OK well first off I'm new here and i could really use some advice from some professional chefs.
well i am a culinary student about to graduate in 3 months and i just recently got my first line cook position at a vegan restaurant that seats about 20 so very small and i thought that this would be a good place to get some hands on experience. so i have been working there for a month now and i was really enjoying working there its a really laid back hipster type of atmosphere the chef/owner has helped me out so much teaching me little tricks and such and giving me advice i fell really lucky to have sort of a mentor there.
so i thought i was doing well and i was fitting in well and working hard and understanding the dishes. that is until last night at the end of my shift when the bosses wanted to talk to me. well he basically said that he doesn't think that i have a passion for this and that he doesn't think I'm understanding the food and that I'm not good with paying attention to detail and that I'm not moving fast enough in the kitchen so my question is what are some ways that i can work on that because i thought i was really doing well but i guess not.
i just dint understand y he thinks i don't have a passion for this i mean when he asked me where do i wanna go with my career i couldn't really answer him because i don't know i just wanna gain a lot more experience before i even think about trying to move up because i feel like if i want to eventually become a chef then i should know how to do everything that the line cooks can do which i don't think i will be even close to that for years so does that mean i don't have a passion for this?? i mean Ive wanted to do this for a long time and Ive almost had to quit culinary school for financial reasons but i kept telling my self this is your dream and you want this so bad so don't give up.
so i would just like some advice from some chefs like what could and should be doing to make this right because I'm not giving up but I'm just a little frustrated and confused