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Semi-retirement

post #1 of 6
Thread Starter 
Looking for your opinions, professional chefs. A bit of backround. I have been in the business for 35 years,starting as a dishwasher at 13, cooking since 14. I worked my way thru the trenches in restaurants and private clubs from commis to excetutive chef and the last few years in the USA my own catering service that I sold before moving to Sweden in 2005. I have worked here as a ex chef for a bit over 8 years now plus am partenered in 2 nice restaurants plus a fast food restaurant( strickly for the money ) I have managing partners in all of them so I have little to do with the day to day other than to keep a firm eye on the books.

I have been the head chef at a small hotel, conference facility. Good business and owners, lots of freedom to do what I want. However now we have new iwners comming in, good operators by all accounts with firm plans for facility upgrades. Now for the do yio think I am nuts part, I turned down the head chef job, I am just going to hang out and cook. My wife thinks I have lost my mind. It is not a money issue. My issue is at 48, with 4 kids ranging from starting college in the fall down to one just cutting teeth, 2 horses, a dog and a sincere desire to just cook, no hassels, not being anyones boss, no paperwork burden. They have recruited a good, expierenced ex chef to take the helm and we have met several times, good ideas, professional, respectiful and would certainly be fine to work with but he is even a bit puzzled as to why he is there and not me. Honestly I just want to focus on food and cooking, my wife thinks it will drive me nuts not being in charge and I dont think it will. So what do you folks think. Have I lost it(my mind) 4 shifts a week and no responseability, more time at home, more sleep, less aches and pains or will I be nuts and opening my own place in a few months.
post #2 of 6

Thats what I do I am 70 and have been doing it for 50 years I tried to fully retire 3 times, just could not sit still. Now I just had nerve and neck surgery so I may have to stop. Do what ever you want to do you have earned it. EJB

CHEFED
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CHEFED
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post #3 of 6

Naw you aren't nuts. I did the same thing about 2 years ago and haven't looked back nor regreted it all. I have been cured of ownership and just plain being the boss period. I watch my current boss, the hours put in, the paperwork, the stress, office and client time as opposed to kitchen time. Naw, you aren't nuts or if you are you are in fine company! LOLchef.gif

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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post #4 of 6

Nope not nuts.....just sick and tired of being sick and tired.

I gave it up 15 years ago this August and I have never regretted it.

In the industry, if it were just about the food, wouldn't that be nice?

At this point in your life, you have been there and done that.

It's time to sit back and just cook.  All my best.

post #5 of 6
Thread Starter 
" In this industry, if it were just about the food, wouldn't that be nice?"

Couldnt express it better chefross. Ya Im doing it, kicking back and playing in the kitchen, plus taking the entire month of July off. Southern Europe here we come, set the table and open the wine.
post #6 of 6
I agree completely. Relax and remember why you started out in the business to begin with. Good luck and enjoy.
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