I go. I think making the jump makes sense, especially if youre - TopicsExpress

I go. I think making the jump makes sense, especially if youre young. Question: Im currently working for a successful chain restaurant with lots of room for advancement, as I have been advancing and my next promotion will be the day sous chef. I recently got approached by a very experienced and passionate chef wanting to open up his own diner. He asked me to come work with him. He has all the right ideas and his menu looks awesome. He has cooked for me many times and every time it has been amazing. I guess what Im trying to get at is, do I stay with the chain or take the risk with this guy and possibly turn it into something unbelievable?

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