Took a line cook job at 46 and the sous called me a has-been

Last March I left a corporate kitchen manager gig in Columbus to go back on the line at a busy downtown spot. Young sous, maybe 28, watched me butcher a case of trout and said "old timer, you sure you can keep up?" I laughed it off but it stuck. I mean, I've run stations for 20 years, but that one comment made me doubt my own speed. Two weeks later I had the fastest ticket times on the pass. Has anyone else come back to the line after moving up and gotten that treatment?

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