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What is "too old"

post #1 of 14
Thread Starter 
Hi Everyone I"m 31 and seriously considering going into some sort of professional cooking classes/school. Is 31 to old to start?
post #2 of 14
I don't think your ever really too old to make a switch, if your willing to make some sacrifices. Most professionals I know started in their teens at minimum wage as a dish washer, porter or prep cook. By starting at 31 you have to aceppt that you need to start at an entry level position and work you way up. If you can afford the finacial side of it, my opinion is Go for it!
Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
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Chef Bob


"Ask not what you can do for your country. Ask what's for lunch?" ~ Orsen Wells (1915-1985)
http://www.frappr.com/cheftalkcafe
Reply
post #3 of 14

Go for it

As a 38 year old student, it is the best thing I have done for myself. I know when I graduate I will not be making the bucks as I was told by the school counselor. I didn't get into it for the money though.

Cooking is the one thing in life outside of spiritual and children that I have a true passion for. It is something I should have done upon graduation from high school, but I don't know that I would have appreciated the learning experiences then as I do now. I know that at my age, I need every advantage I can get so I milk my instructors for every bit of knowledge I can and maintain my 4.0.

Life is too short to be unhappy in something we spend so much time at. If you will be 35 at graduation, so what, you will be 35 anyway, right.
Robyn
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Robyn
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post #4 of 14
At 31 your just starting to live, GO FOR IT !!! and never look back , Enjoy every minute of your life , Cook with passion and dig deeper than you are taught , That is where the fun is !!! :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #5 of 14
Oh yeah , The answer to your original question "What is too old " Too old is the day after you pass. :chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #6 of 14
31 isn't too old to start. It may give you an advantage. By now you've worked for a living, had many life experiences and (if you want to be a cook) learned the importance of working hard. So many kids get into cooking simply because it's easy to get a job in the kitchen. No matter how many years you spend doing it, you'll never learn a lot if you don't take it seriously. A driven 31 year old will advance a lot faster with his work ethic and maturity than a lazy and unmotivated kid (not that I'm implying all kids are that way).
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #7 of 14

too old to start?

what are you kidding?
I am 34 this year and graduating in May. I am continuing on for my b.s. after grauduation. i am doing it all, pictures, class ring the whole nine yards, but for me it means so much more i am sure than my classmates in thier teens and early twenties. what are you waiting for...apply!
oh and btw....i am the biggest nerd on campus, because all my work is ontime, i study for tests, and ask a crap load of questions. i connect with my classmates on other topics and they ask me for advice in matters of love and whatnot. its a very cool position...and funny to hear of thier bingeful weekends...i laugh all the way to my GPA, and think i wouldn't trade this experience for anything in the world. as an aside, i opted for a "name brand school" hoping in my maturity that it would get my foot in the door a bit easier, so you may want to consider that as an option.
Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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post #8 of 14
I started at 44.
Yes it hurts. A lot.

It's worth it.
post #9 of 14

too old??

old is better, my man!! (or woman!!)

your tastes have matured. you have experienced more (or should have).
you've been exposed to more and different cuisines. you know how you
want to be treated.

all things that add to the restuarant's (chef's) success. helps to establish
signiture dishes. it's all good.

too old is for doctors and such where they invest $200,000+ in your education and expect you to live long enough to make it "worth it".
post #10 of 14

So much for age

For the 3'rd or 4'th time I changed careers, this time at age 51. From computers which took a real hit, I moved into teaching. **** age.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #11 of 14

Too Old To Start

It doesn't look like you need any additional replies - all the replies were right on target.

I started at 30...I'm 51 now. Just take care of your health, get enough sleep, if your chef insists on you working 14 and 16 hour days, and you just can't do it, let him or her know, and if need be, switch jobs.

You will need to invest in a 'very' good pair of shoes in order to survive.

And lastly...if you don't start now, where will you be 10 years from now?

Good Luck!

Chef Carmine Russo
[I][U][B][COLOR=DarkRed][SIZE=2][FONT=Georgia] Chef Carmine J. Russo, CCC, CCE
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[I][U][B][COLOR=DarkRed][SIZE=2][FONT=Georgia] Chef Carmine J. Russo, CCC, CCE
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post #12 of 14

I say why not

I definetly don't think that 31 is to old to start. You may think that it would be but believe me it's not. When I was attending school I had a lady there that was in her mid forties starting school. And from what I know it wasn't just for learning to cook it was to use. I have worked with some people that are older and have just started out. I say that if you feel that you can do it go for it an never look back. On average people change careers every 6 years. It seems crazy but I can see why. I hope that whatever you do you go after it and do it well. :chef:
post #13 of 14
I'mm 44 and going to school. i am in my first semester. so i say no you are never too old. besides i dont want to be sitting in a nursing home one day thinking i shoulda gone to culinary school!LOL




kelly
who is slowly doing her 100 thngs to do before i die list
post #14 of 14
I started at 33, six years later, I have 3 out of 4, 4* restaurants under my belt, yes it's hard, yes its worth it. Yes, get the shoes! Get the supports as well. The culinary field has so many aspects, dabble a little, definitely ask questions, like you do. Restaurants are only one of many options, Hotels, catering, definitely institutional. Think of long term benefits the longer you explore your culinary interests. Good luck.
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