Hi all! My name's Yishan - I'm working on a food project with a colleague at UC Davis and a longtime lurker of these forums. Having been a dishwasher and server in 2 different restaurants, I left my brief stay in the restaurant industry feeling there had to be a better way for passionate chefs to do the things they love, and not be burnt out by long hours, poor wages, hostile management, unfriendly coworker, and ridiculous bosses who expect you to put work ahead of family.
We've been working on a food project for the past 5 months specifically for trained, passionate chefs who are tired of dealing with the financial/social problems of the industry.
You work your own hours and cook only what you want to cook. No restrictions. No limitations on creativity. No manager yelling at you. No drug addicts. No 6+ hours of back-breaking labor to cook and clean an entire kitchen. Just you cooking your best recipe or signature dish. Something you'd be proud to share with the world and represents you as a chef - a dish with your own story, something you grew up eating, something passed down in your family, or something you invented one night. We'll never ask you to cook a certain dish because as a chef, you know what tastes better than anyone else - even customers and us. You'd be your own boss and we'd provide everything else in between, including selling.
From our projections, you'd make 5 to 10X as much net revenue for your 1-2 hours of work cooking your best dishes than you would anywhere at any hourly rate at any restaurant in the Bay Area. But more importantly besides the money, you would have the opportunity to share your very own food with others, instead of cooking other people's menus for decades.
If this sounds interesting to you and you're a chef in the Bay Area, give me a ping for sure!
Take care, all. I look forward to what you all have to say and having been someone who's lurked here for a long time, I definitely hope that I can repay the generosity that you all show through your advice and story sharing.