Ive had my ups and downs but mostly downs.
Worked my way up from dishwasher to prepcook to line cook at small restaurants (2)
The place I was just working at was terrible.The absolute worst old people with 0 managing skills.The job itself was easy but It was so hard to just be happy and cook with the bosses I had.While there 5 people came and left in the 5 month time span and I was also planning on leaving but got the notice I was fired.While there I actually regressed from where I was when I left my 1st job.And I feel lost at this point and cofidence on the floor.I guess I expected I would excel and be at a secure place at this point .Now, what do you veteran chefs recommend for this young chef? Almost 2 yrs in , what should be my realistic goals and plan to be able to succed in this biz? And how have you guys dealt with dissapointments in your cooking carreers and getting fired from jobs/and setbacks? Any advice or sharing of your personal experience will be greatly appreciated.
Edited by HabaneroLove - 12/4/13 at 12:10pm