I'm sure you've heard the story before.
I was the guy who started in kitchens as a kid. Prepping, busting suds, pantry ---climbing my way up the ladder. Once I had some skills, I bounced around like a mercenary from joint to joint as a line cook until I landed a Sous Chef gig.
Under a wing, I built my skills, and some 10 years later, I ended up an Executive Chef.
Well, years ago, I left the trade to persue other things, and had some kids.
Now, the job market's a bitch, and I think it's time to throw the apron back on. Unfortunately, I'm living in a different state, so I'm out of my old network.
With the kids now, I really can't imagining myself doing the restaurant chef gig---with the late nights and the long hours.
I almost have all of my college credits, so the other day, I stumbled upon the idea of perhaps getting an associates Pastry Chef degree. I figured it'd round me out as a chef, and perhaps open some new jobs. (I can do some pastry work, but my strengths are rustic mediterreanian and regional american cuisine.)
So, waste of time? Perhaps other culinary work?
So, I thought I'd ask you cats, any suggestions? I just like hearing different suggestions and points of view if you care to leave them.