Hey to those of the kitchen,
First off to introduce myself, I'm a guy, 27 years old and finishing up culinary school, I'm fascinated with the culinary arts, stoked to peaches on the high anxiety of the kitchen and plan on spending my days ascending the ladder, traveling and yada yada. I'm currently a dishwasher at a fine dining New York Classic style cafe that does 250+ lunches and about the same on dinner (California).
Here's the situation: The sous chef, talks smack behind the head chef and has control of the kitchen staff although they say he's an a-hole, he gets me involved in the s~~~ talking to make the chef look bad. He has been promising to get me onto the line for 10 months now and I've only seen 15 pantry shifts and 15 minutes of broiler training. In addition to this, the head chef is 60 years old, a likeable guy who doesn't have a lot of control over the kitchen and he promises me the first available full time pantry shift that's available.
Is this a common dilemma that rookies need to trudge though or should I be pressing my slacks and rewriting my resume?
To those CIA grads who go streight to the line and those with gas stations and fast food in their past (like me), what would you do?
Humble thanks for your opinions.