Need help! Your imagination is needed!

Discussion in 'Professional Chefs' started by the01chef, Dec 26, 2011.

  1. the01chef

    the01chef

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    I have been in the food industry for, well, since 1987 I took my first job. I reached a point where I wasn't going further without a resume and attended Johnson and Wales after which I took management positions from there on. It's what I live and breath even to this day always striving to be better, and think of myself as a student at all times. I have literally broken my back for the trade. Well, a month ago someone failed to clean their liquid mess and I took a hard fall in it. I have had 3 previous surguries none of which were work comp, until this one. Neuroseurgeon says no surgery will help just some steroids(useless after short time) to cope with pain and stimulator. I was told my kitchen days are over. Work comp will pay to reeducate this 37 yr. Old broken body to learn a new career path, but what? My first inclination was food sales but the driving is worse than cooking so what do I do? I could really use some realistic suggestions as to what to do. Any thoughts? And thank you brothers and sisters ahead of time for taking yours to help my fallen broken ass find a light at the end of this tunnel!
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  2. chefedb

    chefedb

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    Doon't know the level of your expertise ,but have you considered teaching culinary arts?
     
  3. the01chef

    the01chef

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    The thought crossed my mind while posting this last night. It is a great suggestion. I have plenty of knowledge/practical skills to share at least fundamentals, stocks and sauces, regional courses or something of the like. Great time to go get certified thru acf. Thank you!

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  4. pete

    pete Moderator Staff Member

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    An avenue that many chefs don't look at is institutional foodservice.  I made the jump from fine dining to jail food about 3 years ago.  Sure the ego boost of serving killer food isn't there but I also feel that, by working with inmates, who do the actual cooking, I am making more of difference in the world than I ever made in fine dining.  Plus I rarely work nights or weekends.  A long week for me is 50-60 hours (average about 40).  I do spend a good amount of time tied to my desk, but I still get out and work with my supervisors, working with the inmates.  There are lots of good things happening in college foodservice and in some K-12 programs also as the local, farm to table movement is slowly reaching into these programs also.  Something to consider.
     
  5. chefhow

    chefhow

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    Food Science and Product Development