Sous, now working in farmers market.

Discussion in 'Professional Chefs' started by nebraskabeef, May 4, 2012.

  1. nebraskabeef

    nebraskabeef

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    Hello chefs.

    I for years have been Sous-Chef at a high-end french/american place, where I have built a good reputation and resume. Exec and I have always been thrilled with good ingredients, ie heritage pork, fresh local produce, live local fish, of which Eastern Nebraska and neighboring Missouri/Iowa have in abundance. My love for artisan food has gone beyond my day job- I have been visiting the farms and ranches of our producers, just learning and getting to know the process better, for over a year and got a job offer, involving one of the local farmers markets. It would involve marketing and managing produce and meats, working with chefs around the city, and being involved in planning the planting of crops and raising of livestock (which to plant and raise, based on what chefs and market-goers will desire and what will sell). My question for y'all is, if it comes time to get back in the kitchen, will this look funny on my resume? Years of working the line and sous-chef, then a break to work at the market? I have worked hard to build my resume and have a respectable knowledge of all facets of the kitchen, as well as French Haute cuisine. Money is not a concern. I'm not asking if I should take this job, as it is a done deal and i'm looking forward to it. Thanks for your input.
     
  2. chefedb

    chefedb

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    No  they value your experience and opinions. Take job and good luck to you
     
  3. zoebisch

    zoebisch

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    My disclaimer is that my restaurant days were in the past (heading back though) so take it fwiw.  I don't think it would be a loss at any rate.  You have the kitchen experience and broadening that into a very apropos realm of food could prove very desirable on a resume to the right restaurant.  Personally though, I don't really like the idea of living life with restrictions like what it could mean in the future as there is a chance I might not exist here tomorrow....so with that I think you should do it if your heart is into it and be completely involved with it.  You might never go back to a kitchen....or....it could be the key to unlocking a door in the future that might have previously been closed.  From your description it sounds like you are on the right path so enjoy it!
     
  4. rbrad

    rbrad

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    no, if anything it will make you more sought after if you decide to go back to the kitchen. you will have made a lot a contacts and will have affected the culinary landscape of your area especially if you have influenced which crops and livestock are being produced. great way to advance your career.
     
    rbandu likes this.
  5. rbandu

    rbandu

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    I agree completely with rbrad.  You're "broadening your horizons" and that could only serve to make you more sought after...as a chef, a sous or even an advisor. 
     
  6. michaelga

    michaelga

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    It's a good step in the right direction, and after a few years you'll likely get your next job due to a connection from this job.
     
  7. chefchrisd

    chefchrisd

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    I think that's great. I considered doing this myself but haven't quite done it yet.

    In the end you need to do what makes you happy, is the way I see it.

    Good luck man.

    Chris
     
  8. durangojo

    durangojo

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    you will be a godsend to responsible chefs in your city, and anywhere else you choose to go...not your last chapter, just your next one.....i would love to have someone to work with that closely, who not only knows the product and its source but what to do with it...what you can do in educating alone makes you very, very special and i for one thank you....right on! do you like the rocky mountains?/img/vbsmilies/smilies/rolleyes.gif

    joey
     
    Last edited: May 28, 2012