>>22760387All kitchen work I've done the most motivated employees were the ones working underneath some chef that had a mastery skill because once they gained his knowledge they could then take off and open their own restaurants which really is the goal of everyone burning on the line which is to end up chef de partie, finally chef de cuisine and finally running your own restaurant because at that time you not only have a crew that will come with you but you probably also have financing, hell the owner of the present restaurant may even invest with you it's very common here.
This means quality, hand made food requiring skill no microwaved or frozen slop which is where OP probably works, or some slop catering company hiring migrants.
A good example is a restaurant here which had a head chef from Mexico who was 'formally trained' in hand making tortillas which if noone knows is like those fancy sushi places where you need to be formally trained just to make the proper rice not the fake rice the koreans use in all those phony sushi slop restaurants. Everyone motivated with talent went to work for that guy and did whatever he said even it meant washing his car because they were there for the golden ticket which was his skill set.
