Just over a year and half ago, I left the restaurant business to do institutional cooking in a jail. While slightly different than your setting, there are a number of similarities, the main one being the emphasis on nutritionally balanced meals and "special diets." In my situation, I have very little control over the menu, as it is created by our dieticians, to ensure proper caloric count and nutritional guidelines. The food is not glamorous, nor oftentimes very creative, especially if you don't have any input. But what I have given up in creativity I have more than gained back in lifestyle. I was at a point in my life where I my priorities had changed. I no longer wanted 70-90 hour weeks, weekends, nights, etc. I now work a more civilized 40-50 hours a week, with nights and weekends off, usually. And on top of that, my stress level has been cut by about 2/3's. I have found other avenues for my creative outlet. And to be honest, I have found more of a sense of purpose. Sure working in high end fine dining restaurants was a big ego boost, but at the end of the day how much of a difference did I make in the world. Working in the jail, not only do I produce nutritionally sound food, something many of these inmates have never really had, but I also teach important cooking skills and life skills to the inmates who work under me.
