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Is it all over?

3K views 10 replies 7 participants last post by  cronker 
#1 ·
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.
 
#3 ·
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.
 
#8 ·
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 ·
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.
 
#11 ·
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.
 
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