Hello, everyone. You seem like a friendly crowd. Well, I am contemplating a life change in the direction of becoming a chef. I have never worked in a restaurant of any kind, but I love cooking. I hope someday to open a tea room if everything works out. What I want to know is, for those of you who are in the cooking industry, what do you regret? Should you have done something else? What is the hardest part of your job? Is it worth it? What would you have done differently? Today I am going to start calling up chefs on the phone to randomly ask them if they like their jobs, but I would also appreciate your insight. Thanks!

Welcome Shimmer,
I'm sure you will find that the pro's here can help you make up your mind.

[cape chef]

Hi Shimmer,
welcome to cheftalk.
I have been professionally cooking for 20 years. I absolutely love what I do...and at the same time it can be the most stressful part of my life.I run a pretty big kitchen...25 employees,all with different personalities,agendas,hopes and skill level.
I think for me personalty it's the hours that we work...I am married with two children and I wish I could be home with them every night or weekend.i am very grateful however to be in an industry that I can exercise my creativity and grow as a leader and coach. I don't have any regrets about becoming a "Chef" Understand shimmer just because you love to cook does not mean you will become a "Chef" In my heart I am a cook, I just love to cook! I have worked very hard to move up in the industry...and I navigate my own destiny in life. To be successful in our trade is quite an accomplishment. I have more I could say, But I have a house full of 6-10 year olds. I love your idea of a tea house.very peaceful and welcoming. Good luck
cc

[cape chef]

And also...

Don't forget to taste,taste and taste again.
be sure of your direction and go with your gut.
Grow herbs and vegetables at home,so you can understand on a small scale what the farmers are doing and (always support your local farmers)when you slice a garden grown tomato and pick a leaf of basil and sprinkle with a little kosher salt and fresh turned pepper and take a bit...and you say OMG this is perfect...then you can begin the process of the love for food...It's like Tea...their has to be a million types of Tea, But the purest leaves and the respect for blending will yield you the most flavorful tea. if you want to be a chef,start with dirt under your fingernails
cc

Welcome...and you came to the right place...if I didn't love my day job so much, I'd give it up and go to culinary school.

[Chef David Simpson]

Good morning Shimmer, and welcome to cheftalk.

[shroomgirl]

It will be interesting to read their response.
welcome

[Chef David Simpson]

Well, you know, that's like asking a addict if he/she is sorry they took that first drug. They were never sorry they took it, they just don't how to stop!
I am never sorry I chose this profession. I started at the bottom and worked my way up the latter and never looked down, or up, for that matter. I never foreseen what I would have become, I just did it. All through the weeds and all through the muck I just knew this is what I thought life was all about. I could care less about what people stereotype chefs as arrogant, know it all ***holes. In some part, this is true, but that's another thread.
So,as you can see I am not sorry for anything I have done in my life. I am content who I am. Never regret, never surrender. Cooking doesn't revolve around my life, my life revolve's around cooking.

Sheimmer:

Welcome. Enjoy!

I never realized how much I loved the culinary world, until I left it and did something else for several years. When I returned to the kitchen it was like coming home. Sure, there are some negative things about it, as there are in every profession. It varies with the workplace. If you love it, stick with it and don't let anyone change your mind. I Wonder what the chefs you call will say.

Ciao Shimmer,

I have only one regret, that I did not change careers earlier, then I would not have wasted my dreams chasing after money! Although I grew up around food and restaurants, for a long time I chose to do other things instead of becoming a chef like I wanted to. I finally stopped worrying about the American Dream and started following MY dream (best thing I ever did!!!) One good thing about changing careers at my age is that if you show a little talent in your cooking, chefs are also looking for mature people to run there kitchen so that they can take a little time off. I have worked my way up very quickly to Sous Chef, and at age 38 am just now going to get my AAS degree in Culinary Arts for future opportunities. I figure with my passion, maturity, talent and the degree, the sky is the limit in Culinary Arts. Just remember the average person spends most of there awake time per day at work, and I don't care how much money you make, if what you are doing to make it depresses you it is not worth it. Through the years I have learned one important thing: The more that I make, the more that I want to spend!!! A person can live very comfortably at just about any level! It is just a matter of living within your means. Good luck!!

[palmier]

Interesting question. I've never been asked that before. This is an industry with many big ego's. I (as well as most chefs) have been through tough times. Tons of long hours. Some let downs. No regreats professionaly. There was a short period, right after my daughter was born, that I didnt like working 80 hours a week. But a person needs to set priorities to avoid personal regreats. (see also corporate chef threads)

[CWK]

Only regret I have is not taking care of my body sooner.I'm getting a little old and I wish I had taken more time outside of work to take care of myself.Lesson to be learned.
Bill.