This is kind of an odd question, and it's kind of hard to articulate it. Many of us in the kitchen work hard and play harder. For many years I busted my ass all day and partied like a rock star all night. Last year I just finally got sick of the hangovers and drama, and I was at the point where I was pretty concerned that my drinking was going to seriously undermine my health. My dad passed away a couple years ago, and my already copious drinking got a lot worse. So I completely quit. The last year has been pretty amazing! I feel 10 years younger, I work harder and suddenly I feel like my job has an 'easy button.' I guess I didn't know just how bad my drinking was until I quit doing it!
Here's the only issue- after years of working as chef I took a step back to work as a line cook while I pursue a Bachelor's degree in business. If it matters, after graduation I plan to go back to a full time chef job. At any rate, the new chef where I work is awesome but doesn't have any experience cooking sous vide. He knows I've done a lot of it, and he asked me to help him out with some stuff for an upcoming wine dinner. I told him I'd love to work on it with him, but I did point out in a low key way that I quit drinking a year ago.
So my question to you folks is- has anyone here quit drinking and had to figure out how to work with wine? Wine was my drug of choice and I have/had a pretty good palette and quite a bit of wine knowledge. It's kind of uncomfortable to talk about it in depth but I definitely don't have any intention to actually drink any wine. Generally the way tastings are done you have a cup to spit the wine in since being plastered isn't a good way to do tastings!
Going forward I can see that it's going to be kind of tough to avoid wine, but living to a ripe old age pretty much hinges on me not actually drinking the stuff the way I used to.
Any advice from someone who's been in my shoes?