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I would love to, the dream is to run my own place some day.
However, if I’m brutally honest, I know that if I left my current place on ethical grounds, they would replace me in an instant. That’s not to bad talk my current employer as they’ve been amazing to work for so far, that’s just the way it is.
Thankfully there are loads of great parts of my job that more than make up for the handling of animal products; developing young and enthusiastic chefs, a fun and friendly team, flexible hours etc.
hollow__legs
Yes, I imagine it's professionalism that gets you through it. Have you thought/are you thinking of moving to a vegan/vegetarian place? I guess most chefs who haven't worked much lately will be glad to be working again.