Originally Posted by Chef Torrie
Wow man. You make me say wow more I ever have on this messageboard. I really don't know what your motives are man. Seriously. Sometimes I think they are pure, and right now I am thinking almost anything but. Somebody else said they almost feel like they are being punked. And that's kind of how I feel this moment. You have me saying things in your other threads like "good luck man, I really and truly feel for you and wish you the best of luck". And right now u really don't want to know what I want to say man. But are you kidding? Your making me want to be done with anything you f'ing post dude. You come here, post more threads over a 2 week span than I've ever seen, have myself, as well as others , especially chefwriter and many others pouring themselves into page long responses trying to f'ing help guide u in the right direction and then say your not going to take most of what is said, unless it rings in your head. And what you are going to take is on your own terms? Your own terms suck man. Have you not figured this out. 90 percent of what has been said SHOULD RING IN YOUR HEAD. Why are you even here man? Seriously . Is it a joke? Seriously. We have fun, but we take this $hit serious dude. This is our lives. This is what we love. This is what we pour our hearts and souls into everyday. We eat sleep and breath this industry. And you just aren't taking this serious enough man.
When you started your threads I felt for you. Figured you were a good guy trying to do the right thing and were in a really difficult place. Then I started getting annoyed, didn't think you took the profession we take so serious, serious at all. Walking out. Not showing on a Saturday. "Stress test" whatever. What. Ever. Then I started feeling for u again(probably because I'm kind of a softie, and have been in rough spots in my career myself), you started becoming transparent, and I felt you were starting to come around and we're really trying. And then this thread. Wow. I've lost a good chunk of respect.
I thought @IceMan
may have been a little harsh with some of the things he said in one of your other threads. But one thing about iceman, is right or wrong, he says what he thinks based on his opinion on the information given. And I'm starting to think he was totally correct with what he said . While I was typing pages and pages on my phone of possible advice and guidance to what I thought was a fellow culinarian, he saw right through you. I'm with him . Get a new profession. Stop making us look bad. Stop wasting our time. Stop cluttering our forum, if this is how your going to act.
I just saw your last post on a previous thread @Chef Torrie and i agree.
I usually try to always help out and give advice and try to be positive especially since i don´t have physical contact with anyone here, but come on...
I think the OP needs to start taking the advice offered on this forum seriously.
I think you started completely wrong in this industry. In no way could you have accepeted this executive chef job with the experience you have.
16 months, never worked with food before then and now executive chef. The title got to your head. You didn´t need to work for it like so many other people on this forum.
You don´t have the idea of what any of us had to go through to learn and acquire our experience and skillset. You were just given a position by people that had no idea what they were doing.
I don´t blame you i blame these partners and elitists that give someone with no experience a position of such responsability when the person can´t pull it off. The odds were against you the entire time.
ALL I CAN SAY IS:
Quit, go find another job and start at the bottom. Swallow your pride and forget you worked at this place, Start clean, start as a prep cook, work your way up, take some years to learn and train and acquire a skillset.
Learn how to butcher, cook, grind curries, make dough, make pasta, clean fish, make rice idk, learn more then what you already know, because right now you really don´t know much. Start at the bottom and take 5-10 years to earn that title and not have it handed down to you because of the lack of options.
Right now i don´t see any light at the end of the tunnel. Honestly i don´t know how you are keeping this job, because after the first day you walked off service i would have fired you on the spot....
Im just being honest, you don´t have the experience, the skillset, the knowledge or even the back bone to be a chef right now. Stepdown from the pedstal and go grind in a real kitchen with real chefs, that have real talented sous chefs and good line cooks, just go work anywhere where you can learn something.
Put this experience behind you, and don´t mention to other chefs that you were a chef (by default).
Forget the 30 day notice, you shouldnt be the chef, right now i wouldn´t even have you working the line. You are too inexperienced, to green and you don´t have what it takes.
Im questioning whether you have what it takes to be in a kitchen in general.
Do as you like, those are just my 0.02 cents....