I need some advice here. I guess my problem is that I feel trapped. I feel like I'm working with a bunch of amatuers who don't know (or care) what fine dining really is. So here I am, I make good money, Everyone tells me how talented I am, I've recieved good reviews in the paper, and I am respected by my co-workers. But I work at a restaurant where the owner doesn't want me to put salt and pepper on the meat. Sometimes, I don't find out about parties until the day they happen. I spent time making a BEO form for parties and I just got the menu for a party of 50 on a cocktail napkin! What I'm wondering is how much I should put up with. I know that no job is perfect, but when it comes to compromising your beliefs where do you, as a chef, draw the line and say enough is enough?
post #1 of 8
7/24/01 at 8:04am