I started in the business at the tender age of 13, went in the military at 17, did it there for 20 years, got out and stayed in the business until 2000. Left it because I had been a Food & Beverage Director/Exec Chef in a hotel for $36k annually for 25 months and had worked "EVERY DAY" of those 25 months. Literally, not one day off in two years when along comes a 32 year old GM that got mad because while I was on my first 4 days off in the past 2 years he needs to order something and doesn't know how. Long story short, he learned real quick that you don't curse at someone's wife over the phone or not only do you lose your F&B Director/Exec Chef, it's detrimental to your health!!!
Went to electronic retail as a security manager for 5 years and now I'm back to being an Exec Chef.
If you get it in your blood you're screwed, because it's the greatest rush you can have short of jumping out of perfectly good aircraft, wic the Air Force don't posses by the way.
Good luck my friend, Bon Chance. I never attended a culinary school except for a class here and a class there, but if I did it would be CIA or FCI. I learned at the schools of hard knocks and I make a pretty darn good salary but I still worked the past 16 days straight at 10 hours+ per day. BUT I'M OFF TOMORROW!!!!!!!
