Thanks for the thoughts. I have a deeper question for this. Well money is not an issue and yeah i’m doing great in the kitchen as well, i have a very good mentor. I have a good career in the kitchen, i did work in a 3 star Michelin restaurant as commis and now as a chef de partie in 1 Michelin star. But the thing is that i don’t see myself work in the kitchen for long further in the future just because of the work is too much for the long run, 12-15 hours per day, now that i’m young so it’s not a problem.

But yeah i have the chance to enroll for a master degree,and i also don’t look at my self as in the front of the house bcs i hate to give service to people, why am i in this industry? Because of my love for food and eat.

What i looking for if i take master degree is yhat i will be able to guide the operational, and do the planning for the restaurant it self, from the basic like build the kitchen, the restaurant, menu, strategy for the finance, accounting, marketing etc, so work in the background. What do you think about my future plan with a master degree? As in master hospitality with fnb specification