So, to preface this. As most people who have been on the site awhile, know from px, that I am a cook. I attended culinary school in 2005-2006. The program I took was a 2 year program condensed into just under 6 months, it was grueling, and insanely challenging.
At the end of this schooling period, I was demoralized and hated cooking, period, hated it. As such I didn't do my required coop hours (no one really pays coop cooks back where i went to school). And took a month and did serving to figure out what I wanted.
After a major function, I spent time talking with the executive chef of the hotel I was working at and when she heard I had just finished culinary schooling, she forcefully made me work for her. I started a week later, working mornings fulltime as a garde manger (salad station), and did serving at nights. I did this for about 3-4 months, and liked cooking more, but still disliked it overall.
At this point, I wanted something new, and my chef agreed with me, and thought a fresh environment would do me good, so I moved to banquet cooking. I spent the first 3 months hating it, then one day a lightbulb went on and I worked super hard. After 3 more months I had moved up to one of the higher banquet positions within the kitchen, and a month after that I was working directly under the banquet chef as her right hand. During this time, I was responsible for prepping, setting up, and plating food for functions up to 1500 people, as well as dealing with the clients to make sure they were happy.
Part of my duties as a supervisor included the general managing of staff, making sure all work required was completed, and the like.
I then moved to victoria british columbia and seeking a slight change from fine dining, I took a job at a pub. After 9 months working in a pub, I will never do so again, they suck to work at period.
I now have worked at a family breakfast restaurant (again for a change), and after 3 months, I have been promoted to kitchen manager. For about three years in the industry, I finally feel like I actually am decent in the field, as I now will be responsible for the operations of a kitchen, as well as feeling like I have to grow up.
I will be now incharge of ordering, hiring/firing, scheduling, and god knows what other paperwork is required, untop of my regular cooking duties. I'm unsure how I will do with this new position and responsibility, but thinking back on the day where I almost quit cooking for good, and where I am at now, I feel very proud of my achievement.
Thanks for anyone who took the time to read this.