How Long?

I was reading the posts in the beginners forum and saw the man named Alan who has been in the rest. supply industry for forty years. That reminded me a guy a friend of mine worked with at a private club in NYC. He had been their Garde Manger for 50 (yes 50) years. He was close to 70 and still banged out the food. People do not stay at jobs that long anymore, it is not a part of society to. We are a lot more transient than we were 50 years ago and jobs are easier to come by. My question is: Do you know of anyone who has worked for a very long time at the same place? and What is the longest time you spent at a job? I have been here for 6.5 years and it still seems fresh and interesting.

[Chef David Simpson]

I know my Grandfather has been a chef for 43 years. He still gives me advice every time I call him. I seem to like going to different places,seeing different styles of food. But, no matter where I go, I always end up at the top.

Coming from the financial sector myself I can assure you that this is a general trend that you will find in all industries. What it really comes down to is the fact that after the war (II) we started seeing growth in population (especially due to immigration), therefore growth in spending, and therefore in business in general. We no longer had to 'settle' for a position. It became a sort of economic law that if you tried hard enough, there would be room for you in a better place, and that your replacement would feel the same about your job, etc etc.. Everything stems from economic growth. Never in the history of mankind have we experienced the kind of growth that has occured in the last 50 years. As a result, we all strive for better jobs, to the point where we are seen as stagnating if we don't. It's a shame really.... It's a curse to get comfortable!

I have found this to be a generational thing. Younger cooks seem to be eager to learn as much as possible, so they usually only spend two years at one place. Once they find a "home" they tend to stick around. When they find "their kitchen" they eventually become the chef and stay there indefinitely.

There does seem to be more options for talented, open-minded, professional cooks/chefs. And there are some people who find a comfort zone and enjoy the job and people, so they stay where they are. Maybe they know the grass is Not greener on the other side! Some learn quicker than others! Hope I helped a little!