A CHEFS "USE BY DATE"

Hi gang! thought i would pose a curly one. When a chef gets too old to work in a kitchen , where do they go ? how do they get there? and at what age do they think they have reached their "use by date" .

[shroomgirl]

LOL
Think about this one all the way along guys....start writing, teaching,consulting, doing things that don't involve physically strenuous activities. that way when you want to leave the BIG kitchen there will be a place already for you. As a single Mom, my learning curve was very short on this one.

Myself, I think I will soak in some brine so I can preserve my body for science.

[cookM]

I'm starting web design school. I just turned 38. My body is starting to break down. My feet, my shoulder, my knee, my wrist...I went and got a massage a couple months ago, and the woman asked me if I stood a lot!!
By the way Cook Joe, what is your recipe for your brine??

[This message has been edited by cookM (edited October 05, 2000).]

[UniChef]

I just don't want to end up like some guys I've worked with that die on the hot line right on the rubber floor mats- or on the way home behind the wheel of their car after a long day.

I want to die on the deck of my boat in the Caribbean somewhere.

[Nick.Shu]

im not really sure, but one that i worked with who was getting close to his met up with a rich girlfriend and disappeared for 9 weeks.

My modus operandi is to pick up as much experience and qualifications, that i will reach a point were i will actually transcend cooking.

Hehe, you have witnessed the start of a new religion.

[shroomgirl]

I feel pickled, oh man the season has started and I didn't realize it....swept up in visitors and lush wines....now to learn about liver transplants at mini med school and carrying a gallon of water around to rehydrate. This is preservation at it's best/worst.