sure we will see some influence in my cooking in my next role wherever that may be!
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