I'm an older student. Loved the article posted here. But I'm not in the least bit discouraged. Maybe because I know myself and perhaps because I am not "normal." :)
Anyone even remotely THINKING about a "culinary career" needs to read this... - Page 3
I dig Bourdain and agree with a lot of what he's saying in that article, but at the same time I think he's really speaking specifically to people who are thinking of getting into cooking because they think it'll be fun and glamorous, like the cooking shows they watch on tv. The reality is it's not like that at all, it's a lot of hard work and you better really love it or else you will be very disapointed.
Way to go. I'm in the process of doing it now. I say in the process, because I have a small pastry business w/ no kitchen of my own and I'm starting pastry school. Who knows what will happen. It sounds like Bourdains admonitions are targeted at people who plan to work in someone else's kitchen, and can't run their own sufficiently until they've worked for someone who went to the CIA. Some 22 yr olds have already been through worse hell than his drug addictions, and they did it standing up, clear headed, and executing with a world of shit happening to them at them same time. Some of us have already run other businesses, and aren't actually drawn to this industry out of a desire to hang out with famous New York TV chefs, we figure we can handle the business part, we just need to learn how a kitchen is supposed to operate, and what really happens when a customer places an order.