ever feel burnout?

[pollyg]

I'm about to make changes to my usual (and long running) chefs routine of long hours and no time for any other life b/c after 12 years it's just gotten to me and i'm feeling a little resentful of what i'm missing out on . Still have to stay in the food industry b/c it's what i really love.
Do any of you feel like this?
Have any of you made happy transitions to more sociable food jobs?

[Pete]

I think that many chefs are starting to feel the same way as you do. I have been interviewing for jobs for the past few weeks and one thing that I have heard from both chefs and owners is that they now want their people to work 50-55 hours a week for the most part (there will always be those weeks though where you work 70+). These people have finally come to the conclusion that a chef with a happy balanced life is more productive. I am a firm believer in the 10 hour day, 5 day work week. It allows me time to spend with my family. But I am also the first one to offer to work that sixth day if necessary or to work 80+ hours during the holidays or on weeks where we are booked with lots of parties.

[Chef David Simpson]

Sometimes, but I'm a better person for it. I still have alot of years ahead of me.
Welcome to cheftalk.com pollyg!

Yes, I have had days when I feel burnt, and not just my skin. I can totally feel for you. But I've also had days that FLEW by because I was so "in the zone" and loving what I do.

I'm sure that there are many creative things, exciting things, in this vast field that you can do without killing yourself.
Are you leaving to work for yourself? Or did you find one of those magical low-stress positions?

What lead to your decision? any spesific incident?
CS

[Nick.Shu]

well, this year (or should i say a within one and a half months) providence has played a little hardcore up and down game with me.

Tafe college called me and cancelled until the semester the last prac and theory subjects to finish the course

Gotten over a little personal problem that has dogged me for about 10 years.

Same day, a good friend of mine died suddenly.

Day after, got approved for a home loan

day after that a close family friend died

that was about a week ago.

This weekend, the house of our desires goes to auction and i have to work.

On top of that, the 2nd chef has been on 8 weeks leave.

Consumer confidence is plummetting along with available manhours for the casuals in the kitchen.

Costs need to be cut.

The owner seems to be under the impression that by just buying/owning a cafe/restaurant qualifies you as the best chef that has ever the light of day and that the technical education system is a crock and its output the same.

One casual knows quite a bit about chinese food and by virtue is also the best chef that has ever lived and the other casual is a 286 computer that wont start without a boot up the arse disk.

But atleast the clientele seem to like my food and at the end of the day, that is what matters.

i know what im doing. (what a whinger huh)

Nick.Shu, may providence be entirely on your side from now on.

I returned to cooking last Summer, already burned out from another profession, so I was expecting the worst. Hasn't been that bad. I might get stressed out now during the rush to get the food out on time. But, as soon as that last plate is served, I can relax somewhat. There are still weekends, extra hours, holidays and other unexpected problems that I have to deal with. but it's nothing like my former life. I hope the honymoon lasts!

[Nick.Shu]

ehh, ive been in the industry for about 6 - 8 years, sometimes things that try your patience occur - i think that at this stage, i have a very good idea as to what a off year is.

As things tend to act in a cyclical way, i feel that down is down, and that up is up.

Not burnt out, but not exactly bursting with enthusiasm.

[W.DeBord]

I spent my first ten years in this business working with my Mother. We co-owned a successful? (gourmet) catering company. I was sucked into the family business from art school and always resented them not supporting my goals. I worked so much I had no other life or friends. We became so stressed out (making EVERYTHING) from scratch, never saying NO to a customers request while we screamed all day at each other out of frustrations. Eventually the bubble burst big time and I walked out, nothing was worth that amount of sacrafice, it felt like torture everyday!!!

Anyway I was a newly wed and wanted to experience freinds and family for once.I spent 10 years pursuing my dreams (worked as a fine artist). Until I realized what I thought was my chosen career wasen't what I longed for after all. Mom was right all along!

Then I came back to this business 3 years ago and I think it was a great move. I have a whole different out look and a completely different job. I'm now a pastry chef and I feel that's the best position in any kitchen. It's the best hours, most creative, least stressful, most independent, plus I make better money then everyone but the head chef.

So the time away was what I needed in my life to sort things out. I now look at the kitchen MUCH differently! The same might be true for you! It doesn't mean you can't ever come back.

[Pastachef]

Hello PollyG, I cook for a sorority house and work a regular forty hour week. I don't suppose it pays nearly as well as what you do, but I'm surely pleased with my paycheck. I've met many cooks at the University who have come there straight from cooking school, and others who haved worked in hotels, restraunts, etc. They all talk of the long hours and prefer the sororities and fraternities because of the long hours they would have to work otherwise. There are other rewards at these jobs, such as Spring break - paid, a month off for Christmas - paid, and the kids make you feel like the best cook in the world. It's wearying work too, but there are so many rewards aside from the paycheck. Just sending a thought your way. Hope you can get some rest somehow

[CWK]

Hey PollyG,
I felt the same way.I took off for about two years and tried to live a normal life.I just can't seem to get used to it so once again I'm back to banging out long days lots of food and dealing with the same old thing.I decided to at least join the Ymca so I can try to work on stress an keep my head clear.
I guess to work in the same industry doing anything but beating yourself up on a line 7 days a week would at least be some sort of a change hopefully for the better but I think
you'll get the "Itch" after a while.I hope you do well.Take Care,Bill

[CampChef]

Burnt out in a big way a few years ago! After 15+ years in the biz, with the last couple running my own place with the partner from ****, I fell into a really cool spotabout 3 1/2 years ago. I'm the Director of Dining Services and Exec Chef at a CAMP! Who would've thunk it. I still work ungodly hours during the spring through fall months, but winter is slower and I'm in the middle of 400 acres of forest and lakes. The best part is that this is like a continual catering job, and everyone comes to my place. Sure the pay isn't fantastic, but the benefits are indescribable. My kids get to have a 300 acre back yard. There are openings for Camp Chefs and FSD's all over the US and the world. In fact, there is a serious shortage of qualified folks in MI right now. I know of at least three camps looking for good food folks! Anyone interested? Let me know!