Am I crazy to want to be a chef?
April 14, 2009 7:08 PM Subscribe
33, recently quit a career of 15 years in the entertainment industry and now I am mulling over pursuing another passion of mine...cooking.
posted by anonymous to Work & Money (17 answers total) 9 users marked this as a favorite
My last job was pretty much crazy hours and crappy pay. I can normally handle that if there is some form of personal reward for the toil, however, after so many years of sacrifice, my career was going nowhere. I lost my passion for my industry after realizing that it had no interest in taking care of me and appreciating my hard work. It's been pretty hard trying to figure out what to do next with my life...after alot of thought, I realized that one of my other great loves has always been cooking. A bit about me:
--I get excited over making a flavourful, crystal clear stock and obsess if it's not clear or tasty enough.
--I love my cooking tools. A good chef knife and excellent set of pots and pans make drool.
--I remember back when I was a kid, I had alot of positive food experiences: picking and eating mushrooms with my father, making sausages, visiting my grandmother in the kitchen of the diner she used to work in. I even went as far as making mock menus from time to time.
--I truly love making beautiful, tasty dishes for others. Makes me feel good about myself.
--I would rather make things fresh at home than buy them at the store. This includes bread, pasta, stocks, sauces, etc, etc. To me, it's great fun and I get inspired by fresh flavours and spices.
--I need to be in a career where I can create things and make an impact on others with the things I create..if that makes much sense.
But am I fooling myself into thinking I may be happy working in a professional kitchen? Am I too old? I know the hours are long, the pay not so hot, but could it work if I am passionate enough? I'd love to hear from those who work professionally in the kitchen. If you think it's something I could make a go of, what would be the best route to take? I am leaning more towards starting at the bottom in a kitchen somewhere, hopefully a kitchen helmed by a talented chef.