Quote:
Originally Posted by shroomgirl  I would not want to put in the hours that restaurant work generally demands. I don't want to make the same food day in day out. I do enjoy working a line occasionally, but don't always play nice with front of the house....drama, is annoying.
I like having time to visit farms, shop at markets, post of cheftalk. Some days it's cool having a breakfast, starting at 4am getting off at 9 and that be the extent of the day. |
I agree with the restaurant part, though what i've heard I wouldn't want to put in those hours though saying that, i've thought of working as a trainee chef and work up in a hotel rarther than restaurant so I don't entirely know how it's different. i'm also fortunately quite young so my body could take it (or rarther, take it well for now). Plus as you touched on, I enjoy working the line too, just not going out front of house, i ain't one for acting either.
If those hours you said are quite accurate and the norm then I could get used to that too as I generally am a morning person too, and can't complain about going to farms, going to the market (where I live it's the busiest 'market city' in the country
and going on cheftalk is good, I can use it to find out various 'cheffing' and catering related things, and it's interesting to know what's happening food wise across the pond.