MercenaryChef Posted April 6, 2021 Share Posted April 6, 2021 @Iskaral Pust i like way you have spelled all of it out to make it relatable. the hours areb what the job is. i have always put in long hours as a chef. that is kind of the deal. our industry is a bit broken in that regard. he has a larger dream for me as corporate chef of his growing restaurant group but that transition is dependent upon contracts being signed and investors handing over cash. it would be a role that would pay more to my expectations but not a role that actually excites me. it would satisfy my need to bring order and systems to kitchens and to mentor chef teams though. that is all cool sounding but i still want to cook. i still want to create and express myself. i still have things i want to share culinary with guests. Link to comment Share on other sites More sharing options...
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