So guys just wanted to hear of similar situations like mine and what the outcome was for you guys..
Alright so im 22 years old and currently the executive chef of a very popular 40 year old restaurant that is projected to gross over $3.5 million this year. I have been in this position for a year now, before i was the sous for 1.5 years.
Last year in December we were bought out by the current owner and our group has 5 stores. We have a corporate chef who has worked with Keller and is classically French trained and he is the one who promoted me.
I honestly feel like i was put into this position too soon in my career. Don't get me wrong, i can hang on the line and know a decent amount about food but its time for a step back. I have gained an immense amount of knowledge this year, more then i have learned in my 5 year career but im just burned out.
My girlfriend lives 4 hours away and i love where she lives so a few weeks ago we started talking, that turned into me applying for college and staging at one of the best restaurants in the area.. its all farm to table, locally sourced stuff, something which Ive always dreamed of. The chef once again is French trained and has worked for Jean George in France & Boulud. The place is way smaller and finer then im use to, what im doing currently is about 1000 people a day in season.. This would be 250 at the most.
Well the stage went great and i got offered a position and start shortly.
Hopefully i didn't lose you guys by now, i just wanted to hear personal stories and any advice that you guys could give a young chef.. Anything would really help!