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Cooking again after a long hiatus.

Discussion in 'Professional Chefs' started by ygoloneo, May 26, 2010.

Should I go back into the restaurant business?

  1. Yes.

    0 vote(s)
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  2. No.

    0 vote(s)
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  1. May 26, 2010 #1
    ygoloneo

    ygoloneo

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    Hi.  Been a long time since I've posted here.  It's good to be back :)

    I'm a culinary professional who has been out of the biz for a long while and I'm here to get anyone's input on re-entry.  I'm trying to realistically assess all of the pros and cons of the transition.  Here's a short version of my story so far.

    I "burned out" of the kitchen after 10 years and I've been doing various jobs and studying since then without much progress.  Food and beverage arts are the only things I've been passionate about for the duration.  I now have an offer from a friend to work with his burgeoning restaurant group in NYC which means leaving California and a cushy (but dead-end) office job.  It means leaving the 9-5 lifestyle for the grueling schedule of a cook.  It means taking a pay cut since I can't jump into a sous position and I'll be in an expensive city.  Basically, it means starting my career over.  Exciting, right?

    Thanks in advance for your thoughts.
     
  3. May 26, 2010 #2
    chefbillyb

    chefbillyb

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    How old are you ???

    Kids at home ???

    wife ???

    Money saved ??? house in Cali ??
     
  4. May 26, 2010 #3
    gypsy2727

    gypsy2727

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    Cheers to you  Chef Billy....yes some serious questions need to be answered before a life altering decision is made.

    ygoloneo....
     
  5. May 27, 2010 #4
    kuan

    kuan Moderator Staff Member

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    Dude!  This is your second post here.  You basically posted the same thing in 2006 wondering if you should get back in the kitchen.  /img/vbsmilies/smilies/lol.gif   You wait another 10 years and by then you'll have forgotten how to peel a potato.

    http://www.cheftalk.com/forum/thread/19942/great-to-be-here

    Anyway welcome back to cheftalk.  Stay a little longer this time.
     
  6. May 28, 2010 #5
    chefbillyb

    chefbillyb

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    I forgot how to peel potatoes when I became a Chef, it was one of the perks I gave myself...Chef BillyB
     
  7. May 28, 2010 #6
    ygoloneo

    ygoloneo

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    Thanks for the insights, and the snark :)

    In response: 32, no, not anymore, see previous answer, and no.

    The first post was after I had just followed my ex to CA for her job and was looking for work. Now I'm free and ready to start over.

    Cheers.
     
    Last edited: May 28, 2010
  8. May 28, 2010 #7
    chefbillyb

    chefbillyb

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    32 years old, if you have the passion, you could save a 3000 mile trip and cook in California......Chef Billyb
     
  9. Jun 1, 2010 #8
    leeniek

    leeniek

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    I'm with Bill.. if you want to get back into the kitchen do it in Cali.. if you can manage it you can keep your office job and cook in the evenings for dinner service.  A few months of doing that and you'll know whether you want to return to the business or not
     
  11. Jun 1, 2010 #9
    titomike

    titomike

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    Good advice above...

    Our job is about the skills so it should be more about  where you want to practise them.

    Definitely keep them up as they travel internationally as well...
     
  12. Jun 1, 2010 #10
    ygoloneo

    ygoloneo

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    Great tips all around.

    To help me figure things out, I'm trying out for a part-time associate instructor position at a local culinary school.  I'll be doing an instructional demo of hollandaise for the dept. heads tonight.  I know it's not the same pace/setting as dinner service at a restaurant but it might help to give me an idea of the direction I want to move.

    Titomike: About the international aspects... my sincerest goal, whatever I do, is to eventually get out of the States for a good, long while.  I did a student exchange, my externship and further work in Spain, cooked in S. France, etc.  Unforeseen events made me come back to the US but I've never lost the bug to live elsewhere again :)
     
    Last edited: Jun 1, 2010