
POP-UP CHEF
On paper, working as an assistant chef at Bar im Museumspark, a summer pop-up tucked behind the grand, castle-like Bern Historical Museum, sounded like a dream gig. The menu had been developed by Markus Arnold, the mind behind Bern’s Michelin-starred Steinhalle. I’d read up on him, seen the press and was stoked to be part of something that would expand my culinary horizons. Whipping up Greek-inspired dishes from scratch like eggplant tartare, chicken pita sandos, hummus, and spinach filled momos felt like a solid opportunity to learn under a chef like Markus.
But on the first day, as the head chef took us through the prep, it became clear this was more like a “single mother with three kids who buys a bunch of frozen food and brings it home and heats it up” type of job. Aside from chopping cucumbers, dicing tomatoes and slicing red onions, all of the heavy hitters, the momos, the tartare, even the hummus, came straight from the freezer. I wanted to learn, to feel the fire of a kitchen. I wanted to peel a million garlics and someone screaming in my ear that im doing it wrong.
Regardless, I was excited to meet Markus, to look into the eyes of what the gastronomy world calls greatness and catch a glimpse of that fire and creativity. He came in briefly during one shift to drop off some ingredients and and rattle off how he would like them utilized. It had the energy of one of those exchanges where someone of power comes along fully expecting and anticipating that everything going on be immediately directed towards him, where he then says what he has to say to who and only who he has to say it to and then move on with his day, as if annoyed he must engage with people lower than himself. Now im not saying im anything to look at, hell, im just another brown shit stain on the whitie tighties of humanity. But after seeing how he throws his reputation behind a business for an easy financial victory and engages with the world around him, it seems that michelin star of his, has skewed his view of the world.
Ok, i don't mean to be ripping him a new asshole here, who am i to judge? I’ve got plenty of things about myself I’m embarrassed to own, and at the end of the day, I’m just another floating turd in the stream. But I can’t help but wonder: if that earlier version of himself in pursuit of culinary truth were served the plate the financial shark he’s become is now serving, how would he react? I imagine that mirror imagine would take off his belt and spank his ass till it bled in disgust and once he took off those michelin star glasses, i don't think he would argue.
Because at the end of the day, michelin star or not, were all just shit stains on the underwear of existence. So while we’re here, we might as well cook something worth licking off our fingers and look each other in the eye while we do it before artificial intelligence severs humanities last remaining ties.
The job is one of those where you show up and get right to work. No easing in. Straight to cutting, shredding, and packing containers to the brim for the rush of orders that won’t stop until the doors close. It’s fast, in-your-face work, exactly what I was hoping for. There’s no room to think about anything else. My brain is fully occupied with figuring out how to systematically and efficiently crank out what’s ordered. The restaurant’s obsession with presentation means endless tiny containers, like the aperoplatte, which is a whole production in itself, made up of nine different ceramic dishes, each one filled with something different.
The kitchen is a wooden furnace in the summer heat. We’ve got one fan that just blows hot air back in our faces and by late afternoon, my balls are dripping sweat. It’s like cooking inside a kiln. Sweat rolls down my face in steady streams as I work beside the roaring charcoal fire where chicken and wurst grill, while the heavy iron panini press pumps out even more heat like a pissed-off radiator. But honestly, it’s not the heat or the mountain of orders that’s the hardest part.
Most of the time, he was fine. Chill, even. He had this laid-back Jamaican vibe and sometimes we’d be bonding, shooting the shit, laughing in between plates and then, out of nowhere, he’d say something savage that left me feeling like a deflated balloon.
He was the kind of guy who’d tell you exactly how to cut the tomatoes. You’d do it his way. The next day, he’d casually tell you they looked like shit and give you a whole new method, as if it had always been obvious. Said never to put the knives in the dishwasher, then turned around and dropped one in himself. He’d explain something down to the detail, then tear into you for following those instructions to the letter. Once, I suggested reorganizing part of the kitchen. He looked at me like I was a complete fucking moron for even bringing it up. The next day, I overheard him proudly explaining how he’d stayed up all night thinking about a brilliant solution, the exact idea I’d suggested.
If you tried to defend yourself, he’d flip it, get defensive, act like you were the problem and send you on break like a scolded kid. And when shit hit the fan, he was the one losing his mind, barking at you to stay calm. But when the dust settled, he strutted around like he had a ten-inch cock, acting like he crushed it, hyping himself up like nothing ever went wrong.
As much as he drove me up the fucking wall, I could look him in the eyes while he was tearing into me and still see the armor. Thick and sturdy, built from decades of pain, insecurity, and constant fighting to keep his place. Sure, seeing that made the jabs, the mind games, the venom a little easier to stomach, but they still landed, like wasps stabbing at my chest, twisting my gut into knots. Add to that the sleep deprivation from Lou crying at night and I felt raw and exposed, completely vulnerable to his attacks.
Yet despite all of it, I couldn’t help but admire the way he laid on that thick, Jamaican-accented Bernese Swiss German with the customers. A linguistic unicorn, throwing in Italian here and some french there, and people lit up around him. I saw the way it made them smile, how they lingered longer to chat as they picked up their food. He told me he’d come to Switzerland as a refugee from Africa over 25 years ago, still basically a kid. Based on my own experience here, I can’t begin to imagine what that must’ve been like. Starting over from scratch in a foreign land, no language, no safety net. A Black man in a very white world, trying to survive and stay standing.
I treated that job like a personal test. Like he was some kind of twisted guru disguised as an angry little chihuahua, constantly nipping at my ankles, testing my patience, my self-control, my ability to stay calm under pressure. I’ve always believed that people like that cross our path to teach us something before we can evolve.
And then one night, it all came to a head.
I was on dish duty, busting my ass to keep up with the pileup of returned plates and cups, trying to keep the return table clear for customers. He came over and asked for help, he needed tubes of salad dressing filled and immediately. He’d already made the batch and needed it transferred into old-school squeeze bottles.
I dropped what I was doing and jumped in, filling them as quickly as I could. But while I helped him, the dishes inevitably piled up. When I returned with the full bottle, instead of thanking me, he lit into me. Cleared the return table by tossing the dishes into the sink and thoroughly slammed me for letting the counter overflow. Reeming into me that I needed to keep the space clean, smile at customers, engage with them, thank them, just do my fucking job.
It nearly broke me. I took it as a deep slice. He’d been head chef at this pop-up for over three years. He knew the flow. And in that moment, I believed he’d set me up, ordered me to help knowing it would make me fall behind, just to have a reason to tear me down. It didn’t feel like a coincidence. It felt like a calculated, psychological jab. And that kind of thing wasn’t rare. It was just one example. So after the wave of customers, I took my dinner break and started planning how to talk to him, not to attack, but just to tell him how it made me feel.
But when I walked back into the kitchen, I saw him, sleeves rolled, busting ass at the sink. On his knees, scrubbing under the shelving unit. Doing my job. Doing any job to finish the day as soon as possible. And seeing that shifted something in me. Maybe it hadn’t been personal. Maybe he hadn’t set me up. Maybe that was just the way he moved, intense, reactive, tunnel-focused. But one thing was clear: the man worked. Hard. And from that moment on, I saw him differently. He wasn’t too proud to do the dirtiest jobs. He was there to grind.
Since then, we’ve slowly come together. Found a rhythm. I stopped resisting him and just started doing what he told me to do. As time passed and I began to see the bigger picture of how the kitchen runs, I realized there’s a method to his madness. The problem is, he’s just an absolutely terrible communicator. His ideas make sense; his way of explaining them, dog shit. But now that I’ve learned the flow, understood the logic behind the chaos, there’s not much left for him to say to me. We just work. He’s seen my work ethic. I’ve seen his and somewhere in all that, a mutual respect took root. I’ve come to genuinely enjoy his presence, even look forward to it. He pulls me out of my head, opens a release valve for the pressure I carry. And damn, the man works. He works both smarter and harder than most people I’ve ever met.
There’s something raw about his hustle, this edge, this grit that comes from having to fight for everything. He’s always dropping stories, nights in jail, life on the street, navigating the system as a refugee, working odd jobs with others in similar positions. Through him, I’ve come to understand just how little I really know about the rest of the world. I grew up so focused inward, taught to see America as the center. Meanwhile, people like him cross oceans, borders and lives just to find a foothold. His world, refugee centers, underground economies and navigating language barriers is something most Americans never think about, let alone understand.
But he’s lived it. And hearing it firsthand, seeing it in motion, I can't help but respect it. Behind the contradiction, the chaos and the blunt delivery is someone who’s fought for every inch of his life. Watching that up close reminded me what resilience and adaptation actually looks like.
And it’s funny, every time I think I know what’s coming, life throws something sideways. I thought this gig would just be a temporary skill-builder, pay the bills for a few months, give us some breathing room, figure out our next move. But no. Life decides to turn the “easy chapter” into an emotional and psychological test. Yet part of me knows: this is life showing me without telling me what will continue to happen if i continue on this course.
The course of putting my urge to start something on the back burner. Like when I got here, instead of creating, I played it safe. Tried to get a job at COPAIN (failed). Poured my heart into a message to Le Bread (failed). Tried stacking hours as a garbage man (failed).
And all along, I’ve known exactly what I want. It’s like life standing over me saying: You know what you want. Why the fuck are you still trying to work for someone else?
So Nicole and I are going for it.
We’re buying an oven, just big enough to crank out 9 600 gram loafs at a time and we’re starting a micro- sourdough bakery.
We’re calling it Chnöpfi’s — button in Swiss German — after Lou’s nickname, Knopf. (button in High German)