Hello all. I hope this isn't a redundant post, but I need some sound advice from the veterans of BOH. Quick back story - About a year ago I left a casual fine dining restaurant where I was the lead line cook after the head chef left. I choose to take a break from fine dining and stepped behind the line of a family owned restaurant to "get the love back". I recently got back into the fine dining scene after being offered a position at an amazing establishment, aaaaaand it has become so blatantly obvious that I have lost :my touch:. It is BEYOND frustrating to walk out of the kitchen every shift feeling like the worst cook in the world, knowing I'm not anywhere near the caliber I was a year ago and feeling like I'm letting the rest of the line and my Head Chef down tremendously. There have definitely been nights I wonder if I'll ever get my groove back or if I'm really cut out for this career. My Head Chef and Sous Chef have been more than supportive, I just hate the feeling that I'm not preforming up to the standards they need. I spend every free moment studying, reviewing notes, studying menus... ANYTHING to step my game back up. I would definitely consider myself a bit on the obsessive side. So, am I just over-thinking all of this, being to hard on myself? Is this just a learning curve? Do you guys have any advise to offer, cause my frustration with myself is pretty off-the-charts. Thank you guys in advance, it is really so appreciated.