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Need some professional advice

post #1 of 5
Thread Starter 

Need some professional advice, I am a 22 year old sous chef in boulder colorado. I am just wondering about alternative culinary fields. I have been cooking since i was 13 in kitchens, have my associates, and have worked everywhere from the Broadmoor hotel to a Sous for Vail Resorts at a fine dining lodge in Yellowstone. I am just wondering about jobs that can take me outdoors, or have a office. I love kitchens, but with a bad back, we all know that wont be possible here soon. any advice?

post #2 of 5
I am a 25 year old sous chef in los angeles with a bad back as well. I had a very knowledgeable chef tell me once " we all have pain just do what we all do double up on your meds and get the job done" haha I know but what I got out of it is get the job done at all costs. After that stops working sell your soul and go corporate. As a manager it's around 80k a year.
post #3 of 5
Since we're practically kinfolk with you in boulder and me in durango i wanted to first say howdy.....don't you just love the colorado rockies? A rocky mountain high is truly hard to beat, although at the moment i am on the beach in california which ain't to shabby either! I don't have much advice for you but i do have a few thoughts....I am so sorry about your back condition at such a young age..sadly the physical demands and daily grind in a commercial kitchen is definitely not for you, but it doesn't necessarily have to put you out of the game or chained to a desk. As you well know colorado is full of world class fly fishing, hunting and white water rafting. People come from all over the globe to fish, hunt and play in the water. Rafting companies have stepped it up a notch by offering gourmet meals, complete with private chefs for their river rat customers. Fly fishing and hunting camps with private chefs are all the rage now as well and people are willing to pay for that privilege. Some jobs require lots of schlepping in and out of a remote camp site, but some just need you to show up......it can be a tough hit with early morning hours and food all day long,but it's a short hit. Cycling as you well know is HUGE in colorado and the bicycle touring companies are offering the same high end service of setting up camp again with high end food and private chef. There are lots of seasonal outdoorsy jobs but they usually involve some type of packing everything in and out. Maybe check out the forest service...they now rent out old mining warming huts to cross country skiers in the winter and hikers in the summer and will provide food as well. Cooking on private yachts will get you on the water but they are long days that start early, end late, and involve lots of schlepping......fun though, and it pays well.....i did it for years. I know theses jobs are all short term or seasonal but it can give you the opportunity to do some test driving. Jobs always have a way of turning into something else if you let them. Going inside and going long...maybe a test kitchen, or a school(its seasonal) or something somewhere in F&B (catering, wedding and event planning at vail for example). Obviously this would not be near the fun as being outdoors, but if you are looking for a paycheck with benefits, maybe you could work it into something suited to you.
I hope some of these ideas gives you some ideas....no worries, there is always something you can do to keep you involved in food on some level.....

joey
just curious, do you yoga?
Edited by durangojo - 12/27/13 at 3:22pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #4 of 5
Thread Starter 

thank you guys for the replies. I have worked out as a corral/chuckwagon chef before in wyoming for 2 summers and it was the best experience of my life. I woke up at 4. am and had coffee ready by sunrise. If i could do that the rest of my life i would. I have been looking at agriculture jobs as a mix with chef experience such as an organic consultant. Im willing to go back to school, but id rather combine my ranch hand experience with my chef background. And joey i agree, the rockies are a majestic place. Nothing like hiking the arch or rafting down the river in junction.

post #5 of 5

I’m a 40 year veteran in the business and have seen many changes in the industry over the years. Many restaurants require a kitchen manager to handle cost and inventory; this may be an alternative for you providing you have good budgeting skills. 

Kenneth Tanasy

Chef / Owner

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Kenneth Tanasy

Chef / Owner

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