- Joined Mar 20, 2011
I'm 17 years old, I'm a senior in high school. I have work as sous chef at a prime rib/steakhouse for about 9 months now. Omaha, Nebraska (Steak City, USA!). I worked under our Executive all this time. To make a very long story very short, he was an awful chef who got the boot last week from our owner. I got a large raise and became executive. Every day at 4 (after school) I hurry to work and make sure my prep cooks got everything ready, put my jacket on, and by that time we have orders coming in. We usually do about 40-50 on the weekdays, around 120 covers on friday and about 120 on saturday too. I did 63 hours last week. The owner and her father (who is the 'consigliere' of the restaurant) love me; they want me to stay after school gets out and just keep working as exec. Everyone loves our food, and the restaurant is still consistantly making a good profit. The problem is, this is what I thought I wanted: to be the executive chef. I thought that's what everyone wanted. But its not what I want. I don't want to spend 70% of my time doing paperwork and research (as I currently am), I just want to cook. the owner and her father agreed with me to stay after high school gets out. But I'm realizing it's not what i want. I want to be a sous chef, meaning I just want to cook on the line. Am I crazy for thinking this? I am going to spend more months doing this job, but If it turns out to be not what i want, I want to go to culinary school and take a job as sous.