Should i let my sous chef kill my pasion/drive

Probably not what you want to hear, but work through it. A hat? A soft-drink? A bad attitude? Sounds like these aren't even issues, rather little bumps in the road... if that! You said you have passion and understand what it means to work your way up. So do that! Keep your energy alive by focusing on you. Keep working and working and working and working. Better days will come and the view will change.

Until then, chin up!

This person is a sous in title only. If he doesn't merit respect from you or the crew he is not a sous. The title Chef is earned not just thrown out to some clown. The guy sounds like a real

A H. just try and ignore him, I knoW its hard but your day willo come. LEARN FROM HIS ERRORS

Hi gohard,

Gotta go with Jim.

One little tid-bit.

Going to the Chef?  Might want to make a habit of not putting your business  in the street. In the kitchen this will usually come back to bite you.

Sounds like you're into the harder styles(putting wife second) Kidding!LOL  If you're going to stay in the kitchens, visit a Kwoon, Life Sciences,

Patience,Humility,Honesty and Sincerity will make you a good Chef.

Don't live to work, work to live. Life is to short.

Or just come up behind the Sous, and take him out.

Best of luck in your new venture and have fun!

Panini

It's small stuff. 

That being said, the Sous sounds like an a**-hat.  Watch cloesly to see how long he stays and how he leaves. Let him make the mistakes and learn from them.

Hats?  If your hair is a different colour than the sous, keep the hat on.  If it is the same colour, keep the hat on and dye it another colour until the Sous gets the boot, or wears a hat.  Remember, the average Joe looses at least 100 hairs a day. The Sous can't guarantee that it won't be one of his hairs.

Don't worry about the pop, bring a cyclist's bottle to work fill it with water, and keep it away from your work station.

Illigitimi non carborundum!

Many owners are wowed by those who talk the talk. You concentrate on walking the walk. You'll do fine.

Hello Gohard

What I don't understand is why the head chef has not taken the time or interest in getting here kitchen staff working as a team,

especially when she is absent. I grew up in kitchens where  my head chef and still my mentor, using all means of getting what the believed 

was the best for us to learn. Many times I was ready to break, that was the times when I looked at my self and ask if I want to be a great chef.

40 years later I am a great chef, have deep respect for my cooking, pleasure working with young chefs and sharing my experience.

Gohard if you have it in you of being a great chef, work hard doing what you feel is right, inspire you 2 young apprentice with your work, but most important 

every working day has a end, go home and enjoy the time with your family and friends. 

You can't change him, be who you are, where you are.....

Skills and experience are two different things.

I believe that in this industry when you start to mature, you learn more from the negative or wrong things you see.

My business concept was basically developed from all the wrong and negative events of my training.

I'm not quite sure how the Chef and Sous don't overlap or work together towards a goal. A sous can really only be as good

or as bad then his Chef.

 Start you portfolio now. You've already learned so much by observing this guy. You know you need timing,organizing, preparation, and the list goes on and on.

Don't worry, you will eventually start to learn the positive things. This guy is really helping you by identifying many, many, things. Take advantage of this.

Hey! There's alot of apprentices who start at the top end kitchens but when they go off on their own they crash and burn because they have not experienced

what you are seeing now. It's all good. Please take my previous post to heart, this yo-yo could be family or friend of ownership.

im kind of in the same position as you. Im on my externship, and my head chef is a total pos. He lacks respect, knowledge, and talks about you the second you walk away. He does not help anybody with anything, but tells you constantly it is wrong. does not tell you how he wants it, its just always wrong. Hes sloppy, and a baby. Always crying about something. I went and checked out the place a few months ago, and from then to the time i started my externship, the staff was different. That should have been a red flag right away, but i thought eh. Since i have been there, we have lost 4 people, including a sous. After being here, I dont even wanna cook any longer. This is the kind of person that changes the way a person feels about their passion. In any case, What I have found, is do it all with a smile. I constantly do petty work, forming burgers, tearing lettuce, cleaning oysters. Do it with a smile. Act like it does not bother you at all. Take the crap. Because in the end, hes more irritated about not getting under your skin than you are about the way he works and acts. At least, thats what i do.

GoHard,

sounds like your getting a true bollocking! Hang in there though, from the sounds of it you might be older than the sous and that could be what is making him act like such a pretentious .... yeah.

Had the same sort of issue, I was the a line chef for the restaurant and had 3 people under me two of which were older than myself. The urge to be a dick just to show superiority is overwhelming. My advice is to follow foodpump, he'll be out of your hair soon enough (PUN!)

:tux