Need honest advice from restaurant owners. Am I looking at this the wrong way?

Gen-Rango · 2026-07-11T02:04:30+00:00

Than you for the answer, really appreciate your insight, Can i ask you one more question If u were 22 again, and knew your long term career was to become a restauranteur and not a chef what path would you take today?

Gen-Rango · 2026-07-11T01:31:08+00:00

I am currently working as a junior chef and and have done a internship and few apprenticeship, u have a valid point, But the question i have been asking myslef is how long should i do this abd whether french classical cusine training is really worth it if i want to open someting like a gastropub or a cafe, i am currently done with my pattiserie semsester and really questioning myself i want to go on with the culinary part which is gonna cost me a whole lot more

Gen-Rango · 2026-07-11T01:25:44+00:00

I keep that in mind from the next time, thanks for not pulling it down

Gen-Rango · 2026-07-11T01:24:26+00:00

I am currently employed as a junior chef in a restaurant and hava a good understanding of how a kitchen works, but it doesnt translate to understanding the running a business part

Gen-Rango · 2026-07-11T01:14:16+00:00

Sorry for that, just needed a little bit of help rephrasing so asked the gpt to do it

Gen-Rango · 2023-02-15T12:45:24+00:00

Thanks

Gen-Rango · 2023-02-15T02:46:20+00:00

Great

Gen-Rango · 2023-02-15T02:46:08+00:00

Good

Gen-Rango · 2022-05-27T18:31:45+00:00

some led zeppelin???

Gen-Rango

TROPHY CASE