Leaving the industry, pursing a new passion!

Discussion in 'Professional Chefs' started by kiboboki, Jan 31, 2012.

  1. kiboboki


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    Professional Chef
    I just went back into the industry, and after 3 days want out
    I don't even know why. I was really excited about the job at first, and then nothing.

    When cooking was a challenge, it was fun. Now it just became another boring job.  I lost my passion for this profession and am considering doing something else.
    There is also the factor of, on my break from the industry, I worked for my self on my time off, and had no one over my head. That was something I enjoyed. Being a personal chef is what I did. My menu, my time, my schedule, etc  .Another thing is when you leave the industry. You get spoiled by having weekends, seeing your friends and family, holidays, etc.
    The whole irony comes when this lady, whom I told that I want to do something else, told me that if I do anything else, it would be a waste of talent. 

    I am now considering going into some sort of farming, picking wild herbs, herbal tea,  and edible plants. Don't ask, I still have no clue, but the idea kind of grew on me a bit.
    Or just another career. Something, new and unexplored.  Like, uhhhhhhhhhh, how about opening up a farmers market, selling organic and local.  I know a bit about farming, every single fruit and vegetable,protein, etc...... and could tell people how to cook it in the best way. Give them my phone number if they need advice....you know?

    I know for a fact, that every chef that has left the industry, from time to time considers going back,  as the great Marco Pierre White put it, "like a boxer that has put his gloves away, still dreams of entering the ring one more time" . 

    Life will unravel in its best way, I hope, for everybody and my self. And if I leave this industry, I will miss it, but not because of the industry, cooking, food, adrenalin blah blah.

    But for I will miss the people, that I have met along the way. 

  2. pirate-chef


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    Professional Chef
    I can understand how you feel, over the past 3 years I have done quite a bit of private chef work and some small projects where im the head. It has been the hardest thing to fall back into the line and being under someone else. I know my mindset has been really similar to what your describing a lot. I wish you the best.