So. I left the hotel almost a month ago. My former chef called me, and we had dinner and drinks. I was presented with an amazing opportunity that I could not turn down.
Going back to an independent restaurant, as well as a move up in the world. I literally feel renewed with everything. Even though I'm working harder, and putting in more hours. It's...
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it hasn't even been six months, and we are once again in the throes of Devour Downtown. I hate it. The stress of getting ready for it. I wish I had the option of not doing it, but upper management always wants to.
They claim it brings in revenue. Short term, maybe. Long term? I doubt it.
I keep looking at this whole hotel thing....
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So. My dislike of working in a hotel/corporate environment is beginning to come to a head. I feel like the food I'm making isn't important, and all in all, I really miss being in an independent restaurant that's "chef-centric". I hate that a restaurant manager has authority over me, where in every other establishment I've been in, the chef was over the manager.
Because that's...
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A world apart. I love working in the industry. From cooks to bartenders. Servers to baristas. Barbacks to dishwashers. It's a...
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And in a few months, it'll roll around again, and I'll be all excited, because I forgot just how stupid it was the last time. The Bargain Hunters who will never step foot in the restaurant again until the next DD....
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It's even worse when it's the other sous chef of the hotel, and now I've got to cover his shit, plus my own stuff going on. So, for the forseeable future, no days off. 14 to 16 hour days.
And...
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Which is already a tricky proposition, because a Sous Chef already has that feeling of still being one of the cooks. But with that level of management, that minimum of power, it means a line has to be drawn.
I...
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This...
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