anyone who is reading this has hopefully been in a similar situation and can give me some advice; or will be in this sit. and may be able to get something from it.
enter me fresh from my last job where i loved working looking to make a name for myself far from home freinds and family. just a somewhat green "chef" his knives and a head full of good ideas. so here i am in a summer/fall vacation and weekend spot working for some jerk who promised me alot to get here and never delivered when an opportunity came along that was to good to be true (apparently). the current chef of another local rest. here in nowhere VA walked out. i know a few people in the marina that the rest. calles home and they call me up to help. its the 2nd of july and the have a huge bash planned for the 3rd with a fireworks display and thousands of $'s in advertising they said they were supposed to have an enormous BBQ with a whole pig roast ect. and noone to cook. so naturaly being the nice guy i try to be i asay i will help. i get in the kitchen the night of the 2nd and realize there is barely anything in the walkin. i put in a call to the rest. food rep and manage to get what i need that night (anyone who has anything negative to say about US foodservice has obviously never had this rep SHE ROCKS) i wakeup at 5 am on the 3rd and start my oak fire on a portable pitt, make my dry rub, my moms recipe for jack daniels bbq sauce and start cooking the pig over indirect heat. long story short it was a huge success. the owners approach me that night after a 20 hr day and tell me they want me to take over i have controll of the menu the pay i asked for and a house rent free. weeks go by and i am still picking up the peices of a shattered rest. that the last guy left. lets just say i am the first chef to be in this rest. in 2 yrs that passed a health inspection. anyhoo i bust my tail building a customer base and turn the rest. around 180 degrees. then i get the word 2 nights ago that they are selling the rest. to the same jerk i was working for in the first place whos motto is "a little floor spice makes everything nice" or "the heat will kill the smell". and to make it worse the owners new about it for a whole month before they brought me on. i just feel like the old saying is true "nice guys finish LAST". i am sorry to vent on the forum but i thought that there was no better place than on a site surrounded by fellow chefs who might have some insight for me. the jerk takes over oct. 4 should i stay and ride out the dying ship or do i go back home where i already have a following and family and freinds. what would you guys do.
enter me fresh from my last job where i loved working looking to make a name for myself far from home freinds and family. just a somewhat green "chef" his knives and a head full of good ideas. so here i am in a summer/fall vacation and weekend spot working for some jerk who promised me alot to get here and never delivered when an opportunity came along that was to good to be true (apparently). the current chef of another local rest. here in nowhere VA walked out. i know a few people in the marina that the rest. calles home and they call me up to help. its the 2nd of july and the have a huge bash planned for the 3rd with a fireworks display and thousands of $'s in advertising they said they were supposed to have an enormous BBQ with a whole pig roast ect. and noone to cook. so naturaly being the nice guy i try to be i asay i will help. i get in the kitchen the night of the 2nd and realize there is barely anything in the walkin. i put in a call to the rest. food rep and manage to get what i need that night (anyone who has anything negative to say about US foodservice has obviously never had this rep SHE ROCKS) i wakeup at 5 am on the 3rd and start my oak fire on a portable pitt, make my dry rub, my moms recipe for jack daniels bbq sauce and start cooking the pig over indirect heat. long story short it was a huge success. the owners approach me that night after a 20 hr day and tell me they want me to take over i have controll of the menu the pay i asked for and a house rent free. weeks go by and i am still picking up the peices of a shattered rest. that the last guy left. lets just say i am the first chef to be in this rest. in 2 yrs that passed a health inspection. anyhoo i bust my tail building a customer base and turn the rest. around 180 degrees. then i get the word 2 nights ago that they are selling the rest. to the same jerk i was working for in the first place whos motto is "a little floor spice makes everything nice" or "the heat will kill the smell". and to make it worse the owners new about it for a whole month before they brought me on. i just feel like the old saying is true "nice guys finish LAST". i am sorry to vent on the forum but i thought that there was no better place than on a site surrounded by fellow chefs who might have some insight for me. the jerk takes over oct. 4 should i stay and ride out the dying ship or do i go back home where i already have a following and family and freinds. what would you guys do.
