Thanks for taking the time to read this. A brief history… I have not been cooking for the last 6 years other then helping out at a few High end catering places once a month in LA. I needed to get away from the industry just for the fact that I wanted my daughters to know who there dad was…. Anyway they are all going to be in college this June and I am going back to cooking at the ripe old age of 47. My prior experience was High End Spago, Campanile, Chez Panise, and Fleur De Lys… Lemeritage Hotel, Meridian Hotel ETC… Now my question I am more then likely going to want to live in the south or maybe somewhere like Wyoming, Idaho just not really sure yet I am totally open. So what would be the best route to get back into the industry? I am a working Chef that love to be on the line in the trenches etc… Should I just go to a fine dining place or resort and look for a line cook job to start? Any ideas would be much appreciated make it a great rest of your day…
Getting Back into the Industry
wow you've got the skills sir. I would just give it a shot and see how you do on the line and go from there. I guess a question to ask yourself is "hmmm do I want to have some sort of work life balance?" I do have to say good for you for taking the time to be with your kids I think thats what life is all about.
Good luck! Looks like you've had a lot of experience. I'm looking for a job now myself, and it's hard to step back after being in a kitchen manager position and want to be a line cook. I've been a line cook and I think I'm good at it, but I also think there's so much more to learn at each restaurant. As for location, I couldn't help you out, I've only ever worked in Chicago.
Thanks so much for the time everyone took. I will keep you all up to date. I am more then likely going to move to the South Ie. Nashville area and I am really looking forward to getting back into it. and Oh why the line.... My answer... That is what attracted me to the industry in the first place many years ago... I love the abuse LOL
I can so relate.I have been an executive chef. I have been an owner/chef. At this point in my life, with priorites changing and evolving, I am working the line once again by choice. It is what i thrive on. I was not attracted to the profession by paperwork, budgets, taxes, payroll, etc., and of course super long hours.