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in need of advice

post #1 of 4
Thread Starter 
I started working as a dishwasher and peeling potato's when I was 13, Currently I am 28. I started working under a old chef of mine and he had some issues and quit.About a year ago the owners offered me the position at 45k a year. I knew I did not want it but the mony was gonna help with a few things. I wanna leave and go back to ware I know I should be, a line cook, who would rather work longer hours and lower pay in order to gain the knowledge I know I don't have .I love and respect this art and don't want to tarnish it , am I wrong for thinking like this ,and going back.thanks for the advice in advance.
post #2 of 4

If you don't wanna do it, then don't do it. If you put yourself in a position where you're doing something you don't want to be doing, then the restaurant will suffer, especially if you're the one running the kitchen.


However, understand that if you do decide to take the job, it will be you who will be responsible.



post #3 of 4
Thread Starter 
Thanks alot man. I decided that the pay was not worth serving a quality of food I did not agree with. I am instead gonna try and work and stage as much as I can. I would rather learn from any good chef that will allow me in their kitchen ,now it is just trying to find them. Knowledge is better then money any day.
post #4 of 4
It sounds like you are uncomfortable taking on running a kitchen. These opportunities do not present themselves every day. If you plan to make a go at it an become a chef, I recommend to stay with it. Being in the business for many years, I've never ran into a chef that was "ready". They stepped in, failed...kept failing but were persistent and prevailed because of the strong desire. I say, go for it!
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