Ron, it looks like you've considered the many facets of your conundrum and that shows a lot of maturity. You understand the reality of the job but you still want to learn something. That's great!
You have to decide what you favour: hours and freedom as you say, or learning. They tend not to go hand in hand.
I'm not going to give you the usual lecture about you creating your own learning opportunities and such because I've worked in hotel and I know what it's like. In my experience, hotel cooks are less forthcoming when it comes to passing down their knowledge and experience. I won't get into the reasons for this because that's a whole other ball of wax, but there's an expression that restaurants cooks use a lot: you go to a hotel to die. (there are some exceptions I'm sure!!!)
So as to your question about speaking to Chef, I vehemently reply "YES". Be professional about it, tell him/her that you are very interested in all aspects of what you've done so far but you would like a little more guidance if possible to help you learn as much as possible. No chef could be upset at that. It shows that you are interested and that you are investing in your own development.
I agree with the above: get some good books and read whatever you can. It helps you to be a better judge of qualiy. You'll always be a step ahead.
Good luck and keep us posted!
You have to decide what you favour: hours and freedom as you say, or learning. They tend not to go hand in hand.
I'm not going to give you the usual lecture about you creating your own learning opportunities and such because I've worked in hotel and I know what it's like. In my experience, hotel cooks are less forthcoming when it comes to passing down their knowledge and experience. I won't get into the reasons for this because that's a whole other ball of wax, but there's an expression that restaurants cooks use a lot: you go to a hotel to die. (there are some exceptions I'm sure!!!)
So as to your question about speaking to Chef, I vehemently reply "YES". Be professional about it, tell him/her that you are very interested in all aspects of what you've done so far but you would like a little more guidance if possible to help you learn as much as possible. No chef could be upset at that. It shows that you are interested and that you are investing in your own development.
I agree with the above: get some good books and read whatever you can. It helps you to be a better judge of qualiy. You'll always be a step ahead.
Good luck and keep us posted!
