Is it all over?

Discussion in 'Professional Chefs' started by Ery1thinkstheyrthenextMPW, Jun 19, 2018.

  1. Ery1thinkstheyrthenextMPW

    Ery1thinkstheyrthenextMPW

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    Hey there guys, my first post here.
    I'm 25 years old right now, here is a little background info.
    Got into cooking at 12, always sucked at acedemics and hated school..cooking was the only thing I was half decent at and loved. Parents said to get some sort of four year degree, went to culinary school at 18..got into some hard drugs (amphetamines) and dropped out 6 months prior to bachelor's graduation.

    Next 2 years, got a sugar momma, lived with her, not working ..just doing dope. Got clean at a treatment center who offered me a job as a cook. Been here for 1+ years now. My question is..is my carrier over? I know this is very vague and may seem like a dumb question ..and I know I'm still young n all that but sometimes I ask my self...IDK, just seeking some help.
     
  2. kronin323

    kronin323

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    15 yr Hospitality Professional (retired), current Home Cook
    Congrats on getting cleaned up. Hope you stay that way. If you can and if you avoided getting a criminal record previously, instead of being over your career can be just beginning, if you want it to be and are willing to work for it.
     
  3. capricciosa

    capricciosa

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    Professional Baker, Butcher, Garde Manger
    Our sous chef is a convicted felon. One of the most successful BBQ restaurants in town with 2 locations is owned/operated by a convicted felon. Food Network had a show a while back called Convict Kitchen or something similar. Half of the chefs in the restaurant I work in are on parole. This industry is one of the few industries that will overlook things like that if you're a hard-worker and where lots of people are able to start a new chapter in their life. I would say that's one of the biggest positives about our industry - an industry that is otherwise filled with lots of negatives.
     
  4. pete

    pete Moderator Staff Member

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    Professional Chef
    Luckily you have chosen a career that is very tolerant of people's pasts. Sure there may be a few doors that close for you, but chances are, you will find way more doors still open rather than closed.
     
  5. Ery1thinkstheyrthenextMPW

    Ery1thinkstheyrthenextMPW

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    I actually did catch a state jail felony charge for a pocs charge ( pocession of a controlled substance Under 1 gram), long story short...finally got the charge expunged 4 months ago. Thanks for the kind words man

     
    drirene and kronin323 like this.
  6. Ery1thinkstheyrthenextMPW

    Ery1thinkstheyrthenextMPW

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    Much love for the kind words
     
  7. Ery1thinkstheyrthenextMPW

    Ery1thinkstheyrthenextMPW

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    Thank you so much for the kind words. Deff willing to work hard. I'm at Austin, Texas. Looking for a good kitchen to get into and be a dry sponge ..learning everything I can.
     
  8. iridium12

    iridium12

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    Could not agree more with what has been said - the F&B industry is very tolerant - as long as you show the ambition AND, that you have learned from your past mistakes.

    But as far as past mistakes go - it will make some interviews a bit more tedious, and certain outlets will not hire you - but there are plenty of restaurants / chefs that will overlook that past transgression
     
  9. Emojitsu

    Emojitsu

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    Sous Chef
    Apologies in advance if I say anything offensive, It's not my intention.
    I'm pretty sure Anthony Bourdain had to get cleaned up early in his career, and look how far he got. Some of the best employees I've ever had came from a halfway house, they just kept their head down and worked their asses off.
    I made sure they got raises when it came time for employee reviews, but I won't lie, they were denied promotions because of their histories.
    Don't get discouraged though, I'm sure not every company will do that, so for now, I would advise you to keep your head down and work hard. Show them you're serious and passionate about your career!
    Also, good on you for getting cleaned up, I can't imagine how hard that must have been.
     
  10. Ery1thinkstheyrthenextMPW

    Ery1thinkstheyrthenextMPW

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    Thank you guys for the amazing words, really means a lot. As far as my record is concerned, I got the felony charge expunged about four months ago.
     
    drirene and Emojitsu like this.
  11. cronker

    cronker

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    Everyone has given great advice.
    Congrats on getting clean.
    My only advice to add is this : be very, very sure that you are truly out from under the grip of addiction. Kitchen life has a high rate of drug and alcohol use and addiction. There are, in fact, specialist hospitality drug and alcohol counsellors, due to the high rate of addiction and the factors inherent in our industry.

    Think about this - whilst everyone else is out having a nice meal and a few wines, you are working. When you finish work, all of those people are either at home or looking to finish up the night. So you are left with your workmates and the hardcore revellers to spend your leisure time with. Many of the nicer bars are closed, leaving only the questionable ones for you to frequent. And your day off is probably a Monday, when there’s no nightlife either. It’s really easy to fall into the trap of hanging with your workmates and creating your own fun, which often includes poor decisions, or “Living the rockstar lifestyle”.

    Just a thought.
    I’ve watched it happen.