I have always held myself to the highest standards and for the first time in my career I am questioning what that really means. I am certain that these standards have given me the drive to be a well rounded and technically sound chef. The truth of the matter is, some times this is not enough.

Some times your drive and ambition proves to be a double edge sword. On one hand if you find yourself in a great situation, ambition is good. On the other hand if your in my position, a chef who has excellent experience and skills, who commands a certain salary, it may be difficult to find that great situation that I spoke of earlier. In todays economy, Proprietors find it difficult to spend that type of money on any chef, especially one who had such a short stint as an executive chef.

I truly believe in my abilities and worth as a chef. It is very important to have belief in ones self because with out it you will not be successful in anything that you do. To answer my own question about standards and ambitions, we are who we are and I will continue to do what I feel is best for my family and my career.

It is my Standards that make me who I am as a chef and I will continue to strive for excellence regardless of my circumstances. This is just another pressure situation that we a chefs have to work through. If things were always easy, know body would ever be good at anything.