A bittersweet taste · Kitchen passport

A bittersweet taste

Hello, Kitchen Passport family. 🌍👨‍🍳

I’m standing in a spot that feels heavy and complex today. After 18 years behind the pass—the last 4 of which have been right here, navigating the specific heat of the Luxembourgish food scene—I’ve just accepted a new role.

But here’s the honest truth: the salary on the contract doesn't match the 18 years of scars, skills, and sweat I bring to the table. 📉

It’s a strange, bittersweet reduction. On one hand, I’m grateful for the next chapter and the chance to keep doing what I love in a country I’ve called home for 4 years. On the other hand, it’s a tough pill to swallow when you know exactly what your 'market price' is, yet you have to settle for a different vintage.

It feels like being a Head Chef asked to work with limited ingredients. You know you can still make the dish spectacular, but you can’t help but feel the value of your craft isn't fully reflected in the pantry you've been given.

I’m choosing to see this as a strategic simmer—sometimes you lower the heat to let the flavors develop for the next big rush. But I won't pretend the 'bitter' isn't there alongside the 'sweet.'

To my fellow pros: Have you ever had to compromise on your value to stay in the game? How do you keep the passion burning when the paycheck doesn't match the pedigree?

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