I am just out of culinary school and have been working at the same place for 5 years. simply because i have gotten really comfortable there. 1 am 20 years old been working in kitchens since 14. At the age of 5 i was unlucky to get type 1 diabetes, now i never thought this would be a issue. But now i am 20 and a chef who works 15 hour days sometimes straight. i recently left my job to go work at a hotel which was a really good place to learn un like where i was working. But because of my diabetes i just couldnt live that life style i needed longer breaks and enough time to manage my diabetes so after lasting a month i returned to my old position. that is smaller and i am currently head chef my question really is how can a type 1 diabetic chef be healthy in the industry and be able to reach his dreams withought putting his own health at risk ?
are there any type 1 diabetic chefs out there that can assist ?