Time for you too go grasshopper.

[Rivitman]

An update for those who read these threads:

http://cheftalkcafe.com/forums/showthread.php?t=13521

http://cheftalkcafe.com/forums/showthread.php?t=13320

The end came today. I resigned and walked out.

The ownership never did spend a nickle on equipment, and continued to be difficult right to the end.

The GM refused to physically touch my letter of resignation, and called me a a--hole on the way out.

The kicker came last sunday.
The owner (via the GM) gave me a pay cut ultimatum, coupled with some hairbrained scheme to have no chef and only 2 hourly cooks supervised by the GM. In a fine dining establishment.

Out of shock I took the offer.

I was making what most decent line cooks make, not Chef's wages for this area. The 8% or so wage cut would have meant sinking financially for me.

Stunned and hurt,I went home and got on the phone.

Before sundown I had a new job working under a great Chef, doing better food, for more money, fewer hours on the line, and half the commute.
I start next week.

I still feel bad that I couldn't convince them, and even worse, that in the end, these people betrayed my trust. It will never take another chef's position without total and complete authority over kitchen operations, and personnel.

Maybe screwing me was part of the plan all along and I'm just to naieve and good natured to have seen it. I have no doubt I was there because I work cheap, but perhaps they just wanted a compliant slop jockey.

I'm looking forward to my new job, but I'm still a bit down. I was doing very decent food with no comps and only 2 complaints since thanksgiving. I'm proud of everything I accomplished, but I suppose I'll carry this wound for some time. Kissing off your first chef's gig is pretty tough I'll tell you.

[Frizbee]

when one door closes another opens.
you needed to get out of that bad energy situation to move on to something new, and possiably better.
look on the bright side, your stress level has come way down and you may have saved yourself from a early heart attack, plus your making more money right? sometimes we have to let go to let in....and i am glad you let go. open the door and let the good in, and enjoy it!

[kuan]

Some of us were taking bets as to how long this gig was gonna last.

No we weren't, at least not that I'm aware off!

Good luck. Hope it gets better this time.

[Rivitman]

I spent most of my life in occupations that tended to tie you to an employer. Freedom to move about at will is one big reason I became a cook. I knew that once my skills were at a certain level, I wouldn't have to go through what I just did.

In actuality, it was much worse a situation than I described in those two posts. I just wanted professional advice so I kept my remarks on a professional level.

I hung in too long, but finally wised up.

If nothing else I'll be smarter, and more forcefull at my next Chef's position.
In the meantime, I look forward to simply cooking again, without the politics.

[Rivitman]

For those interested. you can follow along as I rant and vent in a more unprofessional manner at my weblog. I'm just trying to work this out of my system, and my blogging demeanor isn't what you would get were you to meet me in person. In person, I'm a rather quiet, taciturn workaholic. On my weblog however, I tend to let it all out.

This forum is somebody else's house, and I'm not going to tread through in muddy shoes.

Warning, if your speakers are turned up, crank them down a bit.

DIGITAL BEATDOWN. RIVITMAN'S BLOG

[chef john]

Read your blog site. Impressive. Most people wouldn't know from your threads that you're actually a pretty urbane individual. You hide it well. Have a shot of frozen vodka and keep the faith.
Keep your board clean and your knives sharp, mister, and good luck. Let us know how things work out.
Bye for now.

[Rivitman]

I took up the weblog hobby as a cathartic outlet for frustration. I used to plauge myself by internalizing everything. It's a great release, and a study in creativity.
I suppose I am influenced a great deal by a number of 60's counterculture writers, and guys like Hemingway. And Bourdain I suppose.

Everything is true, but I do write for a little shock value as well, just to get the reader focused. It's my ego, something I keep in strict check in the flesh.

It's a great hobby, and it settles my thinking.

As a cook, I have it knocked. I show up, on time, every day. I work hard, and have decent technique. I am absolutly loyal to my chefs, whoever they are.

As a chef, I'm still struggling to identify my own persona. What I have done so far obviously has not worked. The question is, could it have at more places than not? Was this place a special "hard case"?

Update:
My letter of resignation is now posted.

[Greg]

What I've read of your thankfully past situation tells me that what you were doing was right, just not for the right people. In short, this was definnitely a special "hard case". It sounds like you learned a lot from your experience and will be careful about who you will try to do the right things for in the future. Nothing more could be asked of you, given the situation. Just keep your passion and faith; no one can ever take these things from you.