Restaurant Social Media
The Modern Culinarian's Dilemma
Hi everyone! I'm new to FohBoh and am currently out of work. My background and experience opens up to me many different avenues and facets of today's restaurant industry. But I've come to a crossroads where my heart and my needs are at opposite spectrums.
I live in NJ and it seems as though the profession of Chef is diminishing. I met with a Chef of a national theme restaurant last week, she doesn't cook at all anymore. I didn't get into details of why she left the white tablecloth scene and changed to a concept that denies individuality, creativity, and rewards managing profitability uber alles.
Everyone needs to make money, and everyone needs to feel secure and that they belong to a reputable organization, but when do you sacrifice what drew you to the biz (passion, lifestyle, people, etc.) for the money and security of corporations that don't necessarily stand behind the product they're selling, but create a gimmick to attract?
I want to keep progressing as a culinarian, I need to make the kind of money that I had at my last position, and I want the security that assures me if the GM is having a bad day, he's not gonna take it out on me or my co-workers and can us.
What's your advice? Some of you had the same dilemma? How did you reach a decision?
I live in NJ and it seems as though the profession of Chef is diminishing. I met with a Chef of a national theme restaurant last week, she doesn't cook at all anymore. I didn't get into details of why she left the white tablecloth scene and changed to a concept that denies individuality, creativity, and rewards managing profitability uber alles.
Everyone needs to make money, and everyone needs to feel secure and that they belong to a reputable organization, but when do you sacrifice what drew you to the biz (passion, lifestyle, people, etc.) for the money and security of corporations that don't necessarily stand behind the product they're selling, but create a gimmick to attract?
I want to keep progressing as a culinarian, I need to make the kind of money that I had at my last position, and I want the security that assures me if the GM is having a bad day, he's not gonna take it out on me or my co-workers and can us.
What's your advice? Some of you had the same dilemma? How did you reach a decision?
Replies to This Discussion
-
Permalink Reply by Paul King on -
Brandon,
I don't know your background, so maybe you've thought of this, but have you considered noncommercial markets, such as universities or hospitals? especially in hospitals, chefs are more sought after than ever as operators look to improve the image and quality of food. If you'd like, I could put you in touch with a few associations that might have job postings you'd like to consider.
-
Permalink Reply by Brandon Wilborn on -
Thanks Paul. That idea actually slipped by me. I'll have to see what is available.
Get Social with Us!
Advertisement
Industry News
© 2012 Created by FohBoh.
