Alessandro
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I don't know you Simon, other than the fact you look a lot like George Harrison. That said, the dilemma you have, and it is a good dilemma to be confronting - let us be clear about that - is much like the one you had about the Sinn and the Rolex, only multiplied by many factors. If you wish to be a chef and improve your skill, which I gather is considerable (I sense it as I love food also, and I don't use the verb 'to love' lightly), then you may consider the partnership as the opportunity to do just that; it gives that additional responsibility and desire to improve or try new things. In fact, let me be clearer: you are single and still young, 37 is the new 23 1/2 I'm told, GO FOR IT. Don't hold back, what could possibly be holding you back? Don't be like the man on the edge of a rock waiting for God to help, who refuses several helicopter rides to safety. All the great chefs become owners; you can be on Iron Chef now, as an owner. There is nothing holding you back. My only concern would be how to repay your share. Is the restaurant a successful one with a longstanding reputation, or is it a cook by night, gone by day operation? "You have nothing to lose but your chains" said a famous, fat (obviously a good eater) philosopher in 1848. If the restaurant is good and you like the place, the job, the co-owners (and trust them), then go ahead become a partner. Seriously, why not? My only reservation would be if you did not like the other owners. What's the name of the restaurant, once you become an owner we can advertise it to the watch collecting community. Asa watch collector, you have to make sure, the plates run on time.
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