fasterinfall

Last shift at the hotel today and I couldn't be happier. It hasn't been a terrible job, but it hasn't been a great on either. I did make a bunch of money there, but really had to struggle internally with the way the place was managed.

The guy taking my place is a friend of one of the sous chefs. A real good guy and an excellent cook, coming from NYC where he worked at a 3 Michelin starred restaurant before being seriously injured and almost dying (he was hit by a bus!). The way he is talking, "we need to change this and change that and tell the morning cooks to be cleaner" is like listening to a recording of myself when I first started there. It makes me laugh because deep down I know nothing will get done because the union cooks who have been there for years don't listen to anyone and don't give a shit.

That being said over the 1.5 year I was there I feel that I made a positive impact. The food certainly improved over that time. I did help to keep things cleaner and organized. Trained a few cooks who went on to gain a promotion. Mentored a few young cooks who have made fantastic strides.

I am ready to move on and excited.