It's all up hill from here
Never before in my years of cooking have I gone back to a restaurant after I've resigned. I once walked out on a "chef" and got a raise from the owner to come back after I went to see Phish for a week, but I don't know if that counts. Recently I decided to return to a place I worked so hard to quit. I will not go into the depths of my relationship with that place. We all have love/hate relationships with the kitchens/chefs that challenge us. They change us in ways from which there is no recovery. We start to believe there is a simpler life in the kitchen, and sometimes we seek out the easier hill to climb. In the end we will not be satisfied with the lesser vantage point. My decision was not based on more pay, or less work. I want the better view, the better perspective. How's your vantage point?
3 comments:
When you return will you have the same position in the kitchen? Have any changes been made with the staff in the kitchen or the FOH?
no. I imagine the staff got lazy. I hear stories about burning demi glace and the last time I was in there the kitchen was really messy. I'm not sure if anything really changes out there other than getting busier every season.
I wonder why no one is being held accountable for burned demi?
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