I started a thread about midlife career changes into the world of professional chefdom/restaurant ownership 7 months ago. I'm still feeling the itch. I want to work in a kitchen. I want to learn to cook like a professional. I want to (one day) be a chef/owner of a restaurant. I have tried volunteering in a professional kitchen...I found 1 very short-lived gig and was rejected at another (cited reason COVID concerns, which seems legit). My question...am I too old? I'm almost 50. I have taught myself a lot as a passionate amateur chef for the past 10 years, but starting out at the bottom rung in a professional kitchen at 50....am I too old? I am in pretty good shape (physically) for a 50 year old, if that helps
. Thanks for any feedback, and success stories would be most helpful!! Thanks!!
iggy
iggy