Pages From a Chef
In restaurants nobody bats a thousand. Everyday I wake up knowing I am one day closer to failure. That inevitably I will serve a bad dish, offer a poor experience or garner a bad review.
Burnout is real. I am in a constant state of assessment asking myself what I have left to give to the restaurant, my team, my family and if there’s anything left… myself.
Success in the kitchen is all about choice. The pan you choose, the purveyors you embrace, the people who take your notions in hand and bring them to life. These choices define you, define your cuisine, your brand, your experience.
You don’t make much money in a kitchen, that's a fact. If you add the salaried hours to the equation, you make even less. Even if you grind your gears and rise through the ranks, you may still find that before you start making more, you start making less. Often the better the restaurant, the less they pay you.