i started my career early at 18 but the people i worked for stuffed me around. So 12 years later i have come back to give it another sot and start all over, It's never too late to start something you love. Deep down i love the fast pace environment but, having no water or food for so many hours a day is too much on the brain too function properly.
So here's the deal i'm working a a very tough but busy restaurant on the beach of Sydney and i am going to the best culinary school. Problem is is i am not as fast as the other students, i am running like a headless chicken, most probably because of all the information i have to absorb and do multiple things at once.
I just landed another sarge meaning free work one day a week with another top restaurant it's showing my commitment to becoming a professional chef.
The only problem i have is in summer time the main restaurant i work at will be doing 250 covers at lunch and 300 at night in summer time.
They own a two hatted restaurant and my goal is to work in that restaurant because i feel it's probably slower to bringing out the food but on the other hand i also want to prove myself to the people i am working with now.
Can anyone help me i need some professional advice on what i should do.
Should i stay with this restaurant or should i find another place to go.
The question is if you had this opportunity working with some great chefs what would you do.
Would you rather focus on your health or push through the agony, pain and stress to prove to yourself you can really cut it out with the big leagues.