Pros
~ The skill level, dedication and knowledge of sous chefs, the chef de cuisine and fellow cooks was unparalleled;
~ The benefits package was good;
~ Working under a celebrity chef and three-star status and high-profile of the restaurant was very good for my resume;
~The level of cooking was spectacular;
~The restaurant's philosophy about food, seasonality and animal husbandry was wonderful.
Cons
~ Their was a tremendous amount of yelling by kitchen management to get results;
~ The pay was difficult to survive on;
~ Women were not treated as equals;
~ Difficult to be promoted;
~ Many of the kitchen management had worked with some of the cooks at other restaurants, if you were not part of this rat-pack, your skills were not trusted.