[phoebe]

Dear Brad,

I'm so sorry to hear that you've been going through so much. But it's heartening to read all these wonderful suggestions. You've inspired a lot of support (not surprising). Anyway, as a non-pro, all I can do is add my good wishes for your next adventure.
But as a teacher, I can smell a natural a mile away and I'm thinking you'd be great. I sense you have the patience and the humor along with the expertise and artistry to make a fanstastic teacher in a cooking or trade school (where you'd get to work in a kitchen environment, at least). And as a teacher you'd get benefits!!! (something I don't think a lot of chefs get). And, as others have said earlier, the hours are better in terms of family. Please don't cringe, folks, but I get the impression that going to cooking school has replaced getting a real estate license for people who've discovered they don't like the careers they're in. So there have got to be more and more schools opening up.
In addition, you seem interested in (and clearly have read a lot about) food history and culture. Why not pitch this as an extra skill? If you need any help making a sample syllabus (or editing that book you should write ) just let me know.

All the best,

[momoreg]

Brad, I have to agree. You are so inspired and inspirING when you cook in the kitchen. From what I know about you, what you need is total creative freedom, in a structured serious work environment, with reasonable compensation, so you won't have to worry about providing for your family.

That rules out sales-- It's not creative enough for the artistic side of you.

Teaching would be nice, but would it take care of your family? Probably not, with the local choices that you have. And how can you hold your breath for those jobs with the Fall semester coming up??

Private cheffing is nice, but you'd have to pay your own health insurance. And no paid sick or vacation days. But that might be a stimulating 2nd job.

Same is true for catering.

Business owner takes capital, and ability to take risk.

Cookbook author (or some other food related book)--Now THERE is something I can see! While it does take capital, and there IS substantial risk, you can certainly start working on it while you're recovering, and you can probably make a serious dent in the difficult beginning stages. I believe you'd be extremely successful-- and something tells me that Foodnfoto can give you some advice on that front.

And of course there are dozens of corporate sites, much like the one you just came from. Connecticut and Westchester are teeming with places like that. Only you would know whether that could still be challenging, after 15 years in that kind of environment. Sometimes, a simple change in surrounding, with new colleagues, is all it takes to re-awaken your enthusiasm. Other times, you need a complete rehaul of your career and a direction change.

Perhaps you can work on the book, while doing some catering and personal/private chef work. And maybe you can also mix in some short-term cooking classes. You'd get a lot of variety, you'd be able to work a schedule that suits your life, and you might find something that you really love!

Call me if you need help.

[Peachcreek]

If you have it in you, open your own business. Ownership isn't for everyone, but I would'nt trade all of my problems for anyone elses' in a million years. And I have medical ins, and every other "bene" and a few "benes" most people don't have. BTW- an ugly little secret- we started with $8000., a lot of luck and an EXCELLENT line of BS.......its' a good story, I'll tell it some time.

[eds77k5]

with your training and talent why not open a little bistro somewhere and have classes too, the best of both worlds, a small place wouldnt be too much to handle and the overhead would be ok, might not make ya a millionaire, but you could get by

[panini]

WELL, you know me, I usually disagree with everyone. First off, there are never any down sides.All this was meant to be.
Everyone seems to rule out sales. NOT ME! Now this is just a suggestion .Find yourself a distributor that handles a very good line of foods and ingredients. Most all good importers and distributors have technical chefs on board. There might be some travel involved with shows, but the jist of your job will be to take their products and develope recipes using the products. These are then used to upsell to chefs.It's R&D but on a (not so stressful enviornment).
I meet with sales people all the time who know nothing about the products they are selling. Most of my gourmet vendors will provide tech. support. Oh Wait!! You might have to go to Europe to see where the product is manufactured, shoot! Oh crap, that item comes from China or Japan and you might have to go there. Maybe it's not a good idea. I know you would not like to travel the world. I have a chef buddy that I envy. He does this for a candy company that makes garnishes for ice creams and baked goods. He just took his family to England this summer, took a couple of days to push his creative ideas to one of the biggest bakeries there. Moving into a new house with his bonus and his base is 6 figures.
to long. If you decide to do your own thing I can certainly take some funds out of my failing conservative mutuals to invest in someone special.
Jeff

[cape chef]

Dear Phoebe,Momoreg,Peachcreek,eds77k5 and panini.

You have all given me alot to digest.

I am very grateful.

Kimmie, thanks for a bit of humor as well.

I've just read foodnfoto wonderful post about this site. I can't agree more.

There's still a place for holding one's hand or giving them a shoulder to lean on.

This is the place.

[blueyedgourmet]

I hadn't realized you had lost your job either...I , too , Just thought it was your back surgery , you were on leave from your job from ....you could always make it a goal to hit 5,000 posts here , by year's end? hehehe just kidding........I , too, am going to leave the same company(in Telecommunications) , I have been with for 24 yrs.....I have been doing this since High School and have no degree or anything to speak of, except for years N years of Customer Service .........I know what you mean, tho as its in your blood.....I could go and work for a competive company , but I still am not sure if I want to stay in a field that is so unstable (think WorldCom or Nortel)........maybe I will just work in a nice little Card shoppe. Can't get too many customer complaints .......I mean , who do you complain to about the card u received (-:

I wish you all the best and don't settle for second best......you have a lot of talent and knowledge , that will benefit the lucky employer , who hires you .......

[W.DeBord]

I'm sorry to hear that news Cape Chef. I wish I had posted what Jim wrote previously on this thread!! As a overly creative person I understand that inner drive and the need to express yourself thru your work.

The best advice/thoughts I have come from my similar mid-life experince I'm still going thru. TAKE YOUR TIME AND BREATHE! Try to loose the un-ease of the situation and look at this as a chance to redirrect your life. I'm at the 1 year mark off of being a "pastry chef" and even though this has been a emotionally hard year I wouldn't trade the experience at all. I still don't know where I'm going to land but I except the journey as an adventure and believe it was more then meant to be, it needed to be.

I say don't rush into another "career", follow experinces that enhance your soul and you'll land where you were meant to be.

[marmalady]

Dear Brad - Oh, those mid-life crises!!! But that's exactly what inspired me to get off my duff, quit doing my boring transcription job, and get into the food biz! The old adage, 'do what you love' is so true, and everything else will fall into place!

Now - my personal preference - even tho you said you can't make a move right now - is for you and family to relocate to Charleston, SC, and you and I can open a little 'gourmet to go' place together!!!! Day hours, get involved with the local produce people and use local ingredients, pick and choose the catering end, and close up shop by 6 or 7 at night! Hmmmmmmm?!!!!


About writing a book - I do think you'd be fabulous at it, and you have so much to share - it'd be selfish of the rest of us here if we wanted to keep you all to ourselves! However, the down side of writing a food book is 1) there really is no money in it; the royalties are miniscule, even for the bestsellers; 2) there is such a dearth of food books on the market, you really have to have a 'gimmick' to catch the eye of an agent and/or publisher; 3) it costs a ton of $$ to put together recipes, because of the endless testing that needs to be done to be sure all recipes are accurate.

Everyone I've ever talked with who has done a cookbook, has just rolled their eyes and moaned! That having been said, I DO think you have an awful lot to share with the food world, and your perspective on history, food pairing, creativity -on and on! - would certainly make for great reading! Having helped hubbie edit his own published book (not on food, on the martial arts), and worked with a local chef in the beginning stages of his book (which was stymied by a jealous wife - a whole other story!), I would be honored to help you out, if you decide to pursue it.

I know that whatever you choose to do, you'll be great at it! And if you DO teach somewhere be sure to let me know, because I'd be on the doorstep waiting for admission!!!

All my best, Jackie

[cape chef]

Blueyedgourmet,Wendy and marmalady,

Thank you for your suggestions and encouragment, I appreciate it a great deal. Todays another day and we'll see what comes from it.

Girls are back to school so maybe a little peace and quite will help me focus

Just spent about 45 minutes on IACP.com, I thought it was a great site with good imformation and as soon as I can I will join.

I have printed out this thread and began highlighting different opinions and views. This is more helpful to me then you might imagine.

Thanks and peace
Brad

[shroomgirl]

B & B is what you've wanted.....
I can see you cooking in a Long Island winery. Developing dinners.

Gotta DR's appt and need to run but I'm thinking of you. Good luck.
J

[Kimmie]

Kimmie, thanks for a bit of humor as well.

It's my pleasure, Sir. Just thought you could use it! (the humor that is...)

But seriously, I can imagine you teaching. Whatever you decide, don't steer too far from the kitchen...

[fodigger]

Well, CC if all goes well I will place that call in 10 yrs. until then you've received alot of good advice the most important being take your time. I truely do agree w/ Panini though, give some good thoughts to sales. Although I worked for a large dist. we were stuck on quality and training. My success was directly because of my chef background that would allow me to develope recipes complete w/ costings. I made a weekly newsletter complete w/ reminders of specialty produce items coming available special pricing of cener of the plate items and recipes. I wouldn't ever push things I didn't believe in because my integrity is worth more than the couple of bucks I would have made on a sale. By the end of my career w/them I was making close to 6 figures working 40 hrs per week. Just a thought.

Maybe you should take the J & W thing I mean how long is the commute everything on the east coast is so close. Of course I like to drive and a 2 hr drive would be nothing to me. Books on tape are a great thing.

On the other side of the coin when I started my own thing my original investment was only 35,000. My investment has grown 200 fold at least on paper anyway. But getting it to that point caused alot of sleepless nights, headaches and bad moods caused by a county in no hurry to do a thing that might help.
I work more hrs now because I choose to. I need to know that every banquet receives our best. I own part of a golf course yet don't have the time to golf more than 4 times a yr. So whats that all about. Mainly its about balance. Hard to find and sometimes hard to keep. But we all keep working towards it. Listen to your innerself you'll know what is best for you if you pay attention.

So in closing my brother, take care, take time and get well. God has a plan for everyone. Just ask He'll tell you Mike

[panini]

where is my Italian calculator? 35,000. X 200= shoot, what the **** is that? 7 billion?trillion? fodigger, you make a lot of sence. I understand the part about working harder doing your own thing, it's weird but in 10 yrs. I haven't really felt that I had to go in.
Brad,
My post about sales was more of a thought. I just envisioned you in a kitchen creating and experimenting with old and new products. Finding new ways to do old things etc.
If you and Marm do the business thing you will need a bakery attached. Sorry Momo but this will pass for a verbal contract even though your closer.

[cape chef]

Originally posted by fodigger


So in closing my brother, take care, take time and get well. God has a plan for everyone. Just ask He'll tell you Mike

Words like that alone are what inspires people.
Thank you mike.

panini,

I would love to open shop with you,but i've tasted momoregs stuff and she is incredible (that didn't sound right did it )

Well you know what I mean.

Found some good new hostpitality sites today and have my resume floating around (all over the place)

Again
Thanks