The Next Chapter

I have some big news. I have been very hush hush about all of this because I honestly don't know who reads this blog anymore. I don't think anyone here reads that would spread the news, but I wanted to be careful. And I wasn't sure how things were going to go...so suffice it to say there are only a handful of people who know what has been going on. This also explains my lack of blogging a little better because all I was thinking about was the job opportunities and I couldn't talk about them here. But NOW I CAN. So, here is the story...

I went into one of my favorite local restaurants for brunch with C and got offered a job. A few days later, I was called by another chef at another local restaurant in the city and offered a job. A few days after that a friend I graduated culinary school with called and offered me a job.

I am going to note here that I applied for nothing. Simply put it out into the universe (and the very small restaurant industry) that I was ready for something new and different.

Job #1: They ended up not being able to offer me enough hours and this was the place I truly wanted to end up at. I think it was the opportunity that would let me grow the most and learn under a well established chef.

Job #2: I turned down because the owners notoriously put all their profits up their nose and I don't want to get involved in all of that. Yes, drugs are super common in this industry. No, I do not want to work for people like that.

Job #3: I accepted today. It is a 45 minute drive from my house. I KNOW. This is utter bullshit. But, there are a lot of positives. The biggest one being the $10,000 a year raise. I will be making adult amounts of money, not college kids living in their parent's basement amounts of money. I am going to be developing a menu for a new restaurant. My official title is sous chef (working with the chef on developing the menu) and my primary responsibility will be recipe testing and development. I will be putting out a feature menu every week (once I learn the ropes of this particular restaurant) and testing the waters of this very small town and trying to figure out a way to have very modern food be appealing to a burger and fries palate. 

They want molecular gastronomy and clean, upscale food. Shit I don't really do. Which is part of the reason that I accepted the job...putting myself out there and out of my comfort zone is important in growing my career and my talent.

I am putting in my two weeks at my current job in the morning. I am sad to leave, I really am. I am going to miss the people I worked with there, but I am going to make a point to stop in and visit. Often. It is important to me to keep those relationships.

But I think that this is a good step for me. It gives me the opportunity to have my name on something up and coming. And it is a good way for me to learn new food and to expand my creativity. 

Also...ADULT MONEY. I just can't even believe that part at all.

I am excited but I have never been so scared in my life. My food is going to make or break a restaurant. My ideas, my menu, my heart and soul. 100%. This makes me want to throw up and rock back and forth in the corner until it all goes away. 

I can do this. I KNOW I can do this. The anticipation is always the worst part.