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too long in the tooth?

post #1 of 4
Thread Starter 

This has been asked before I'm sure but every-ones situation is unique so I'll ask it again. Sorry because this is going to be a little long winded.

 

Am I, at 40 years old, too old to make the change to become a full time cook? I have been a truck driver for twenty years and don't want to spend the next twenty-five in a cab rattling from place to place. I've enjoyed myself and seen places all over the world doing it but it's time I made a change. I love cooking at home. I had an opportunity when I was sixteen to cook full time but I was young and stupid so turned it down. I regret that deeply.

 

I cannot afford college so the only route I can take is to work in a kitchen. I know I will have to start washing dishes and work my way up from there. I really want to learn to cook properly. Where would you suggest I start out at? I have an application in at Red Lobster though my resume is just trucking so I am not holding my breath. Or would I be better off looking at small enterprises? What would you as a full time chef/employer think of someone turning up at your door asking for a chance? At my age would I just be laughing stock?

 

Sorry for all the questions but my confidence in hunting for a job is not that high.

 

Thank you in advance for your time.

 

Jon.

post #2 of 4

Jon,

 

I have often asked myself the same question.  I'm going to be attending culinary school next year (April hopefully) and being in my 30's I thought some of the same things you are thinking.  After visiting 5 different schools I have seen that there are many people in the 35+ age bracket who have decided to go to culinary school.  Spoke about this with an instructor this morning about this and I feel much better now knowing I'm not the oldest newbie to the industry.

 

I say if you have the passion & determination go for it - it's a demanding job but it is going to be worth it IMO

 

Best of luck to you

~MissyD

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~MissyD

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post #3 of 4

Many  advanced age adults are enrolling due to the economy. They have been laid off and in their particular field they cannot find anything.. One thing to keep always in mind is that you may not need a new pair of shoes or new hat, or new anything . But no matter what you have to eat, therefore there must always be someone to prepare and serve  it. Be it made in a factory or a restaurant people are required to do it. So in most cases there will always be work of some kind..'' Good Luck to you ''

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 #4 of 4

This looks like a double post. Here's a link to the other thread;

 

http://www.cheftalk.com/t/73256/too-long-in-the-tooth#post_409085

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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