To quote Nick.Shu "I once used to bag out a guy who worked at a hospital until i actually got talking to him."
I believe the real lesson to be learned in this thread is this: Look at both sides of the story before making judgement. I cant tell you how many times I go to functions, and converse with other chefs. When they find out I'm working at a retirement community the conversation dies. Even though I've worked for the Ritz, & the Four Seasons etc. it's perceived that I cant boil water. I've learned to let it go. There are a few chefs out there who appreciate my position, even some who are envious. After 20 years in the business, I finally found a "cush job". More importantly, My life is great. If you want to look down your nose at my position, se'la vie.
Also...to respond to Anneke: I was part of the opening team at a retirement community on the north shore of Chicago, called Lake Forrest Place. To live there, a resident needed a half a million bucks to get in. This covered your medical for the rest of your life. The rent was close to five thousand a month. I was hired because of my hotel, and fine dining backround. North Shore Magazine called it the best kept secret in the midwest. Food to rival the best restaurants in Chicago. I could go on, but the point im trying to make is that there are places like this around. I work for a contracted kitchen management company that has several levels of service. From schools & prisons to business & institutions. They are all over the U.S., and they are big in Canada. Anneke (or anyone else) if you want more info, e-mail me.
