Okay here we go. My opinion only. Before I became a Chef I was in the engineering field. I did not want to end up like my father who was also in Engineering but did not enjoy it and always wanted to be a lawyer. I decided if I was going to be happy, I needed to do something I loved which was cooking. I did it, I was happy, my health and finances went down the toilet and I'm back in Engineering and I hate it, but I can't be in a kitchen anymore (not a pro one anyway, my health won't allow it) So I see things from many sides now. My opinion is you are in a position that when you work hard you will get paid well for it. You may end up putting the same hours in that we do, but the pay and bennies will be so much better! Will you be happier, ehhh....perhaps not. But I will tell you that if managed properly money "can" buy you the freedom to exlore and do what you like. With a Law degree you can still be closely involved with food in many ways. Be on boards of corporations, start your own business **** write a book and be a judge on the Iron Chef!
At the very least, you're still young, become a lawyer work for a few years, pay off school, invest a little, and take come cooking courses. You don't have to become a Chef to get tremendous satisfaction and happiness from cooking. Look at Jacque Torres dentist. He has a successful practice, took courses from the FCI and worked in Jacques kitchen for fun.
There are lots of ways to enjoy but you have a chance to create a firm foundation for the rest of your life. I say stick with Law for now, food can come later. (Then we'll talk!) |