Wondered if there are other former chefs, cooks that struggle with this. How to keep your skills up?
Interesting. I'm with all of you. It's been for me since July 2000 since I was in a kitchen. I have lost a step in speed but not that much. Part of that is due to my hypoxia in 2000. My biggest issue is like Nicko (et al) said and that's the creative spark and just overall knowledge and growth in the current trends etc.
However I have noticed that my son is now 18 and eating at home less and when he is there is a little more adventerous than he had been over the last 4 years or so. When he was younger I could experiment more, then the teen years came and time went out the window so it became more rote. But now that I'm doing a lot more cooking for just Sheila and I, I am finding a bit more creativity. So we'll see how that goes. One thing I will say is that my knives are nowhere near as sharp as they used to be! (Kind of goes hand in hand with the chef! )
Im kinda slowing down at the moment, but that has a lot to do with moving from Agency work to an RSL Club, then from there to a 5 star hotel.
So, in a nutshell, more waiting for myself to come up to speed in a whole new ballgame rather than getting frustrated with other people for a change.