Posted by chef luc on September 08, 1998 at 02:06:19:
In Reply to: Re: What's better? posted by Luc Dernaucourt on September 08, 1998 at 01:55:18:
: : I received a job offer from a national chain
: : restaurant to work in the kitchen as a line cook. Now
: : in your opinion what's better...... Should I take the
: : job as a line cook in a restaurant that does not hire
: : "chefs", or should I keep trying to get in the
: : "gourmet" fine restaurants even if it means doing
: : prep work or salads for 1-2 years? I very much want to
: : train under a chef/sous chef. I have three years
: : kitchen experience as a cook (7 years ago) before I
: : entered the military. What's everyone think?
Much better to keep in gourmet line even in lower position as alway there is some chances of promotion and as chain restaurant
make chef's loosing time
Per exemple I was 20 when I get a night shift job for a modern brasserie in montreal after 2 weeks chef left and I get the position.
Many thing have to be considered in a job but I think the first is "to get satisfaction on what we are doing and do it the best as we can ... mean as Michael Angelo was painting.
Keep our mind open for the best
Chef Luc