Flashback Friday. I was talking a friend the other day, one of my peers in the industry, about my decision to leave the private club arena and the factors that were catalysts in my decision to walk away from a very good job. It’s funny - as Chefs, we can all empathize with each other about the cons of our industry, but then always end the conversation with the underlying sentiment of pure love for our industry. He asked me, “do you miss the kitchen?” And without hesitation, I answered, “immensely.” But, as we both agreed, there was never enough prep or cook time, and there was ALWAYS too much time dealing with everything else from managing, to PR with the membership, to politics in dealing with other departments, to the extensive role in overseeing financials, writing budgets, forecasting, and attending at least 6 meetings/week. The extent of everything else involved always bled into personal time at home just to stay caught up. So when I say, “immensely”, I mean I truly miss the kitchen, immensely. It’s Friday, my favorite part of Friday’s was in the mornings when the fish truck came. Soon after receiving I would already have my station set up, and after a little bit of camera fun with my fish brought in for the evening’s specials, I would tune everything else out as I cleaned, gutted and filleted, if for only the next hour before my next meeting. So now I’m working on my next bit of fun where cooking will be the main event - all day, every day. .
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