So I've (31M) been in kitchens for about 12 years now, and worked at all sorts of spots from fast food, to chain dinner places, to country clubs. I'm at this millennial 2nd wave coffee joint atm, and have been for about a year now. I've worked myself up to a managers spot, and for some reason I find myself feeling incredibly unfulfilled. I manage the whole store, but my primary focus is the kitchen, and I literally have a microwave, 1x1 griddle, and a small convection oven for light food prep.
During my time at other places, I've always enjoyed what I do, taking care of people and turning and burning great plates. Here, I feel sort of suspended in space. I'm not experiencing any skill growth, and honestly I took the job to develop my management skills for when I own my own spot in the future.
In your experience, what would be the best way to break into fine dining, especially for someone so far along? Would anyone have any suggestions on areas to head to or even specific locations with a heavy focus on the skills of their people?
I have no idea I where you’re located but I know for a fact that fine dining restaurants are always looking for skilled staff. Just knock on doors, send resumes and applications wherever you feel that you would learn something. The most important part is finding a place that suits you and is challenging enough. If you’re competent and compatible, you’ll stay. If not, there’s plenty more restaurants. Good Luck chef !
Why do you want to do fine dining?
Stage is the easiest answer.
To do fine dining at this point in your career is going to be very difficult. You will need to unlearn a lot of things and I hope your knife skills are super tight because it’s a lot of random bullshit.
Not sure what you are looking to gain from fine dining if your goal is to open a cafe