Seeking some anecdotes, experiences, advice, cheerleading... It has been close to 15 years since I have worked in a tradition kitchen. I've been private cheffing, catering, working in small, corporate retreat venues since then. The last time I ran a restaurant/ a la carte kitchen was a long time ago. Fast forward to present time... I have been asked to come on board at a great local restaurant as the new head chef. This is a small, hip, neighborhood restaurant. Casual "brigade" system, 100-135 covers a night, largish menu, food costs almost out of control, lots of young kids in the kitchen and on the line. I'm being brought on to tighten up the BOH and the menu, infuse some new yet practical ideas into the place, guide the staff in the back, etc. So, here's the thing... I'm TERRIFIED! Like I said, it has been a long time since I banged it out on the line. I'm not the young, cocky chef I used to be. I'm now more mellow, more calculated in my approach to cooking. I'm definitely not as hip as I thought I was and some of the foodies at the restaurant know more about obscure foods than I do. Anyone have any experience with this?