chefs, i seek your advice. I worked a few years back at a reputable fine dining spot as a stodge. The place hadva stellar crew of bad motherfuckers. 6 years later i work for the former grill man at his operation. I make decent money and have learned the charcuterie/garde manger side. I've been there more than a year. Recently, another cook from back in the day offered me a gig paying more working for him. I don't want to burn the bridge my current chef built taylor made For me, but I could use the money and would like to keep learning. I need to keep improving. I'd just as soon put in my two today but i do give a shit about my current place and have gained immensely from my time there. I feel thevsmart thing Is to fight stagnation and take the position with more cash and learn under another heavy hitter, but don't know if it's wise. The old school says bail and move on. I'm 23. what do you guys think?