[iconoclast]

This thread is geared towards ppl currently in the culinary industry who are either chefs or sous-chefs. I am twenty-eight years old. I have been cooking recreationally for over fifteen years. While occassionally catering parties (privately) on the weekends. Typically small gatherings of eight to twelve people. I do not have any formal education (food wise), along with any experience in a professional kitchen. I am not even in a related field. My background is in finance, I have been a trader for some time and I am looking to make the jump from one career to the other. My concerns or issues with this are the decrease in pay, the timeline for success, and of course ways to shorten the learning curve from private kitchen into a professional one. Obviously, asking the timeline is like asking someone for lotto numbers or the next winner in the market. I understand it is all individual specific. I am just curious if there is an average or what you may have noticed from being in the kitchen.

Secondly; schooling. How many chefs here truly feel conventional practical education is a must? How many who have attended school would do it again? Would anyone here say to skip it and just learn through immersion in a kitchen? I have contacted FCI, CIA, CB, ICE, the usual suspects and am currently waiting for literature in the mail.

In conclusion; I would just like to know from those who have made a career change this late in the game, how difficult it was... more importantly how long it took to acclimate to the new environment.

In any event, I appreciate the time spent reading this and look forward to any and all help.