Culinary Career Confusion

Discussion in 'Professional Chefs' started by markherm13, Oct 8, 2014.

  1. markherm13

    markherm13

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    Line Cook
    I have been working for 10 years now and I have a passion for cooking.
    For the sake of keeping this post short;
    I want to cook, I find joy in creativity and farm to table environments. Getting to know who and where your food comes from is a beautiful thing to me.
    I just feel I can't find my niche and am frustrated.
    It's hard to be passionate about something and willing to put in the work, but not find your place in the industry.
    Anyone every had to deal with an issue similar or felt this way before?
     
  2. phaedrus

    phaedrus

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    I'd say only the lucky few haven't felt that way.  Maybe those in big markets like NY or San Fran.  Most places there are a hundred shitholes to every really nice place.  Or if not downright dumps then at least uninspiring places.  The place I'm working now (and leaving soon!) has had squash risotto on the fall feature menu every fall for the. last. five. years.  I mean my God- can you think of no other seasonal fall item or dish?
     
  3. grande

    grande

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    Sometimes, my friend, we just work for a living. I've been cooking for ten years now to! I'm curious what your situation is that's bothering you?