r/KitchenConfidential • u/Beeaybri 10+ Years • Jul 01 '25

Discussion I got let go today.

First time in my 15 year career of being a chef.

I was working at a college running their dining hall, with a ton of creative freedom. In nearly 3 years I trained the entire staff from bare basics knowledge, to being able to execute things like pork roulades and etoufee's for 1500 kids, 3 times a day. I revamped the menu for each shift from the bottom up, and created an entire vegan focused menu for one station in the dining hall (im non vegan so it was a challenge). I did so many things, and with one decision the rug was pulled from my feet.

It was due ti budget cuts within the school for low enrollment trends. They had to make up for over 300k of the budget somewhere and I got axed. They made it very clear several times that this decision had nothing to do with performance or a lack of want for me to be there, but it was what was being asked of them financially. I was the chef manager, directly under my chef director. And I ran the floor. 20 employees. Those guys became my family. My dining general manager that let me go was crying while even trying to give me my papers.

I'm distraught. I worked so damn hard. Im sad for myself, but I'm so sad for my team. Its hard being let go, but its even harder having to watch my staff cry after they got the news and I was cleaning out my office.

Its a really hard day. Im trying not to take it personally, or feel less than, or that I didn't do enough. Its just hard.

This is just really really hard. :(

anyone been in this boat?

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u/chefsabrina Jul 01 '25

That sux chef! Have you ever entertained the idea of putting all of that diligent hard work into your own business idea? I'm also a chef of 15 years and have found this journey to be difficult, sometimes amazingly rewarding and others... Not. I made the jump, and now have a catering business and have found managing myself/small crew is much more rewarding than slaving away in someone else's kitchen to not get the respect/pay you deserve... Culinary world is a crazy one.

Once your heart heals a bit, definitely explore that option if your food is as outstanding as the post made it sound! Keep your head up!

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u/Beeaybri 10+ Years Jul 01 '25

I for a while had a pop up business where I would build an outdoor kitchen in a field and then cook fine dining food on site. Here in my state, those events were rare. It was received well, but it took so much out of me. I was a one man crew with a couple of my friends to serve. I lost access to that business page when my personal one got hacked and deleted. But maybe I could start over?

Im thinking about it.

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u/chefsabrina Jul 02 '25

Do it! That's such a unique experience! I'm a travel chef out of TX, so if you need help... 😁

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u/Beeaybri 10+ Years Jul 02 '25

Chef! Let's link up sometime! That's awesome!

What travel do you do?

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u/chefsabrina Jul 02 '25

I've done various for culinary; national music artist tours, my own catering travel, etc.

Trying to settle and start a staffing company so I don't have to do all the work alone haha

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u/Beeaybri 10+ Years Jul 02 '25

That is very cool. If you ever find anything up north here towards Ohio, shoot me a message!

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u/chefsabrina Jul 02 '25

I'm from Detroit, so I'll def be up there again soon Lord willing