[lukeygina]

I post here every now and again... I'm young and raw skilled but in my opinion very talented chef in the making. I've been running kitchens since I was 16 and I've done alot of different kinds of food. I've done the Long Island type 200 seat diners, small town italian, 5 star Connecticut cuisene, and now I'm an assistant Kitchen Manager at this Banquet/125 Seat Italian/American Restaurant.

It's pretty crappy restaurant despite the owner (completely genius owner... knows how to save himself money) making major profit. Me coming from a recent tour at my uncle's 5 star restaurant I picked up alot of good CIA tricks and trades and I like to try to use them but my kitchen manager (lifetime diner cook switched to italian and spent 8 years to get his title) says that the owner doesn't like change and that I have to serve a completely tasteless garlic/flour/chablis cream sauce for steaks instead of making them have some taste.

Another issue I have is that I don't get any respect from any of the crackhead/zero intelect runners/pizza cooks and I end up taking the blame when they don't do their work but when I ask them they basically say screw off. Don't even let me get into the dishwashers: Chance of clean plates/skillets/any kitchen item at about a 10 percent ratio.

What I'm basically asking is what's the best thing to do? Should I give up on this place and maybe head toward NYC or Boston to find a small time chef looking for raw talent? Should I devise a plan to try and dethrone my kitchen manager? We've had sit downs before and he basically shoots them down in fear of the owner seeing the knowledge that I have so he doesn't get dethroned.

I've chatted with the owner a bit and when I throw him some of my dishes from the past he seems really impressed. I'm also throwing around the idea of going to CIA or a culinary school and get a degree/internship under a great chef but cash is not so hot and I'm scared of going 50 grand in debt for a piece of paper that I can obtain the same knowledge under a great chef.

FYI: I live in Binghampton, NY which is basically a pretty poor and depressed area full of italians. There really aren't any GREAT restaurants around so if I decide to leave Donoli's I'm heading either to Albany/NYC/Buffalo/Boston. I can't go back to my uncle's because A> I left without notice being basically benched for a horrible intern and my uncle breaking some of the pre-hired promises made and also idk if any of you live near/in Conn but rent starts at least 1.5 gs a month and that's hard to do making 11 an hour with a 40 hour week.

I also have the possiblity to go back to my diner days making 12 an hour under the table but I really don't want to go back because I really topped out in potential and want to cook some great food.

Also, at Donolis we have a saute station consisting of about 5 burners available and I would love some saute ideas. Currently we serve: Veal Scalopinni, Veal Francais, Shrimp Scampi, Fett/Chicken Alf, Tuscan Veg (Side dish). On the line we have available Burgandy and Chablis. Plus we serve a cream sauce for our mush/lobster ravs. It's quite flavorless but it's a seller.

My thoughts on new saute items are as followed:

Bistek Au Pov
Penne Ala Vodka
Buffalo Chicken Pasta

The restaurant itself is pretty much known for it's prime rib and Italian dishes and most of the customers are regulars. I've asked about some possible bass/salmon specials but apparantly seafood is too expensive.

I would love some advice thanks guys!

[kuan]

Here's the hard truth. Prove me wrong.

1) You're not that good. You think you're better than you are but you're not, which leads to

2) You have an inflated sense of self worth which, sorry, doesn't equate to $$$.

3) Not everyone who works with you wants to become a "chef."

4) You have low self esteem. You let others get to you and it's destroying your ego even more.

5) You need to learn how to work with people. Nobody gives a rat's behind about you, your dreams, your ideas, your goals, your favorite music

I said prove me wrong, but really you don't have anything to prove to me. Prove it to yourself..

[even stephen]

I have some advice for you. Never tell any of this to
anyone you want to work for. They would never hire
you. You truly have no idea what you talking about.
Perhaps spending the 50K on school might bring you
back into reality. If you are really that good, pick a
place and work religiously for 2 or 3 years. Cream will
rise to the top. The ideas you have do not come close
to being creative. I hate to be a downer, but you need
it. I believe this post has got to be a joke.

PS: Kuan is absolutely right

[lukeygina]

Wow I was hoping for something different than that but thanks guys....

[foodpump]

Yup, those guys are very right. I'd also like to add that you should never, ever, try to "de-throne" the Chef/K.M, cause you know, what goes around comes around, guaranteed...

Curious about your menu spelling :
Bistek Au Pov
Penne Ala Vodka
Buffalo Chicken Pasta

Would that be Bifsteak au poivre?
Penne Vodka? (a'la means "in the style of..")
What kind of Pasta is that ah, Buffalo Chicken?

[Jeebus]

I would be shocked if you had even stepped foot in a 5 star restaurant. The above is correct, if you came to my kitchen i might offer you a job as an apprentice. If you have ben running kitchens since you were 16 you need to take about 3 steps backwards and start at the beginning. If your cooks are pushing you around you are not the chef or sous chef your just a guy with a title.

[panini]

luckeygina,
Please take your responces as the thoughts of individuals. I just wanted you to know that you should not take any responce personal. I recall some of your posts in the past and some of the responces were pretty critical as this one.
I'm just going to give my 2 cents on posting.
If you are talking about your personal situation, sometimes it's best to be a little generic.
If you're in need of advice it's best to structure you questions to extract the experienced knowlege.
If you're in need of ideas, it's probably best to give your thoughts ask for ideas, or ask if you are going in the right direction. You'll probably get more ideas then you need but just lock on to the ones that can help you. If you throw out suggestions or ideas for critique, they will be critiqued.
Last, always be proud of your accomplishments! Never quit seeking to improve your situation. You seem pretty passionate about what you do, and this is why I write .
I have always been of the mindset in this industry( don't put your business in the street ) meaning that sometimes keeping your personal critiques inside is the way to go. I also always tell my apprentices, never put someone or something down to move yourself up.
Never get turned off by negetivity and it's best not to be turned on by it.
I hope you get some good posts back.
Pan

[notyetchef]

truely great chefs climbs their way up by putting their head down and working, creating, and improving their skillls every day. if you do your job correctly every day, and try to expand your skills every day via the assistance of books, and most importantly, listening to others you will be a productive worker and may be a chef. As a student i can say, you need to get into school. i worked in kitchens before i started school and i admit i had delusions of gradure. after getting into school i realized how little i actually knew and how nessecary a good education is today.