Career Move

Discussion in 'Professional Chefs' started by kvonnj, Aug 27, 2010.

  1. kvonnj


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    Professional Chef
    Another poster's question leads to mine... I'm currently working as a BBQ cook for a small catering business that's (barely) supporting the restaurant. I've got an opportunity to cook for a well established local Cafe, which is a breakfast and lunch place that's one third bakery. I'm looking at it as better hours, more money, a changing menu, lots more diverse experience, in a more laid-back setting. Is there a down-side to Cafe-cooking that I'm not thinking of? And is there anything I should expect or prepare for that I might have overlooked? Still sort of new to all this stuff as a civilian. Help!