- Joined Nov 9, 2013
I've been cooking for about 12 years now, a mixture between corporate, fine dining, and mom and pops places. Recently had to step away from the fine dining scene due to moving to another city and not having a car, not to mention there isn't anything close by that's even close to what would interest me. Anyways, I'm working two corporate restaurant jobs, and I'm making 45k between both @60 hours a week. Which is less hours I worked as a sous chef and more money. Although I'm extremely bored, it's easy money. I'd like to get back into fine dining, but realize I wouldn't make the same pay and couldn't do two jobs since most of them want you to come in at 1 or 2. So I've been thinking maybe I should stick it out, save my money and open a food truck, or maybe just stick it out and see what happens. What would you do if you were in my shoes, any advice or suggestions?