Mid life "Career" crisis. - Page 3

momoreg · #31 08-29-2002, 05:49 PM

Brad, you are very funny, even in a crisis!

Greg · #32 08-30-2002, 01:28 AM

I would also like to thank everybody for their input; it's been useful to me, as well. Cape Chef and I were both laid off at about the same time for the same reasons. I think this is one bonding experience that both of us could have done without!

Cape, send me the addresses for those new sites, when you get the chance, please.

Athenaeus · #33 08-30-2002, 01:48 AM

What's wrong with kitchens in the States?
Can't they tolerate good looking men??

(Sorry but I couldn't resist...)

cape chef · #34 08-30-2002, 07:46 AM

Greg,

Check your email.

I sent the links.
Good luck brother.

Mezzaluna · #35 08-30-2002, 10:40 AM

Brad, you've already heard my advice. But my hope is someone will quickly see how lucky they are that you're available and SNAP YOU UP. Keep that demo tape in mind.

A book may not be the way to go. I've tried getting published myself, and it's a real pain. And that's without putting out for groceries to test recipes. I offer my writing/editing skills if it comes to that, and I don't charge for friends!

Opening your own place would be Nirvana for your customers, but you'd defeat your goal of having time for your family, as I'm sure you realize. People who put in 90-100 hour weeks don't often have fulfilling family relationships, from what I know about the restaurant biz.

Mezz

cape chef · #36 08-30-2002, 10:51 AM

Ann,

Your way to kind.

I feel very confident that if I ever come to writting a book I will have excellent editers.

A # of CT members have graciously offered there assitence and I find that wonderful and very thoughtful.

I have a couple of tapes that I did for TV a few years back.

It was on a Conn station and I had a blast. I even had a pony tail in one

I have gotton some fantastic PMs from members with excellent ideas.

Very grateful for that.

BTW Mezz, I just got your card!!!
Happy new year to you and yours to.

Remember peace.

Leo R. · #37 08-30-2002, 07:29 PM

Brad and Greg,if some jerk can`t see that you both have so much to offer,that`s their problem.The world will always need skilled people like you.My best wishes to you gentlemen,Leo.
BTW,Brad,i hope your back is getting better.

W.DeBord · #38 08-31-2002, 07:00 AM

Please forgive me if this is a offensive question. But I was thinking there might be a "lesson" here for all of us, at least food for thought. My question (since you both write you were given the same reasons) is : What did they tell you their reasoning was and do you believe it?

Pesonally sometimes I wonder if there isn't an underlaying salary cap they don't want to exceed and they turn around and hire young replacements...with the also rediculous thought that their hiring a fresh new perspective. I think all of this perpetuates the cyle of "young people" in the kitchen. It holds down this field from progessing thru the leadership of the wise and seasoned.

Just a thought....

W.DeBord · #39 08-31-2002, 11:08 AM

HELP! Could someone please erase my last post? I just woke up and realized how inappropriate it is! I'm terribly sorry!

momoreg · #40 08-31-2002, 12:04 PM

I can't erase posts in this forum, but you can certainly edit them yourself. I don't see what's inappropriate about it, though.

momoreg · #41 08-31-2002, 12:06 PM

PS, CC- I heard from an inside source, that a big-name wine store (whose name you know) is hiring sales people. Just thought I'd throw that your way. It's a bit of a commute for you, but there can be some fun travel incentives, etc.

Greg · #42 08-31-2002, 04:21 PM

Nothing offensive there, at all, Wendy.

Here's how it worked for me. The parent company hired a corporate F&B director to oversee the foodservice operations of the 2 golf courses currently open and the 3rd one opening soon. This year was slow at the beginning of the golf season due to the weather and the economy. Labor went through the roof, as the chef had just put the banquet chef on salary 2 months before. New guy decided a salaried position needed to be cut in the kitchen and asked the chef which position he could most live without. Going into a the golf season with many banquets booked, it was a no-brainer; cut the sous chef position.

The thing that rankled me was that they could have let the banquet chef go and have me take over his job. I'd been with the company longer and have more experience and knowledge than the banquet chef. So, in a way, your guess was correct in my circumstance. Although they did not hire a replacenment for me, the person kept on was younger, less experienced and paid less than I was.

chefboy2160 · #43 08-31-2002, 04:27 PM

Hey Brad , just my two cents . 6 years ago when I was 36 I was a restaurant chef for a large hotel and casino here in Reno . My restaurant was the 24 hour coffee shop which averaged 800 to 1400 covers each on days and swing with about 400 to 800 on graveyard shift . I had a 62 year old man working for me as a
line cook on graveyard shift and one night I asked him what the heck was he doing working so hard at his age for ? He told me he used to be the executive chef at another casino but was replaced by a younger and cheaper chef , he said he worked now as a line cook because he needed the money . I looked that old man hard in the eye and told him no offense sir but I do not want to turn out like you . He laughed and told me that there were some really good food jobs out there if I could use my imagination some .
Well right then and there I decided to get out of the restaurant rat race and the long hours . I had always heard about how bad hospital food was so I figured if I could get my foot in the door I could make a difference . My first job was at an acute care hospital as executive chef . Monday through Friday 5 : 30 A.M. to
2 : 00 P.M. What a difference you can make also , they had never seen catering parties done so well , the patient food satisfaction surveys were through the roof , cafeteria sales hit all time highs .
Doctors wanted me to cater private parties for them . All of this by just doing what I had always done . Now for the last 2 years I am the Food Service Manager of a skilled nursing facility and its the easiest job Ive ever had , and the best paying . Monday through Friday day shift ( I set my own hours , about 45 to 50 a week ) , holidays off and man I have a life and still get to play with food . I do at least one party a month which I normally do most of the cooking , and my staff are all trained by me which I really enjoy the teaching aspect of my job , plus I get the satisfaction of really helping people who need it by providing good home cooked food . Youve gotten a lot of good advice here
but remember to use your imagination wherever you land . This is my story so far but I can tell you I am glad I made the move . Whatever you do Brad you shall be great at it so for now maybe enjoy the peace and freedom to just do nothing .
We love ya man , your friend in food , Doug.........................

cape chef · #44 09-01-2002, 11:01 AM

Hey Wendy,

No worries,

I know were you are coming from and i'm sure Greg does as well.

Both of us appreciate you insights.

Momoreg,Hmmm....I think I would spend my income there instead of bringing it home

But i'll call you so we can get together.

Doug,

Thanks for your post, and I hear you loud and clear about the old timer doing the graveyard shift to survive.

BTW Doug,
Your a kind soul!

Suzanne · #45 09-01-2002, 01:05 PM

Doug's comments gave me another idea:

My 91-year-old mother-in-law lives in one of those "Senior Living" complexes with different levels of assistance to and care of the residents. She's always complaining about the meals (and rightfully so; they're not very tasty). How about either working for the corporate parent (like Marriot, Hyatt, or whoever else runs them), or even just (!) cheffing in an independent. That sort of facility is a HUGE growth industry!! And our parents (and the grandparents of you youngsters!

) certainly deserve the great food both Greg and CC can produce!