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10-11-2005, 12:38 PM
|  | Registered User | | Join Date: Jan 2002 Location: Right Here
Posts: 439
| |  Good LORD!!! I've been gone a while...
 Did I miss anything? How is everyone and everything? Well I finally went and did it? I got a job as Chef de Cuisine. Damnit. I still didn't get the sous chef job I was after all this time.. 
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10-11-2005, 04:28 PM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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Who are you  Just kidding! Nice to hear from you. Hey look at the bright side at least you're working! Besides it's just another temporary bump in the road until you move up.
As far as missing anything........nahhh......just the usual trouble from Kuan  other than that....... |
10-12-2005, 10:43 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Dec 1999 Location: St. Paul, MN
Posts: 1,315
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I hope you realize your Mother is going to be very upset with you for not checking in.
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11-19-2005, 06:43 PM
| | Registered User | | Join Date: Jan 2002 Location: Right Here
Posts: 439
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Uh oh.. She's a gonna be P'd at me. I'm thinking I'll be grounded for a year!!
How long should I stay here is the question. I got a sweet offer for the same job title at a rival hotel for an extra $22k per year. But I feel I should be a little loyal to the Exec Chef that hired me. I know him outside of work (not that we golf on the weekends or anything) and he knows all of my instructors from school.
Dilemmas....
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Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
M.E.A.T.
Mankind Enjoying Animal Tastiness |
11-19-2005, 10:24 PM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
| |
Quote: |
Originally Posted by culinarian247 I got a sweet offer for the same job title at a rival hotel for an extra $22k per year. But I feel I should be a little loyal to the Exec Chef that hired me. I know him outside of work Dilemmas.... | Unless I misread what you posted if you are telling me that for example you are making $20,000 a year now and you've been offered $42,000 a year now then there is no dilemma, and no one in their right mind would stand in your way or feel slighted by you. 22k is a lot of money!!! Now if you meant $2,200 a year more, that's a different kettle o' fish. However that's just under $200 a month more, and that's nothing to sneeze at either. Loyalty is nice but it won't pay the bills. However if staying where you are can give you something that the money can't buy ie: connections, future advancement (big) etc. then consider staying. So take that into consideration as well. |
11-20-2005, 05:16 AM
| | Registered User | | Join Date: Jan 2002 Location: Right Here
Posts: 439
| |
Nope. Its $22,000. From a paltry $33k to $55k ($33999.94 to $54336.00 to be exact). We'll see...
I really like this whole full-time chef thing. My free time is going to expand with the completion of school. In a year, however, I am taking on graduate school for my MS in hospitality. Those classes are 6pm-10pm once per week anyways. I am so doggone excited about everything again!!
Even though I don't check in and chat as much as I should (sorry mom) I have to say thank you all for the support and belief in me. To know that there are others that knew I could do this powered me through many a tough day. You all are wonderful!!!
again...
THANK YOU
__________________
Talent hits a target no one else can hit; Genius hits a target no one else can see.
Arthur Schopenhauer (1788 - 1860)
M.E.A.T.
Mankind Enjoying Animal Tastiness
Last edited by culinarian247; 11-20-2005 at 05:18 AM.
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11-20-2005, 07:47 AM
| | ChefTalk Moderator Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,754
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Wow, you missed a lot!! I don't know if you'll EVER be able to catch up!!
Welcome back, and keep us posted on your job!! |
11-26-2005, 09:17 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Dec 2000 Location: Kamloops, BC, Canada
Posts: 795
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Well, hey, I've been away a long time too. Guess I've got a lot of catching up to do as well. But enough of that, welcome back !! |
11-27-2005, 07:51 AM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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Hey 247,
You can be passionate about any type of work. The fact is we work so we can live. I you can't make that decision then walk it right in to your chef/friend and ask him what he thinks. Not for leverage, but for advice. He might also know of hidden cons, it has probably happened to him before.
PS If you and coolj are going to act CORP. You know, like when the execs drop by, I call it pigeoning, they fly in, poop all over everything, then fly out, then don't expect such warm welcomes! 
pan.. remember me?? |
11-27-2005, 11:59 AM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,616
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Nice to see you again too, CoolJ!
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