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Culinary Career Confusion

post #1 of 3
Thread Starter 
I have been working for 10 years now and I have a passion for cooking.
For the sake of keeping this post short;
I want to cook, I find joy in creativity and farm to table environments. Getting to know who and where your food comes from is a beautiful thing to me.
I just feel I can't find my niche and am frustrated.
It's hard to be passionate about something and willing to put in the work, but not find your place in the industry.
Anyone every had to deal with an issue similar or felt this way before?
post #2 of 3

I'd say only the lucky few haven't felt that way.  Maybe those in big markets like NY or San Fran.  Most places there are a hundred shitholes to every really nice place.  Or if not downright dumps then at least uninspiring places.  The place I'm working now (and leaving soon!) has had squash risotto on the fall feature menu every fall for the. last. five. years.  I mean my God- can you think of no other seasonal fall item or dish?

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 3
Sometimes, my friend, we just work for a living. I've been cooking for ten years now to! I'm curious what your situation is that's bothering you?
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