As tickets get fired and adrenaline kicks in, I can feel a certain level of addiction in this job...but i am very new and i have a lot to learn..i am getting faster and more efficient but i want to ask this..
at what point will exec chef start to see a good chef from a great chef who is worth investing time in and worth mentoring?
my goals in this industry are simple: work next 4 years mastering my skills in high end dining and then get into fast casual business but by then i want to learn all about managing costs, inventory, relationship with suppliers, marketing of a restaurant....but what personality and core traits that separate a good chef who does satisfactory job from someone who stands out ?
at what point will exec chef start to see a good chef from a great chef who is worth investing time in and worth mentoring?
my goals in this industry are simple: work next 4 years mastering my skills in high end dining and then get into fast casual business but by then i want to learn all about managing costs, inventory, relationship with suppliers, marketing of a restaurant....but what personality and core traits that separate a good chef who does satisfactory job from someone who stands out ?