I've been working in the kitchen for 8 years. I've been cooking since I was a kid and I've always loved food. Becoming a chef seemed the right thing for me to do. I went into the kitchen as a dishwasher, after a few months I made it clear that I wanted to cook professionally and was slowly given more and more basic prep jobs. From there, I became a Commis Chef and did three years of classical training in a Michelin Star restaurant. I moved to a different restaurant in the same group as a Chef de Partie. I'd been there for three years before I really sat down and took stock of my career. I became a chef because I want to cook well, but almost all of my knowledge of cooking has come from what I've learnt from reading and watching television. The stuff that I've practiced at home. I wanted to move forward, and got a job as a junior sous chef in a very busy bistro here in London. I'm really beginning to think however, that my choice to go into cheffing was a poor one. I love to cook but "cooking", as you probably know, constitutes a couple of hours in my 16 hour work day.
I'm fantastic at cooking but I'm not a great chef. I still work messy. I still get in a muddle when I've got 5 cheques to do by myself. I still burn the toast for my steak tartare when I'm busy with a dessert cheque. I absolutely dread cleaning down and labelling everything in my fridge at the end of service. Before, I was always convinced that I'd get better and more competent, that these things would become second nature. Now I feel like I've reached a level and it's a huge mental block. I guess what I want to know is, have you ever seen any chefs in a similar position as myself? Are some people just not cut out to go any further? Is there a new direction that I can take my knowledge of ingredients, recipes and techniques?