Going to the Dark Side

Discussion in 'Professional Chefs' started by skitty, Apr 13, 2002.

  1. skitty

    skitty

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    Hey, it's been a couple of years since I've posted--I'm not sure why, anyway: Hey everyone!
    Here's the funny part, I've recently accepted an FOH Management position after being on the line for 10 years. I basically did it for the money and to try something different. I'd like to from anyone else who has made the leap and could give me any useful advice.
    Thanks!
     
  2. chef david simpson

    chef david simpson

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    Don't do it!!!!!!
     
  3. peachcreek

    peachcreek

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    Congrats! Just remember from where you came. The best FOH people I have had the opportunity to work with had a good foundation in cooking. Maybe you can use your new position as an advocate for the kitchen staff, and bring more experience and communication between the front and back of the house. I hope that this position helps you realize a new perspective on your foodservice career.
     
  4. chefboy2160

    chefboy2160

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    Good move skitty as you can always go back to cooking again .
    Change is one of the rules of life but like peach said remember where you came from and do some good .
     
  5. suzanne

    suzanne

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    DO IT!

    The more FOH people there are who know and understand food, the better the restaurant business will be. And you'll be on your way to becoming a GM who has a clear view of the whole.