The Aging Chef

[ChefRon]

I had a bad day. Its getting harder to keep pace with my 20 year-old cooks. Lately it seems that every year my coworkers get younger. I used to flirt with waitresses, now I'm paternal with them. I used to bite my pasta to test for al dente. Now I have no teeth. I used to prance from station to station as a gazelle, now I limp. What happens to chefs over 50 I wonder? Do we dry up and blow away? My chef coats are new, but they don't feel as white as they used to.

I worked oh-so hard in youth to learn and to master my trade. Now I question how long I will be able to ride the never-ending waves of tickets and thrive in 150 degree heat. What dark comedy is this that because of age I have become so much wiser, so gentle with my employees, but at the same time unable to keep physical pace? The trade-off hardly seems fair. What happens to chefs over 50 I wonder?

[Pete]

Ron, I studied under a number of older chefs. Most were french but a few were American. Most of them have gotten out of the high-volume trade and run smaller, finer dining restaurants. Another option is to go into teaching. When I was in school a number of my instructors had gotten tried of the fast pace of the business and wanted to do something a little less stressful. The other option I can think of is to start writing. The world is in need of some good food critics who have real food experiences.

[This message has been edited by Pete (edited July 06, 1999).]

[youla]

Dear Chef Ron, you sound very down in the dumps and I think you need a holiday...I am 40 and watch as all these talented young things come in and work beside me and I am supposed to show them something new.....just learn off them, forget about the flirting and the al dente pasta and come down to australia and go back with lots of new ideas and a new vigour to show what you've seen down under....cheer up !!!

[This message has been edited by youla (edited July 15, 1999).]

ChefRon........ im now 31 and can already feel the stresses and strains from long hard hours in the deep dungeons they call commercial kitchens.... i'd hate to see what ill be like in another 20 years... my father retired from cooking at 50, his reason "burnt out"..... I think at that age i would be seriously looking to get out of the kitchen... into a more placid role... food critic..... teacher.... consultant chef....

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C=:-)
Dave

I feel it is great that we all can talk about Culinary like this. Anyway, I am an 18 and have been working in the field since I as was 14.Started as a dishwasher, moving to floater and grill. Currently I am the lead saute cook at the Albany Country club. To me there is nothing more interesting and fun then cooking. I cant even tell you what it is. I love to go home and look at books and get ideas for specials. Some I copy but most I turn teh recipes around to my liking. I am in touch with all of the capital region chefs and have been getting my name around the city. I live, breath and dream Culnary. My brothers who are also in this field and guys at work have told me to settle down because I will burn out to quick. i love work and the stress the field brings. Many nights I sign out and work around the clock to produce new culinary dishes. I have no other hobbies and when I have a day off I don't know what to do with myself. I am hoping this last few weeks will go fast because Sept.14, I go to the CIA. Is there something wrong with me and is it true what people say. They say I am much to into it and should find other hobbies. I have even applied at other restaurants to work for free on my days off. Please post your thoughts on this issue.

future CMC... duh, you're 18. It's a great feeling to find what you want to do and what you love at such a ripe young age...I can say I hope you live and love your passion and make some serious tracks in the field. But when you get older and have been doing it for many years: running the kitchen, being a babysitter, a creator, a manager, a bean counter, and then getting married and having children... which is like taking on two new jobs.... you may get the sense of "burn out".

there's nothing wrong with passion. It's a fabulous feeling. Just pace yourself!

[Pete]

future MCM I love your passion!! I wish all my cooks could be like you. I would exchange experience for passion anytime. I have many cooks with loads of experience but they are only motivated by the money. Its hard to get them to be passionate about the food they are serving. But pace yourself. Dont burn yourself out by the time you are 30. And yes it does happen, usually to people such as yourself. Dont turn 30 and discover that all you have in life is your career. Life is so much more than that. It is family, friends, hobbies, vacations, etc. This career takes up so much of our time that it is important to do things away from the kitchen once in a while. Your life must have a balance or you will end up bitter and resentful of this job someday. Best of luck with your career. It is people like you, with your passion, that rise to the top and go far, but remember food is only one aspect of your life.

Dear Ron,
To I have the Answer for You, read the Story below and see waht you think?

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Business is doing good, and we are only doing it very part-time, since both my wife and I are still in Full-Time demanding Jobs as well as having two children.
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Thanks Geoff without whom we would not be where we are, we would not have the dream, that will come true soon - Herbalife - here we come!!!!.

Best regards and happy cooking

Christian Heidenreich
Executive Chef
Sheraton Mirage Port Douglas


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