[jeandre]

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[cheflayne]

Michelin starred restaurants are a rarefied environment. They aren't for everyone, but they are not the end all and be all of the hospitality industry. There are plenty of restaurants doing top notch cuisine without Michelin stars.

You have the opportunity, I would say go for it. If it turns out that you don't think it is for you, so be it. At least then you will know and not be torn by regrets later if you don't at least try it.

I love driving sports cars fast, but I have no desire to drive at the 24 Hours of Le Mans. I enjoy sports cars but am quite happy doing it at the level that I do. I don't think any less of myself for it.

 

[chefross]

I have always had an issue with passion.

Ever look up the definition?

"An unpredictable intense emotion."

Now, why would anyone want to work side by side with someone who has unpredictable emotions, especially with all the sharp knives and other dangerous equipment around?

Just sayin'

 

[chefwriter]

You- "I really want to make this work, but I fear I don't have what it takes."

"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat."

Theodore Roosevelt.

Don't criticize yourself before you get started. Jump in and do it.

 

[meezenplaz]

Y'know, I really don't understand why OP's come back in to a thread with several replies and remove their entire post.

It leaves the whole thread a confusing mess. If one doesn't like the responses, I suggest requesting the desired

response in the OP. Unless there's another reason of course-hard to guess with the blank field./img/vbsmilies/smilies/smile.gif

 

[phaedrus]

IIRC he named the restaurant he was at but thought better of it.  Probably a wise idea to redact that part but removing the whole post was overkill.

 

[cheflayne]

I have done a lot traveling in my career, both nationally and internationally. In every locale, I have found the culinary community to be a small fish bowl environment, everybody knows everybody. Probably not best to express self doubts (even though it is very  normal human reaction) in a public forum, especially if you just accepted a new position. I think it was probably a wise move on OP's part.

 

[meezenplaz]

Ok point taken but op coulve left some pertinent comments instead, that tied into the
rest of the thread. Its not that hard to do. Or a simple explanation.
This way just left a team of horses standing there without a wagon.

 

[cheflayne]

Smaller electronic footprint this way, so less chance of rumor mill gleaning onto it.

 

[meezenplaz]

Ahh, so it's a tracking issue then. Hmm, as I live and learn.  

 

[guts]

It's not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then you'll be a great cook. If it's only about passion, sometimes you'll be good and sometimes you won't. You've got to come in every day with a strong desire. With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you've seen that asparagus every day now, passions have subsided. What's going to make you treat the asparagus the same? It's the desire.

-Thomas Keller