Oh I'm aware it's a pipe dream lol. I really just want to study under David Chang. I have no clue how chefs can make it out
Basically I'm incapable of not giving a fuck. I will never half ass a dish. I just can't. And as you said as head chef it's my name people see and my face in the pass.
I don't like Chicago too much. I can't handle the cold lol. LA would be nice and I've been considering it. I absolutely loved the time I spent out there. My tax return comes in, I might save it and figure something out. I don't know anyone in LA anymore, and looking up a roomie situation on Craigslist without being able to look around would be sketch.
I'm the head chef. The kitchen is mine even though he owns everything in it. That was agreed upon when I took the promotion. Although he keeps trying to micromanage my kitchen and staff regardless.
Where exactly?
Exactly! That's the problem. If I hire someone I know within one shift if they can make it.
I live for the pressure of a rush and I thrive in it. The ADHD shines in that setting. Its easily what makes me stand out above other chefs and managers. I can work much much faster than many people and when everyone is freaking out and can't handle it I'm smiling and laughing. The chaos of a service is my favorite place to be.
And thanks guys I really appreciate all the advice. I'm trying to get my mind right, hitting the gym and the pool today, there's a submission grappling tourney next month the day of the Conor fight I'm going to do, so something to work towards is going to help.
Also turns out I do have another job offer that I thought fell through. It's for 35k as the head chef of a high end pub opening up. I might take it, but I'm stuck in Tulsa again. I'm filling out fafsa stuff for for the CIA (culinary school, best in the world) and work on my technique for a few years, study my balls off and come out with all my experience and use that to experiment and work on my recipes.
So again rock and a hard place.