Career change

Anneke:

And I am one of them.

We know...

Hello Anneke! I worked in kitchens from age 14 to 28. Cooked, assisted chefs, peeled grapes and washed dishes in everything from Fine Dining establishments to Truck Stops. My family who is in the resturant business was obsessed with me becoming a nurse. So I got that degree and another, still cooking to pay my tuition bills. I never really liked nursing and decided to just get out of it. (My family is still upset) Last Summer I answered an ad for a prep cook in a vegetarian place. I had forgotten many things and was really nervous, but as soon as I walked into that kitchen I felt like I had come home again. I have alot to brush up on, and much more to learn. I'm going to hang in there; This is an exciting field we are it. See, you've got plenty of company!

Hello Anneke! I worked in kitchens from age 14 to 28. Cooked, assisted chefs, peeled grapes and washed dishes in everything from Fine Dining establishments to Truck Stops. My family who is in the resturant business was obsessed with me becoming a nurse. So I got that degree and another, still cooking to pay my tuition bills. I never really liked nursing and decided to just get out of it. (My family is still upset) Last Summer I answered an ad for a prep cook in a vegetarian place. I had forgotten many things and was really nervous, but as soon as I walked into that kitchen I felt like I had come home again. I have alot to brush up on, and much more to learn. I'm going to hang in there; This is an exciting field we are it. See, you've got plenty of company!

Jeni,
Have you ever considered combining the 2 disciplines? Now that you have a science background would you be interested in nutrition? Maybe you could revolutionise hospital food!

Hello all! I am a career changer from insurance underwriter to personal chef. I am passionate about food and creating new recipes. Fortunately, I live in NJ and I have access to a wide array of ethnic, natural and organic foods. We have Fresh Fields (Whole Foods), Wild Oats, Trader Joes, Kings, and hundreds of health food stores. By being a personal chef I can make my own hours and pretty much cook what I want to cook (with client approval of course). Any other personal chefs out there?

Markdchef:

Welcome and enjoy!

Hi Mark, welcome!
Check out the catering forum: you'll find lots of personal chefs to share your experience with. Can't wait to hear your stories!

Welcome Markd...

The personal chef side of the biz very much interests me (especially in light of the fact that I'm going to be 50 in a few days and am not certain I can take the physical punishment described in many restaurant or catering kitchens...

How'd you get started? Training? What are the financial prospects? What's the schedule like (yours, that is - I realize that will vary with the clients' needs, etc.) Anything else I should know?

I'm located in a very affluent area (suburban Phila.) and I'm guessing this area might be prime real estate for PC's. . .

It appeals to any age. If you want specifics please email me at austindanger123@yahoo.com. You take on as many clients as you want and earn as much as you want.

I'm curious Markdchef, is that really true? How much is "as much as you want"? How many hours of work/week or # of clients would you need to get there? Is it more lucrative than restaurant or catering work?

A culinary student pondering her future

You can do one client per day or two if you know how to organize properly. If you specialize like I do you can charge a premium for your service. Dinner parties are big money. Depends on your comfort level and your idea of what is good money.
A typical day is 4.5 hours. Most clients on a two week cycle. Sure beats working for someone else. My wife gets to see me more often now.

I felt compelled to respond about your career change because I experienced first hand the horrors of working in one of New York's top establishments in the early '90's.

Having been there I can honestly say, if this is truly something you want to pursue, hopefully it's not on a whim but a passion.

I have seen everything, from horrific injury (a sous chef spilled a boiling vat of chicken stock on his legs) to excessive burnout (Drugs were rampant and I'm sure they still are)

The kitchen would be slammed, I was so buried "in the weeds" and working a double I would walk out at the end of my day shaking, chain smoking and drinking excessively just to calm down. (I was a waiter originally and promoted over time to assistant manager however my daily trials and tribulations were just as severe as everyone in the kitchen)

I lost a lot of important people back then (you'd be surprised at what 6 to 7 doubles in a row weekly would do to a relationship)
and looking back on all of it, I feel as if I served an official tour of duty.

Do I want to be chef? Well for my own sake yes. I'm currently looking into taking Saturday classes at the French Culinary Institute just for home cooking and nothing more.

I guess my point is, be absolutely sure of this. A good book to read about the business is "Kitchen Confidential". You'll hear the war stories and such. take it all in and then think about it.


Regards,

Johnathan

Greetings all!
I have just made the leap, at the age of 32 I am going back to school. I will be starting at Johnson & Wales in Providence soon - perhaps as soon as March. But I need some advice.

Does anyone know about any scholarships or grants for career-changers / or continuing education. I will be attending full time, but at night & on weekends. I am a newlywed, with no assets. It seems to me imbalanced that 18-year-olds should enjoy all of the financial encouragement.

Any advice or information would be greatly appreciated.

Welcome. Enjoy! I am sure some of the members will be able and more than willing to help out. I am just not knowledgeable about what you are asking.