I'm a 22 year old aspiring chef. Though I've been working in the BOH since I was 17 I still don't feel like I've earned that title, I still reference myself as a cook. What happened that made you feel official? Was it a larger pay? Or do people change their title once they transfer from prep cook to station chef or once they become a Sous? Also if I may be so greedy and ask another question what would you go back and say to yourself in your moments of doubt? As I become older and things become more expensive I have crippling anxiety about "fuck do I want to be cutting carrots for $13-$14/hr for the next couple years?" Like I always think if I should leave this profession just so I can live comfortably, every time I brainstorm other options, my head and my heart go to war. Any advice is appreciated, thanks in advance Chef!
Edit: I apologize I totally misunderstood your post lol I didn't see "lead waiter" right in front of my face in bold. But any-who I still appreciate any advice!
fishysbunny10 karma
I'm a 22 year old aspiring chef. Though I've been working in the BOH since I was 17 I still don't feel like I've earned that title, I still reference myself as a cook. What happened that made you feel official? Was it a larger pay? Or do people change their title once they transfer from prep cook to station chef or once they become a Sous? Also if I may be so greedy and ask another question what would you go back and say to yourself in your moments of doubt? As I become older and things become more expensive I have crippling anxiety about "fuck do I want to be cutting carrots for $13-$14/hr for the next couple years?" Like I always think if I should leave this profession just so I can live comfortably, every time I brainstorm other options, my head and my heart go to war. Any advice is appreciated, thanks in advance Chef! Edit: I apologize I totally misunderstood your post lol I didn't see "lead waiter" right in front of my face in bold. But any-who I still appreciate any advice!
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