Since my last post a lot has transpired. As quickly as it began, it has come to an end. For many reasons out of my control, I am no longer an executive chef. You have to be true to self and true to your trade, never second guessing your training and experience. As a chef on any level you must understand that there will be obstacles in your way, but you have to find a way to overcome them.

In my case they were obstacles that made it impossible for me to do my job effectively, and no matter what I did, I was in a situation that would not work. At the end of the day it is the establishment that will pay the ultimate price, because people’s unwillingness to change, not focusing on what makes sense as opposed to what put you in a bad situation from the beginning, will be the downfall of a very historic and once prestigious restaurant.

I am what I am, and for that reason I must continue my journey to mastering my trade. The decisions we make define who we are and how we are viewed as professional chefs. It is very important to stand for what you believe is right and what is in your best interest, learn to live with your regrets and take responsibility for those decisions we make.