Pros
In addition to awesome food that you get for free every day, while there are some challenges that come with working in the restaurant industry, overall my time with company has been fantastic. The CEO is an amazing and inspiring man. He happened to be visiting our restaurant the day I started working and I’ll never forget the time he took out of his visit to talk to me, and he even remembered my name when he was leaving. This may sound silly, but that’s the kind of man I aspire to be like.
Cons
It’s not an easy industry to work in. If you want to do well, you’ve got to see it through and stick with it through thick and thin. I see a lot of aspiring chefs come in thinking they’re going to be here a year and then start their own restaurant, but it takes more time than that to build a name for yourself and establish credibility. Don’t get ahead of yourself, that’s my advice.