Hello Rene. I am fairly new to the industry. I've been cooking professionally for a little over two years without any prior education in the field. A year and a half in I landed a gig as the executive chef of a restaurant that had a poor reputation with food and a limited kitchen in the basement. Almost exactly a year later we are moving forward with building a brand new open kitchen upstairs and have become known as one of the best restaurants in our town and surrounding area. My two questions are: how have you dealt with success and maintained a level head? And what is your secret to keeping your staff happy?
halfeatenart20 karma
Hello Rene. I am fairly new to the industry. I've been cooking professionally for a little over two years without any prior education in the field. A year and a half in I landed a gig as the executive chef of a restaurant that had a poor reputation with food and a limited kitchen in the basement. Almost exactly a year later we are moving forward with building a brand new open kitchen upstairs and have become known as one of the best restaurants in our town and surrounding area. My two questions are: how have you dealt with success and maintained a level head? And what is your secret to keeping your staff happy?
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