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Thread Starter 
Now I'm not talking about school wise. A lot of people will argue and say the only path to culinary success is to get educated at the C.I.A. That's bull****. Anyways my question pertains to individuals working in the industry in a professional kitchen. If you're a line cook such as myself, is it wise to stick with that particular restaurant until you make it as a sous chef? Or is it best to move on to another restaurant after a year at the previous restaurant just to further explore a different cuisine and or make yourself available to learn from other chefs? Some say it's best to work at several places for one year stints just to make yourself versatile. Others say that only hurts your resume and slows you from moving up in the ranks. I want your opinion. Thanks in advance.