I've cooked at Luigi's for half a decade now, and the owner wants me to sign on for two more years. Part of me feels deep pride in our dishes and the crew feels like family. The other part sees chefs I trained with opening cool pop-ups or leading kitchens in other towns. Staying means I master every detail here and get a steady paycheck. Leaving could let me learn modern techniques or different regional styles I'm missing. But I also fear the grass isn't always greener and I might regret walking away from a good thing. Is it better for a cook to dig roots deep in one spot or to gather skills from many kitchens over time? I'd love to hear how other chefs have handled this choice.
This small change made a huge difference in waste, and I'm looking for more tips to make my operation greener.
He barges into my kitchen and starts rearranging my prep bowls. I told him the mise en place is set for a reason. Now he's mixed my chopped herbs with the minced garlic. I have to start over because the flavors are all wrong.
Most chefs I know just tough it out when their feet hurt during long shifts. I used to do that too, but now I wear proper insoles and take sitting breaks. My efficiency has actually gone up because I'm not distracted by the pain. It's not about being soft, it's about working smarter for long term health.