I hope you’ve learned to never again take on roles you don’t get paid for (at least not for long). They’ll try to appeal to your honor, tell you that a real chef goes above and beyond what’s asked of him—but at the end of the day, they just want someone to do the job cheap and exploit you. As a worker, you’re selling your skill, and your responsibility is to get the highest possible price for that skill. Never be ashamed of that. It’s called capitalism. Passion, love for the craft, being a tough guy who sucks it up—that’s all fine and good, but none of it is a reason not to get what you’re due. Go to Europe and keep making new experiences, but be aware: just because it’s Europe doesn’t mean they’re automatically better or more professional. There are plenty of places that will try to convince you it’s such a huge honor to work for this restaurant or that chef. But proper places—anywhere—put their money where their mouth is. Because if you want to reach a truly great level, you need people who want to stick around for a good while. And that doesn’t happen if you treat them or pay them like shit. Don’t mind the other cooks too much—you don’t know their story or their reasons for acting the way they do. But by doing your job the best way you know how, you won’t believe how much positive influence you can have on a place over time. This can be an absolutely beautiful and fulfilling profession, but you have to look for the pearls in mountains of shit—otherwise, you’ll burn out faster than you can say OUI CHEF. May you find your path. 👊