or Connect
New Posts  All Forums:

Posts by hanna216

Being is Sous is like climbing Everest.  You plow your way through each zone steadily until you reach the dead zone (Sous).  It's harder, less rewarding on a day to day basis, it tests your skill, body, soul, mind and breaks you down.  But you trudge through with a smile and do what's necessary, work work work, struggle struggle struggle, ask yourself if this was a good idea and keep going regardless of exhaustion and fatigue.  Until the clouds break, the light shines and...
Consider being a culinary instructor are a nearby school.   You still get to keep your love of cooking and "chefdom" - but rather than the blood, sweat and tears of the kitchen life, you get to prepare future chefs for it.   Since you know the downsides to this industry firsthand, you can relay some of that knowledge to the burgeoning kids coming through.
We use Compeat.  Once you get through all the instructions and nonsense - it's easily linked to our POS system for sales.  It does amazing things with cost, pricing, purveyor contact, recipe maintenance and links it all in with sales and inventory.   Look it up.  I'm a huge fan.
Your Sous is a direct reflection of you as a Chef.  Per the role, you are there to teach and mentor.  When accepting the position/job - they should understand that in any kitchen, there is the chain of command.  At the end of the day, they are your employee and right hand person - the person you need to trust more than anyone in the kitchen to uphold YOUR standards and YOUR expectations.  If there is a rift, there is a problem.   Regardless of the length of your resume,...
That's precisely my dilemma however Ive been feeling like a super strong foundation of skills at this point in my career would matter much more than a celebrity chefs name on my resume. But it's also been hard for me to not think that perhaps I'm wrong in this regard.
I've been getting that feeling and have really been leaning towards B - I just don't want it to bite me in the a$$.  I feel like the name and reputation of the chef and restaurant along with the learning and being in a kitchen that gears more towards modern gastronomy might help in the long run but B is an opportunity for me to really set some solid foundations for the rest of my career.
I'm green.  Experience in Pastry but green. I've worked in restaurants for the past decade but just recently started my descent into the culinary field on my way to one day become a great Chef.   So I've been interviewing at various restaurants and this is the dilemma I'm faced with.   2 Job offers.   Restaurant A & B - BOTH: busy. well seasoned executive chefs.  great food.  high standards. similar pay.   Restaurant A: The executive chef is...
I'm green.  Experience in Pastry but green. I've worked in restaurants for the past decade but just recently started my descent into the culinary field on my way to one day become a great Chef.   So I've been interviewing at various restaurants and this is the dilemma I'm faced with.   2 Job offers.   Restaurant A & B - BOTH: busy. well seasoned executive chefs.  great food.  high standards. similar pay.   Restaurant A: The executive chef is...
New Posts  All Forums: