Le Boulot

So I am officially French-fried and in addition to my French citizenship, bank account, address and pending health card, I am now employed!! Let me start by saying a grand merci to mes cousins Nathalie & Dominique! It initially began with a one month contract covering a vacation leave and has since been extended for an additional month… So what is this new job……?

At the end of January as I was awaiting news of whether I would be accepted into a free, intensive, full time, 3 month long French language course; I was offered a short contract at a psychiatric hospital working in the staff kitchen, by my cousin Dominique who is the chef there.  Not knowing if I would be accepted into the French program as it required very specific reference requirements, I opted to take on this new opportunity and experience. In hindsight this was a good choice, as a few weeks after the course start date (and 2 weeks into the new job) I finally received notice that I was not accepted into the program. I would say c’est dommage to this, however, the work medical required for employment was an experience in itself and not about to be put to waste… (but more on that event in another blog).

Aside from the French program and the work medical, this new job finally meant that I could get my Carte Vitale and enjoy the world renowned benefits of the French health care system; without having to declare my global income from the last 2 years, while paying a percentage of the difference on any earnings over €9000.

So… the job… or boulot (as referred to in French slang or argot)….

Well as humbling as it is, as mentioned, I am working in the staff kitchen at Vinatier, a psychiatric hospital. I hesitate to call it a hospital as it does not compare to a standard Canadian hospital. Rather it is a very large and intricate campus divided into 5 zones, with 2 small zoos with goats and sheep, a cathedral, onsite laundry, uniforming, ambulance service, and a locked facility for psychiatric offenders to name a few of the services. Vinatier employs over 2000 people and as such there is a definite need for a staff kitchen, aka SELF, as it is organized in a self serve fashion offering well made meals and an abundance of choices. In many ways it reminds me of Maryvale (one of my former jobs), as it is multi-disciplinary and community focused. Each day as I look out the cottage style windows toward one of the many entrances it is as if I am looking at the College St. entrance of Maryvale, and as I watch the various delivery and maintenance vehicles come and go, for a split second the surrounding landscape is transformed into the quaint parking lot off College St., with McIsaac and the shop, and it is as if I am enjoying my daily lunch staring out the windows of the Convent.

While I am not working in same capacity as I was at Maryvale and I do not interact with or assist the clients and patients, this new experience is rewarding in a new and distinctive way… I have joked to a few close friends and family that it is humbling as I wear a hairnet, but the truth is that it is an experience I would not otherwise encounter; a job I would likely not seek nor accept, and not because of its nature but by experience, however, my actual employable skills do not exist to the same degree here, and as such I must make concessions and compromises and broaden my horizons so to speak.

And so, this new job, where I prep, clean, sort and shelve, has provided the perfect backdrop of realization and appreciation of the countless sacrifices, compromises and concessions made by my grandparents and many others who in seeking a ‘better life’ (or in my case a ‘richer experience’), accepted and endured opportunities of humble gratitude.