Getting job is hugely depends on timing & luck, that's something I learned from my experience in the past. I had one restaurant in NY I wanted to work so long and sent my CV 5 times. I finally got a job offer on 2008, but I decided to go to Alinea instead which didn't have position on 2006 when I first staged. It was just not right timing... I say things like this happen all the time in our life.
Back in last February I have one job offer, I liked the restaurant a lot, but I didn't take it and went to Coi instead. Now I honestly don't know if I made right decision, but ... Why I chose Coi at the time? The reason was stupid simple, I liked food, kitchen, people, concept equally both of them, but one big difference between two... "the location of the restaurant". I chose Coi because it's located at the center of San Francisco!!
Even after I went to Coi, I have been talking with the chef from the restaurant every couple months. He has been always saying "the door is open for me if I want to work." But... my answer is "I don't want to give up my dream without trying, I want to work oversea, not in the U.S." So I went to Asia after Coi, then Europe after Amber.
And.... 16months later.... I've done everything I could do to get the job oversea, the bottom line: I couldn't find right job opportunity what I've been looking for. I made up my mind to go to the U.S. and first thing I did was contacting the chef. After 4 days stage and deep consideration, I believe I have 'right' job opportunity I've been looking for since RM seafood. The restaurant is called Baume restaurant, the chef is chef Bruno Chemel.
http://www.baumerestaurant.com/
Baume is a small restaurant, small dinning room, small team and one 12 course degustation only. What makes Baume special for me is that Baume is nearly identical(size, structure, format) to P.S.I., the restaurant I want to open in the future. So I believe this is perfect job opportunity for me to learn & work. It has been always in my mind last over one year when I was oversea, I tried to find the job opportunity just like Baume.... but not happened!!
Now here I am... I just started working at Baume last Friday... I really hope I could bring lots of changes in the kitchen and taking into next level. I'll talk about Baume on the next post. Towards opening my restaurant P.S.I., my GastRomancing saga continues....Labels: Baume, GRS
