Advice on career change

I'm 40 years old, and have been a office
supplies salesman for 18 years. I'm ready for
a career change , but scared! Becoming a Chef
seems very appealing, but at my age can I be
successful? What advice can some of you Chefs and students give me? I'm not looking
for a career that requires years of schooling, because I don't have enough time.
The only restaurant experience I have is that I worked as a Pizzaman for 4 years as a youth.

WannaBeChef

Welcome Chefwannabe,

I know where you are at, an can appreciate your desire to change.

I suggest you try and get some part time work as an assistant, be open about your knowledge of the kitchen.

My next comment is not meant to offend or put you off your quest, however I feel it must be said.

Becoming a competent and good Chef or cook is not a short term job, I have been invovled with this industry over the past twenty or so years and I am still learning new ways and gaining new insights. You will not learn to be a Good, competent Chef/cook overnight and it will take commitment from you to reach your goals.

That said, this industry offers rewards that cannot be experienced by those on the outside. To experience the feeling of achievement when a room full of guests are genuinely enjoying your creations, is unforgetable and one I never tire of.

I wish you well in your career change.

BigMal
(smiling from the inside).

[momoreg]

Dear ChefWannaBe,

There are a lot of people who make this kind of career change in their forties and beyond. Most of all, be passionate and focused. The rest will follow.

I agree with bigmal, I started age 16 so so many years ago it depens a lot on you to put up with huors and the presurs of aprentice at our age.But ive you are 100% sure go for it.
Good Luck RM

[Lovesherfood]

hi there chefwannabe!

I thought I was gonna be a teacher until I decided that I actually hated it but loved food instead. At 24 I thought I was to old to change my mind again but thats the beauty of this industry it is not age or experience that counts for everything. I've met some chefs with this award and that and don't really have a talent or have just lost their pasion for cooking. It is different cooking for larger numbers and not in the comfort of your own kitchen but I wouldn't go back to teaching if you paid me tripple. As long as you are passionate about the industry it doesn't matter what age you are. I decided to train for a year and then get experience while working and in my class their was a great age difference, from 17 to 55. Just enjoy.

[KyleW]

Having had similar thoughts, and being of a similar vintage, I know what's running through your mind. While you may not want to go through years of schooling, you will need to go to school. Being in NY you have lots of options. There are great programs that will give you the basic training you need and are flexible in terms of scheduling. Call Linda Simon at The Institute of Culinary Education (formerly Peter Kump's). She was very helpful to me in explaining the schools options and what I could expect after graduation. Her # is 212-847-0700 x-778. I chickened out, I hope you don't

[Linda Smith]

Hi there Chefwaanabe
I agree with Bigmal. Take a part time position for a while and try it on for size before you sink your hard earned savings into a cooking school or programme. You will no doubt get a position at the bottom of the heap, which is good because you will see just how bad/hard/tough it gets. This business is not for everyone. If it is for you, then fly at it and have fun...

Good luck

Linda Smith

[chefboy2160]

Waanabe : You should consider testing the water before you make a committment to this vocation . I would suggest you take on a part time job in a kitchen and see if you really want to put in the time and effort it would require to become a chef .
There is no easy way to learn this biz and it takes a lot of time and learning experiences to reach a level of chef . Also another factor to consider is that the entry level wages are probably not what you are getting now . I am not trying to discourage you but this food biz is one of the most demanding jobs you could ever strive to get into but , the rewards are what keep us coming back for more . If it ever gets into your blood youll be hooked and you will understand what Im saying . Good luck to you and remember to keep cookin .

[Suzanne]

Dear youngster:

Okay, I am on KyleW's team. That is: I was well over 40 when I realized that I wanted nothing more than to feed people for the rest of my life. I went to school (New York Restaurant School, A.O.S. 1996--the first class to get a degree), did an externship at Le Bernardin, and have worked in the industry in various capacities ever since. At your age, you can't really afford -- in time or money -- to stage anywhere for very long in order to learn. Go to the best school you can afford, with instructors who are well-connected to real life positions. Talk to everyone at school, even if you're not in their class. Read even more than you probably do now. ASK QUESTIONS!!!!!! Your job will be to learn all you can; to be able to work quickly and accurately ; and to remember that you will have to put up with a lot of _______ (you get the idea) until you have proven yourself.

But one other thing to remember: there is more to professional cooking than being a Chef . That is, there are lots of other jobs in the foodservice industry that require food knowledge and the skills you have developed over the years in your other work. Do consider that sort of stuff, because -- and here I have to agree with so many of the others -- you just may not have the chance to develop into a real chef. Nothing against you, but the odds are not in your favor. Still, it is possible to have a very, very satisfying career (albeit one that makes you very little money) in food. Best of luck, and keep in touch.

[Anneke]

Being a cook or chef requires a tremendous amount of stamina. I'm a late bloomer too, in my early thirties and as satisfying as it is, I find it exhausting, even working 2-3 times a week. That said, as posted above, there are other ways to work with food and not be a cook. Maybe you get a diploma in catering or food styling. I'm also looking at my options; I do not have 10-15 years to slave away as an underpaid cook before I can become a real chef. I plan to own a business and hire a real chef instead. But I do need to learn the business. My advice, talk to people. Try different types of businesses: big and small, hotels and caterers. Ask yourself some really tough questions: are you truly prepared for the loss in income that you'll no doubt be experiencing? Can you go without benefits? What if you hate it: do you have something to fall back on? I hate to say it, but the older one gets, the harder it is to make a go of this in the traditional sense of the work. I wish I had had my epiphany ten years ago. But you are not by any means limited to cheffing...

[rajeshshetty80]

hi friends...
i am rajesh shetty a 28 year old from india. i was not able to complete my final year of graduation and opted to join my fathers restaurant bussiness in india.After gaining 5 years of experience i decided to study culinary arts to enhance my knowledge. i joined a culinary school in india which offered a joint chef diploma in joint collaboration with a college in canada.i had completed my first semester in india and was suppose to complete the rest in canada But unfortunatly my visa was refused thrice.Now i would like to join a college in New Zealand or U.K . I would be really thankfull to you people,if you help me out in finding the best institute/schools in New Zealand and U.K .

with regards
rajesh shetty

[Mezzaluna]

Hello rajeshshetty80 and welcome to Chef Talk.

You've resurrected a very old post here in the Welcome Forum. If you want a reply to your queries, I suggest you re-post your question in the Culinary Students forum. It'll get much better attention there.

Let me know if you need assistance in posting your new thread.

Good luck in your quest!
Mezzaluna