My regret
Establishment: Blue Ginger
Location: Boston
I worked at Blue Ginger before Ming was a “star.” It was one of the two best working experiences of my career. My biggest mistake was leaving for another restaurant opening. My advice: if you are dedicated, enjoy the job, and bring something to the table everynight you work you won’t find a much better place to work. If you aren’t don’t waste your time (or theirs)
Well you are right in a way, however if the person(*star chef*) that you are working for has absoultly no drive, focus, or sence of leadership (like Ming the star) it is not worth it. When a better job comes along than, one that has direction and leadership, than it is safe to say I will always jump ship. Ming was lucky, but he was also smart with how he ran his kitchen. I wish the best to you in your search for a nice happy place, where you don’t really have to work. I know it is out there. As for me I will remain ‘in the rear with the gear’, working side by side with a chef that is just worried about his food, and not being a star. That will come with time, dedication, hard work, and teamwork.