- Joined May 1, 2016
I am a new cook, still in culinary school, 21 years old. I knew when I started culinary school that I wasn't exactly sure what area of the food industry I wanted to be in meaning catering, working the line or being a restaurant manager. I love food and I have a for sure passion for it. So I let that passion leed me to a position in back of the house as a prep cook. Recently I got promoted to a pantry cook. Throughout this whole experience I still had this nagging feeling like this is not the area I really want to be in. Another part that I have not been wanting to admit to myself is that maybe I am not cut out for the pressure of the line. I am keeping up with the orders on the outside but on the inside I am so stressed I could burst. I love working under pressure. My past jobs have been pressure filed and have require me to work on a dead line but this is different. I think this is something I have always known about myself but I had to experience the line to really realize it. I have worked in events before and while yes there was pressure, I was happier about it than I am now. Catering has been nagging in the back of my mind. On top of my love of food and a passion for cooking I am also a people person. I love being in a different place all the time and I like having the direct line to the people The only problem is that I feel like a quitter because I am already thinking of leaving when I have started this new position. Should I stay even though I don't feel quit at home, comfortable or the fact that this is what I want to do or should I find something in catering? My ultimate goal is that I would love to cater for weddings and etc events.