Originally Posted by Pollopicu
But I re-entered the industry because I do have a drive to learn about food. It's not just about "I love to eat food", but I actually love to learn more about ingredients each and everyday day, and am excited by the possibilities of matching countless items with one another. I strive to perfect everyday. What keeps me going is the desire to one day be known in my tiny community for my attention to detail. Every waking day i think of ways to improve that.
Yep summed a good chunk up for me. I have loved food for a while but i gotta admit the only reason i work at the restaurant i am now is
1) My work time is from 7:30 - 4:00 so its a decent time.
2) I have an amazing chef teaching me
3) The people in the kitchen arent total idiots and they are pretty fun to be around
4) My pay is decent
along with the fact i moved in with my grandmother and she has lung cancer so having the chance to be around her and take care of her a bit since i spent 12 years basically away from her it great. But most likely next year ill switch to a new restaurant , since the owner of the place has no talent and no knowledge of food , so im basically sticking around just until i feel i have learned enough. Plus my chef and mentor is leaving in september and i have unfinished business in my town so by december ill be out too. Plus we are having a huge wine pairing event this next month so i wanna stick around for that too.
But yeh being able to go to work everyday and be able to cook 11 entrees makes me feel like god ( especially since i work sautee ) , that and my passion for food since a young boy.