I have worked in IT (computers) for 22 years now and was laid off in 2010. I started my own consulting/contracting business that has managed to keep food on the table and a roof over my head for the past 18-20 months. But I am spent and done. Even my last few years of corporate life were some of the least rewarding times of my life.
So I was considering going to culinary school. Cooking has always been a passion. When I close my eyes and think what would I do if I won the lottery I always see owning a "Nice Restaurant". So I am considering going to Culinary school at getting a job in a kitchen at least loving what I do rather than hating waking up in the morning.
Maybe the 20+ years as an analyst is making me to anal but I am researching allot of different things right now and wanted to reach out to the chef community for some advice and answers to questions that I am sure the culinary schools will have canned answers that are not 100% accurate to.
To start is there ay Chefs here that are in the Southern/Central Ontario region of Canada that are willing to share there knowledge or are there any of you that have made a similar transition in your life?