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the next picture show?

post #1 of 8
Thread Starter 

there is nothing like an approaching 'milestone' birthday to make one look at the looming horizon.  mostly milestone birthdays suck because you are now expected to act 'age approriate'.  i guess that i should be thankful to have even made it this far, as not only do a lot of people NOT make it, but a lot of people especially in this industry sadly do not.  I have been fortunate not only to have had quite a diverse and fun career, but with good health and a quirky sense of humor, that is getting quirkier.  that being said, i am curious to know from all of you 'on the brink', where do you see yourself in 10-15 years when you are put out to pasture or choose to let yourself out quietly.  will you be happy just to lay down, roll over and graze in green pastures or will you/must you keep active in this industry on some level?  teach? write? consult or just fade to black?  for me...quien sabe....i'll consider all offers!!!

as a curious aside, what would your alternate existence have been had you not chosen the restaurant life?

as for age appropriate behavior....ok, everyone in the pool!!!!

thanks for letting me ramble....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #2 of 8

I think I'd need to stay active in the industry, even in a minimal way. Milestone birthdays suck, I agree. Most of my peers from when I was growing up are well established in professional careers, and I'm 'just a cook.' I had a bit of 'what have I done with my life?' moment when I hit thirty a couple months ago.

 

In ten to fifeteen years, my dad will be retired. I have day dreams about running a farmers market food stand with him on weekends. Sell pomme frites, tamales, or something.

post #3 of 8
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #4 of 8

I started slowly falling apart at 40, late 40's even worse. Now at 50, I'm only good for about 6 hrs a day due to medical conditions.

I can't work in a real kitchen anymore, I had a 20' food trailer built a couple of years ago, char broiled burgers, cheese steaks, pastrami, hand cut fries, beer battered onion rings & soups......Just simple stuff done well. Keeps me in the fire, and smelling like food when I go home.

Some days I feel like a one legged man in an ass kicking contest!

 

I still think I'm 25!

post #5 of 8

Pete.....NO That's not all there is..........I intend to go kicking and screaming right to the end.

post #6 of 8

I am 70 and I retired 3 times already.Still went back for more, because I could not sit down .

   This time differently though I work only seasonaly Nov thru Mothers day 6 hours a dayCutting all meat, fish and making all Hors D for Very Upity Country Club. Chef Zach Bell is a James Beard multible award winner. He and a lot of the crew worked for Daniel Boulud in Plalm Beach and New York. They treat me well and use me to train the younguys.                Most young chefs today are not butchers as everything came in pre fab, even in the schools. , I was taught the old way how to break down fourquarters, hindquarters etc. I try to show the younger crew how. Off season I take cruises and trips with the wife.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 8

Speaking of milestones... According to my rough calculations, I think I'll be hitting the 2 ton mark for cumulative lifetime ranch dressing production (including powdered mix and scratch, but excluding premade dressing) sometime this month.

post #8 of 8

getting a food truck (they will be cheap by then) and a young eager partner who wants to learn and selling soup, just soup, nothing else AKA Al Yeganeh soup nazi scenario, i could sit outside the truck in the sun listening to Andy Palacio tunes reading a Carl Hiaasen book wearing a homemade patchwork dashki shirt, hiho shorts, and croc slaps and be sipping a beverage underneath an umbrella all the while imparting zen koans wax on wax off style

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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