Health Help. Opinions Wanted. Please

Ok guys. I need your honest 100% opinions. As like many people in this world, i was dignosed (sp) with not only Crohn's Disease but Ulcerative Colitis, which is a lower bowel desease that is passed down from generation, which i was told a while back that is rare to have both but somehow i do....anyway I'm 19 years old. I have never worked in anything but a food atmosphere. I don't know how to work with or in anything else other then food and kitchens. I just finished my first year at the CIA and am supposed to be on externship but was told by my doctor to stop immediately and take a break which not only pushes my date to go back to school and continue but graduation date gets pushed as well. I have worked about a week **externship is 18 weeks long or 600 hours, 18 consecutive weeks** i have already taken a week off so i officially called my school and told them I'm "X-ing" out of externship and taking a medical leave from school and will be put back on externship when my doctor seems is fit. But my problem is this desease is MAJORLY effected by stress and we all know what happens when your working 12 hour days in a kitchen 5 or 6 days a week.........stresssssss. This isnt just a small thing i have already been in the hospital for a blood transfusion. I was told i was about a week away from dieing because i literally had NO blood in my body. My doctor i see about every 3 weeks and every time im told "hm you sure you want to do this with your life? Its a stressful job and life... blah blah blah im a doctor and blah." I tell him Doctor, i will die before i put my knives down, which im proud to say to my doctor and mother....and GIRLFRIEND....with a straight face. I will never put my knives down. But im at a crossroads in my life right now, im told i shouldn't be doing this and shouldn't be so stubborn but its for something i love very very dearly and take very very seriously. I have wanted my own restaurant for so long since I was old enough to walk, literaly, no lie, my parents got me a wodden kitchen rather then a plastic tool table thing. Its hard to be told to give your dream and such hard work up just like that. I dont know guys i just need someone to talk sence into me that knows how serious and how i feel.

Any questions please ask i need help......haha

Thank you.

Well thank you guys. I appreciate your words. I agree with you JBD, i take my meds every day i do what i have to do because not only do i want to live hahaha but i wouldnt want to put my friends and family through something that doesnt need to happen.

And thank you anneke your post went streight to my heart.

I have always wanted to be a "chef" for as long as i can remember its not something you can just say meh and walk away from as most of you know. Its a very hard desicion, i have been talking to my doctor and school and we all have come to an agreement that it would be in my best interest to take a med. leave from externship and take it easy, which means ill most likely get a typical summer job for a college kid do what i gotta do to make money because you cant live without it, i have 500 bucks in my savings account which will get me to the end of the week now with gas prices, but back on topic ill take a leave from school which can last up to 90 days but i most likely wont take all the days, but once i feel up to it mentaly and physicaly and the doctor gives me his OK ill jump back into externship, but at the same time i sit here and think psh how foolish of me to waste this time, this is the hardest class to get through before graduation. Its been like what a week since ive posted this topic and still and riding the fence so to speak on what to do tough it out or relax it out.

So please if anyone has any more ideas or comments shoot em my way.

And anneke to anwser your question on why i want to own my own restaurant, well its the only place ill be able to rock out in something i am truely convinced im on this earth to do and at the same time make art and just please people, i can always have my own resturant sick or not its just a matter of size it doesnt have to be a 100 table place turned over 4 times a night, ill limit it down to 40 tables turned 3 times.

I dont know. haha

But thank you to all who posted. :chef:

P.S Ive always had a passion for food stylist just dont know how to go about that so if anyone has any info on that feel free to let me know!!!!!!!