Do any of you feel like this?
Have any of you made happy transitions to more sociable food jobs?
i can DEFINITELY see how that sort of thing can happen. I don't remember the last time i enjoyed a night out on a weekend. every weekend is filled with 10-15 hours shifts. it can relatively relentless at times. The only advice i can offer, is adjust the circumstances of your life to work with it. I married my wife because of how supportive she is to my life. Cooking has always nothing short of my passion, and she know i get a certain amount of enjoyment out of what i do. We don't see each other as much as we'd like to, but the bills are paid, and im finally doing what i love for a chnage. what more can one really ask for?
CampChef made that post 10 years ago and hasn't been around in 5 years, so you probably won't get a reply. A camp in Michigan is the answer, but I'm sure you got that. You can usually catch ads for camp chefs on your area's craigslist in late winter/early spring.
Sure but that still doesn't get rid of the human factor.
Alaminute, I feel your pain.
I left the mad inhuman noise 15 years ago and have never looked back.
Boy do I admire this one.
I like it when someone sees the whole picture of their life ahead and takes action.
Chef Reginald you are going to be subjected to a whole different adventure.
The production of food is all relative whether it be cafeteria style or sit down white tablecloth.
I'm sure you are well aware of the differences, but suffice to say your biggest challenge will be organization of your personnel.
My best advise would be to simply watch and learn for a while. See who your strong people are and keep an good eye on those slackers.
Helping Chef is your main priority.
If this is a union shop, read the employee manual backwards and forwards and use it each and every day.