[chrose]

Karen and Andrew thank you for spending some time with us and, as well your in depth answers. Let me add too congratulations on your James Beard award and all your successes. My question concerns your thoughts on life after professional cooking as well as those who may be on the fringes of career moves. Personally I had to retire from the professional kitchen and due to lifes circumstances I have been out of the food service loop for 6 years now. My main connection is Cheftalk. Things move and change rapidly these days. Being that you're thick in the middle of the food world what do you see as potential career moves these days for those of us that are not in major metropolitan areas and, or a little rusty?
I will admit to not being familiar with your books, but I am about to be!
Again, thanks for your time.

[Andrew Dornenburg]

Thanks for your post. What lines of work are open to former restaurant chefs? Think about all the places people need to be fed outside of a restaurant dining room, and you'll find opportunities to put your skills to work: hotels, private clubs, corporate dining rooms, etc. Don't overlook teaching, catering, and/or working as a personal chef.

Have you explored ways of combining your dual loves of cooking and hockey -- whether catering for hockey banquets, or teachng team-building to hockey players through cooking together? (A New York Times article this week reported that cooking classes are all the rage for corporate team-building.)

Your love of food would also give you a leg up should you wish to pursue a career as a sommelier. As Eric Asimov reported in The New York Times in his November 22, 2006, article, "Help Wanted: Must Love Wine, Compassion a Plus," the demand for professional sommeliers is greater than ever before.

Best of luck in all your future pursuits,
Andrew Dornenburg & Karen Page
Co-Authors, BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT, THE NEW AMERICAN CHEF and WHAT TO DRINK WITH WHAT YOU EAT
becomingachef.com