Career change

After 1 heart attack (20 hour catering days you know) a heel spur from standing on concrete floors for too long which led to a torn plantar ligament in the bottom of my foot, on a day off no less. Many cuts, burns,slips falls etc( I'm not uncoordinated these are just the hazards. Mostly in the beginning though) I am going back to what I did before becoming a chef which was the electrical design field. Unfortunately I'm kinda starting back again from the beginning. Technology passed me in that industry while I was cooking. I'd like to keep doing some cooking on the side, write some cookbooks if possible and keep my small chocolate business going on the side. I watch all these shows and watch these gung ho people changing careers doctors, lawyers, wall street people going to school and becoming chefs. What I would like is some opinions on my choice (what I'm doing for my health and to have a chance to watch my 8 year old son grow up) and also about these people leaving thses careers for the industry. I leave the hot kitchens to you, my peers, my friends, my co-workers with a sad note because I had some good times as well as some very rough times also. So I leave with mixed emotions. What does every one have to say?

By momoreg on Tuesday, August 22, 2000 - 07:41 pm: Edit

As everyone in this industry will agree, there's no way any of us would do this if we didn't truly have a passion. It's an inhumane business, the hours are terrible, the benefits are minimal, the financial rewards stink, the hazards are high. It's got to be sad, chrose, because the passion is there for you, but I'll bet most of us have considered at one time or anther, leaving the field. But where would we go with all of our creativity? It's so unfair that this has to be such a taxing career. I tried getting out about 9 years ago, and I ended up back in it 8 months later.

By W.DeBord on Wednesday, August 23, 2000 - 09:03 am: Edit

I've tried to mention the hazards many times to career changers and youth who are excited to enter this business. Actually had people get mad that I've mentioned the negative sides too much. But all the pros here understand you Chrose!

It's kind of like leaving a relationship....you love what you do but when it hurts you too much it's time to look for a easier way.

I left caterering when I first married to "have a life" so I know what you mean. I think having to put in many 48 hour days it made me a stronger person, as I'm sure it has made you too. If you can survive for years in this business everything else will be a piece of cake. Good-Luck!

By Chris on Wednesday, August 23, 2000 - 04:08 pm: Edit

Don't do it. You'll be bored stiff in a week. No orders piling up. No screaming FOH employees. No last minute deliveries during service. No pissed off customers wanting free food. No dishwasher calling in sick, No squabbles with your sous over garnish. Your life will be empty. The only other occupations I can think of that are exciting as the culinary field are a) E.R. technician (too much school) or b)Crab fisherman in the Bering sea(kinda dangerous) So quit your whining and get back to your saute station. Or good luck in the boring world.

By Chris on Wednesday, August 23, 2000 - 04:08 pm: Edit

Don't do it. You'll be bored stiff in a week. No orders piling up. No screaming FOH employees. No last minute deliveries during service. No pissed off customers wanting free food. No dishwasher calling in sick, No squabbles with your sous over garnish. Your life will be empty. The only other occupations I can think of that are exciting as the culinary field are a) E.R. technician (too much school) or b)Crab fisherman in the Bering sea(kinda dangerous) So quit your whining and get back to your saute station. Or good luck in the boring world.

By Chrose (Chrose) on Wednesday, August 23, 2000 - 05:54 pm: Edit

Funny you should say that Chris, I am getting a little bored but that's only because I am currently on a steep "re-learning" curve and there's not enough work for me right now. I constantly wonder if I'm making the right choice, but I guess only time will tell. Well said Chris, besides I used to live in Alaska and I had a friend that fished. I almost did but then i got lucky and got a landlubbers job. And WD and Momoreg I thank you for your support!

By bakerboy on Sunday, August 27, 2000 - 09:19 pm: Edit

I left the industry. I tried two different types of manufacturing jobs. One was making laminates which always smelled like Formaldahide(sp.), well that sucked. The other was electronics manufacturing/production which was the most boring job I ever had(had to fight to stay awake). Now I am looking to go back into foodservice and give up benefits and better pay...Who knew?

By Mofo1 (Mofo1) on Monday, August 28, 2000 - 11:52 pm: Edit

I burnt out on the eve of leaving for CIA many years ago. (Alcohol flame-out.) I am now sober and creative again. The problem is trying to find the time and energy to work professionally as a cook and as an electronics lab tech. (My "real" job.) I am working 70-90 hrs a week. I'm exhausted, stressed-out, beat-up and worn out. I'm 32 yrs old and look 50. I miss my kids, my wife, my life. Every day i go to the kitchen I work in determined to quit. "This time for sure," as Bulwinkle Moose says. But, man, that shrimp looks fresh, and is that 5 lbs!!! of beautiful prosciutto I see? Sherry-marinated portobellos? Wow, you know I bet I could make a pretty good risotto out of all that stuff. Hold on, man let me get my whites on. I agree with momoreg. Once this miserable calling gets you, it keeps you. Booze was much easier to give up. Good luck, Chrose.

By Cheffred (Cheffred) on Saturday, September 02, 2000 - 10:41 pm: Edit

Have you thought about teaching. If you have the education and background, it wont make you as much money as in the kitchen but you watch your kids grow up and you still do what you love and it is never boreing. Look into the Educators Forum for some insite.