I have recently come across a moral and culinary dilemma, one that has me going through the pros and cons of a heavy decision. Thanks to this blog and by extension Rob (the admin), I can get this of my chest and maybe hear from people if they have experienced their own loyalty issues in this business.
Where does one draw the line? How far and how long does loyalty go? When does it run out? In this business, does one only worry about themselves and others after? Because its in the nature of the work to move on to the next place, does that make it ok to always follow that traditional path? How can you avoid burning bridges? Is having a moral mentality an Achilles heel, or something to be held sacred in this industry?
A lot of questions have been going through my mind about what my next move is and whether it’ll be the right one for me. A few people have weighed in with their thoughts and opinions, all good points of view and have said some really good things, but in the end the only point of view, or opinion that truly counts is your own.
Will that final decision put your morals to rest?
This is an important topic. I recently found my self in a similar situation. I can say with absolute certainty that it is never good to burn bridges. But that holds true for any job in any position.
It is rare these days for people to have simply work in one place regardless of industry. The fact is that people move when new opportunities arise. Your chef did and is rocking out great food in a great resto as a result of his choices.
That being said, with any job, charting your career path is important. It is important to look down the road and figure out where you would like to be in 5 or even 10 years. No one else is going to guide you, it is something you need to be aware of and pursue proactively.
Understanding your position, it is something you need to decide. But if it helps, Keller always pushes his cooks on to better things. When Grant Achatz got back from a stage at El Bulli, Keller knew it was time for him to move on and rather then keep him, pushed him onto further challenges.
I am sure that it is never easy to see valued staff move on, but I think if the time comes for a cook to grow in a different direction, a chef needs to see the opportunity. When I decided to move on from Cowbell, my chef was very gracious and I felt very humbled by his encouragement and optimism. It drives me to do the best I can in my new home. When your chef got the opportunity to move into a new space, his chef, although undoubtedly sad to see him go, was more then supportive.
The cooking industry is constantly evolving in many many different ways, and its an environment of growth and learning that makes it possible.
This is a hell of a rant and its almost 3 a.m. After all of the above I also know that your situation is challenging and I in no way am suggesting you jam up your chef! I respect him a lot and his work ethic. I hope this helps and if you would like to chat… you’ve got my number.
I believe in this industry it is important to sit down and consider if the learning curve at your current place of employment has ended or it’s coming to that point. I think cooking, especially when working for somebody else, is simply about absorbing as much information from your superiors (and in some cases your equals) as possible. If you begin rocking out your kitchen because you’ve mastered it all, in my opinion, it’s time to move on and challenge yourself elsewhere.
I do agree with Mr. Admin when I say that your chef will understand, especially if you respect his needs as well when leaving. Give at least two weeks notice and make an effort to help him out in finding you a replacement, this will definitely make sure you avoid burning any bridges.
Either way, good luck and keep us posted!
Sometimes it’s easier when others make a decision for us but ultimately you have to live with your choices.
I agree with Lemon Tart and Admin – it’s important not to burn bridges but sometimes that does happen. I was loyal to one chef for quite awhile and able to move around with his promotions to bigger and better places, learning more and more each time. Unfortunately he crossed the line with my value system and it was my decision to leave. Write down the pros and cons – how does it balance out? if you choose to leave it would be a good decision to have another job in place because, as the saying goes, it’s easier to get a job when you’ve already got one.
Good luck with your decision!