Alright – so today we’ve got the honor of introducing you to Chris Rubinstein. We think you’ll enjoy our conversation, we’ve shared it below.
Chris , so great to have you with us today. There are so many topics we want to ask you about, but perhaps the one we can start with is burnout. How have you overcome or avoided burnout?
I don’t think I’ve overcome it, I think I’m currently living in it and figuring out how to navigate myself out of it. I’ve been cooking professionally in some capacity since I was 17, attempted to get out of the industry a few times and keep coming back. I’ve chased my career around the country and overseas looking for the perfect situation and I don’t think it exists, I think you have to find and carve out your niche and set boundaries that you can live with. I’ve learned over the years how much of my life I’m willing to sacrifice for my career and after 25 years I’m still figuring out that balance. Having interests and hobbies that you can fall back on when you’re ready to throw your hands up and mentally set fire to everything around you is very important. Knife making started as a small hobby and now it takes up most of my life, which I’m very happy about. Currently figuring out how to replace cooking with knife making and be able to make a living doing it. I may never figure it out but its there for me to focus my intention on and fits nicely with my career as a chef.
Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?
Currently I’m focused on becoming a more skillful knife maker and blacksmith. Your previous question asked me about burnout and I hit my limit sometime around 2021 cooking for a private client living in the middle of nowhere, and I wasn’t doing anything that made me happy other than collecting a nice paycheck (which is a very nice thing). I still love cooking and it will always be something I do in some capacity, but I’m focused on improving myself in my workshop and reducing the imposter syndrome daily. There are so many amazing makers that I take inspiration from and try my best to develop my own style. I want to create tools for chefs that can be used throughout their careers and be something they look forward to use and get them through a long day of prep and service.
There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?
Be a student even when teaching. Nobody knows everything, there is always something new to learn and it can come from anywhere. One of the best things I’ve ever eaten came from a dishwasher at the Staples Center. He came into the office and handed all of the chefs a sandwich he made that came from his hometown in Sinaloa, Mexico. We were all sitting around complaining and bitching about the day of work. Nobody said a word and just looked at him in amazement while we wolfed down pambazo.
Accept help and know when you need help. Nobody is successful on their own, we all need a hand at some point. Knowing when you get to the point you need a hand is a skill in itself, and one I’m still working on.
Know that life is impermanent. Good times don’t stay good and bad times don’t stay bad. Enjoy the good but know you can’t hold on to it too tight, because when its gone you’ll suffer the pain of it leaving. Bad times don’t stay either, even though they feel eternal, if you focus and dwell on the bad times you’ll miss the good opportunities around the corner. I need to be reminded of this every time I’m feeling all “hulk smash”.
To close, maybe we can chat about your parents and what they did that was particularly impactful for you?
They’ve supported just about everything I’ve been interested in. Whether its been sports, music, nomadic tendancies, cooking or blacksmithing. Sometimes I wish they would have been less supportive and pushed me to focus on one thing but I don’t think that would have worked out well, and they knew it. I’ve always had the attitude of “yeah I can do that” and they’re a big part of that. Sometimes I ask them why they let me become a chef when I’m frustrated and ready to throw in the towel (again), they usually respond with “we couldn’t stop you”.
Contact Info:
- Website: Bluetapeblades.com
- Instagram: bluetapeblades or chrisrubinstein
Image Credits
Greg Wheeler, Cinematographer Nelson, BC (anvil photo)
