- Joined May 20, 2010
I am 23 and I have been a line cook at some great restaurants. I have worked in about 7 different fine dinning restaurants in california since I graduated culinary school 6 years ago. I am working in a one michelin star restaurant at the moment. I am a talented line cook and usually move up to a tournant or a lead line cook but it seems almost impossible to get past that point because the sous chefs never seem to leave. sometimes i feel that i am just unlucky and never get a break. I am getting tired of the line cook runaround and am trying to look for maybe some other outlets in the food industry that i can maybe try out. does anyone have any suggestions for me?