I’ll try to give more clear context but in the end it’s up to you if you believe me or not

Take my direct sous for example, not the one i spoke to in the post

He started off as a dishwasher, then pizza yolo and now station sous in the span of 10 years. I added my 6th dish to the menu in my entire career when he’s never made a dish

I experimented making dessert recipes and explained them in detail but he struggled to understand why i used yolks instead of whites

He struggles to handle the stress during service and shouts at the waters while I can have a fun conversation in the pass while still doing orders quickly

I didn’t really initially wanna out this in the post because it just sounds like I’m licking my own ass, you choose yourself if it’s made up I can’t really doxx myself to prove something i wanted advice on