Hello all!
As a newbie to this forum, may I say: What a great web site! I've been reading you with great interest for a while now, and my cooking has improved as a result (my friends thank you..!)

I am undergoing a significant career change at the moment and I wonder if there is anyone out there in a similar situation. I have 3 university degrees in economics and finance and have worked for a few years without ever really 'loving it'. The only work that I have ever really loved is when I'm in my kitchen chopping my onions (and other assorted kitchen activities). So after about 2 years of soul-searching, I've decided to go to cooking school, which I am starting next Monday. We had orientation yesterday and I found myself surrounded by kids half my age (ok, 10-12 years younger). For a minute I thought I was crazy, copping out of the real world... I'm sure my jitters will disappear after my first lab.. I hope...

Any other career switches out there?

Thanks pay-s-tree_guy.
I think you are right.. It's a whole new set of rules to live by: everything I will do from now on will be driven by passion. Lord knows it won't be by money!

Anneke,

Go for it. Don't worry about any age differences, they are just superficial. What matters is that you are loving what you are doing. Keep the passion. The happiest I have ever been is when I am doing something wherein any sense of "self" is lost.

[Isa]

Welcome to Chef Talk Anneke!

Good luck in school and remember, it's never too late to go after your dream...

[shroomgirl]

Good for you!
welcome

You know, you have to admit that it must be a rewarding field if people are starting in it later also. (Hello!, retired surgeon- I think maybe he might really like to cook. You would think he would be to pooped not to love it.) I think that it is an encouraging sign. I rode the elevator down today with the wife of a chef and started asking her some questions. I guess he only recently got his start. (Last two years) He worked for Coca-cola and made great money. I think he is probably in his mid-thirties. He told his wife that they would really have to start budgeting if he made the career change. She said she told him that as long as he was happy, she would do whatever and that it was worth it to her.


[This message has been edited by SweetChefShel (edited 01-05-2001).]

Oh yeah, I guess I am a "changer" as well. I think you already knew that. I decided I needed to "figure it out" before I paid for all of medical school.

Have any of you worked in the field before starting cooking school? I personally have not... Wish I had.

Hello Anneke..
I am starting culinary school on Monday also.
Iam a registerd respiratory therapist with 13 years of experience.
I have a bachelor's degree in Science and Iam a graphic artist as well.
Iam sure I will have students half my age in my program...
Who cares..
Go for the gusto.. That is what I am going to do.
Good luck and lets compare notes.
Where are you going to school?
And is your name dutch? Do you speak dutch?
Danielle

[This message has been edited by chefteldanielle (edited 01-05-2001).]

Anneke,

I changed careers 12 years go at age 28, went to the CIA and entered classes in which everybody seemed younger than I. Then a really odd thing happened. I met an retired surgeon who had decided to start in the restaurant biz, at 60! I looked a little harder and realized that there were quite a few "older, career changers" around. Since then I've worked with a considerable amount of them. From wall street execs. to computer programmers.

As long as you are aware of the stresses and hardships of the restaurant world, and you love food.. it doesn't matter when you start.

Hi Chefteldanielle,
Indeed, let's compare notes!
I'm going to school in Toronto.
And this is my nickname, given to me by my Flemmish grandfather.

Just curious- are you guys attending school close to home? I'm wondering if it might be silly of me to leave Chicago to go somewhere else or not. I also just got a packet of info from Western.

I for one am attending school in my home town. It's a decent school and it made sense financially. Toronto has great restaurants and is the centre of much of the country's culinary action. I'm not especially familiar with US schools but I would think Chicago must have a good program..?

Yeah. Apparently the Cooking and Hospitality Institute of Chicago is a good program. At least that is the opinion of some members of ChefTalk. I am going to visit. I imagine it would make so much more sense to stay here. The ones away are 1 year programs. The ones here seem to be 2. I wonder what the difference is.

Well Iam originally from Suriname south america. lived in FL for 18 years.
Moved to Portland, OR last May and will be in school here.
So no Iam far away from home in a way.
But still iam in my homecity now.
Danielle