Hello to all those I aspire to join in the at the top and all those also on there way up like myself. This is a topic which has been on here a few times, and I m more just looking for advice on my current situation. I find myself the Sous of a restaurant with a lot of creative freedom, dream come true right, well it would be but I am a huge fan of collaboration and as such I often chat with the exec about ideas I have and am working on all of which he obviously oks and lets me move forward with. so often on his days off I go in extra early and get my prep done for the night and then continue to work on reworks and new dishes. The problem I am running into is the exec likes to come in on his days off high as shit and just take all the components I have spent days deciding what would be best how to add texture and color and blah blah blah to the dish, throw it together and then go show it off. Now I understand my position but is this normal are most chefs out there to ask for your in put let you drive the plate until the last second then in a drug addled frenzy suddenly steal it out from under you. And the worst part is he comes in like that thinks the plate is complete based purely on the esthetics but dosent take the time to taste it. The plate that has inspired this post still needs work IMO as the flavors are still one note though it looks very nice.
So I know a ton of people are going to find some way to spin this into me being something negative, but I really am just looking for guidance, he is the exec I get that but I feel that he is not helping things acting like this when he is high.