I was making so many mistakes today... I'm not sure why but I assume it was due to the lack to of sleep (my brother has been clubbing every night and he comes home late and always wakes me up, I can never get back to sleep afterwards). I made so many mistakes and didn't hear half the things the chef said to me... she remarked that I seem to be a bit dopey. I'm not really sure why, but I've noticed so many young commies, junior sous chefs - people who have practically finished their formal training, graduated from really bad apprentice wages - people who have more of a say when it comes to running a kitchen and designing menus ... these people are leaving the chef world to pursue something totally different. A really good knowledge filled junior sous chef at my work was going to quit soon because he decided he wanted to be a school teacher. Another guy, whose been cheffing for ten years, left my work to travel elsewhere, he decided he wanted to go back to London to finish his arts degree and then to do postgrad studies in Law. Another guy - a commis decided to go to university to study Chemistry. I know that cheffing is hard. I also know that my experience is limited. It's just - all the young fully qualified and almost fully qualified chefs and cooks are hanging up their aprons and doing something totally different. It says a lot. I even wondered if I would be able to cope in the pressure and heat in a few years time. I wonder if I would be like them - hanging up the apron to do something totally different. I guess at least I am semi qualified in another industry so that helps. Do you notice lots of young chefs running away from their culinary careers?