- Joined Oct 29, 2016
Hey everybody! I just recently got a call of a lifetime (thus far in my life at least). A little background, I am a 23 year old executive chef. I have been in the industry a very short amount of time comparitivly, but I don't settle for just going to work to make a paycheck. I have been searching for a new job recently given the lack of communication and obscure priorities at my current restaurant. I had planned on going back as a line cook to get more experience and ultimately improve myself as a chef. However, today I received a call from a very succesful restaurant vet who likes my resume. His plan is to open up a cafe shortly and he wants me to run it. I am beyond honored that he would consider me. While I feel adequate to accomplish this, I am worried that I will miss out on the opportunity to go back as a line cook and learn more about food. Does anyone have experience with going ALL the way up the ladder and starting from the bottom again? I feel like I am at crossroads and my future in the industry will depend on my current career decisions. Perhaps I am over reacting.