I started out in the kitchen at very young age opening my own small kitchen with a friend mostly delivering foods to surrounded businesses. I loved it, we even made good money, then we sold it with a good profit after operating for two years. My friend went to college, I went to kitchen and loved it. Everyday I looked forward to learning a new skill, perfecting my skill and watching food network on my days off, dreaming big. I was just like those interns or hobbyist who are passionate about working in the kitchen, and seeing them now made me feel bittersweet. I started my own restaurant raising funds from friends and family, business was a success and everyone wanted a piece of the pie. My investors wanted to get more involved then my comfort zone. They started controlling my payrolls, cutting here and there. I had a balanced working team until my most relied members parted off looking for their own ventures, my investors loved it so they can hire cheaper less qualified employees. 'Oh you the Chef you can train them and we save money'. After coming back from a vacation I had realized they fired my GM to save money, so I ended up with no GM, the FOH started to break apart, 'Oh you have to learn to manage the FOH as well'. Soon enough it no longer became my own business, I was working for them and worst of all I can't just quit, I got too much to loose.
When every time a new health inspector comes bossing us around yet we can do nothing but kissing
- Why is it every time a new inspector comes they change the rules, 'Oh he/she (previous inspector) was wrong, you have to do it this way and since you weren't following the proper code I have take a point off' I can do nothing but smile and say yes I'll follow you master.
When something brakes and trying to find an honest handy man and realize you just got ripped off,
- I bet this happens to almost every private kitchen, I mean I used to have a great handy man until he passed away from an accident. Since then I am having the hardest time finding honest skilled handy man. Even after an interview, sometime they just make it worst and you end up with a higher bill or end up replacing the whole unit.
When your team steals behind your back,
- I really don't want to take extremes placing someone or my self digging through all the trash before they get thrown out of the restaurant, but it really sucks when you accidently catch someone stealing from you and makes you wonder 'is anyone or everyone stealing from me?
When I have to deal with cooks flirting with other waiter sometimes accidently seeing them in the making out in the storage room,
- Get a room away from the public please keep it private, I don't mind workers hooking up heck that's how I met my wife but common sense please.
When getting sued by employee who are still working in the same kitchen,
- I had a cook who sued me over an injury that never happened my kitchen, it didn't pass the workers comp after an investigation. I knew he was injured after a street fight he got involved at a bar which my other cook had witnessed, I tried to help him out paying part of his medical bills only to be sued later for reducing his shifts.
When I have to work on my family special occasions like birthdays like my son's first birthday, not only breaks my heart but my family as well
- This just sucked, one of the reasons why I wanted to open my own business to have more control with my life and better financial control.
When I realized every time after work I am only getting older and wondering how long I got more in me to stay in my position fearing I might become like one of those 20 plus years cooks
- I once met a Chef when I was just starting out, he was the King and now sadly he is just a cook at a local night club, what happened I don't know, I didn't have the guts to ask him. That was really hard to swallow for me.
- I bet a lot of us fear this, many of us are really under paid for the amount of passion and hours we bring in to the plate, some do make a great living but after years of working in this industry even having my own restaurant, I feel like an actor who barely made it in between. I am ambitious but that just don't seem enough... that's why I really envy/hate (more jealousy) the Chefs/Acting Chefs who made it.
Every time I go on sites like Craigslist looking for career change and realize it won't be easy,
- The grass is greener on the other side. It is what it is, I love what I do but at the same time I am just being human
I really hate when I get interns or someone who is like a lawyer telling me how they envy my position and how passionate they are willing to give up their high paying salary so they can be like me
- I guess I am burnt out but sometimes it gets under your skin. Maybe its an envy where they stand is probably the best place to be, dreaming.
Why did I ever become a chef in the first place, most of all I hate/envy celeb Chef's like David Chang who really in my opinion got very lucky who isn't a real Chef but interns telling me how
great a Chef is.
- It's kind of like when you turn on a radio and hear the same tune playing over and over again until you start getting sick of it, that's how it was for me and DC.
- I became a Chef because the same reasons why many of passionate Chef has decided to become a Chef, it takes a lot of work and hard work, I salute to all the hard working Chefs.
I never had a problem with late clients as I viewed them as extra sales, but I really can't stand when my investors show up before/after closing bossing me around and my team to cook for them until whenever they want to stay. Restaurant is a food business but also I learned its a people business, I guess just knowing how to cook and managing a kitchen is not enough being a great Chef/Owner, now after writing this I see a bigger picture of what I need to learn and manage my own business.
This thread has given me a chance to release my frustrations and start fresh again, I hope it lasts, haha. thanks.