It all depends what you REALLY want. And at this point, I doubt you really know. Because on the face of it,
your proclamation of wanting to be a Chef, and your seeming limited understanding of what that means are sort of
cancelling each other out. And I also think you're....pre-limiting yourself and your own future by prescribing
parameters and boundaries and restrictions well in advance of even thoroughly exploring, let alone gaining
experience in, the field. I might also add that youre not the first to come to this board and seek advice on how to
become a successful 9 to 5 Chef. In fact we had one such in here just a couple months ago.
All that said, I'll throw it out there....
I see CT as more or less... a support board. People who come in here with the wrong idea, are seeking
advice from pros or ex pros who can set them straight....on facts. But to me, telling noobs in here
this career isnt right for them, seek employment elsewhere, you lack the passion, you'll fail in your first
6 months, you're pipe dreaming, etc etc ...well sort of defeats the support oriented purpose.
We really cant know nearly enough about a person to make that call based on a few 10-line posts.
Can we? I mean I tend to respond negatively to some of the more cokcier attitudes some have displayed,
so I may have fallen into this early dismissal myself. My bad.
But my love for the industry tells me we need MORE love for the industry right now....and as we all know
love is developed.
As to the OP, youre putting the cart before the horse. IMO, culinary school does not train you to become
a Chef--that's the sales office talking, right before you pledged your valuable time and hard earned
(well they soon WILL be) student loan dollars and signed on the dotted line. Rather it trains you to begin to understand
how to prepare to begin the process of learning through hands on experience how to one day become a Chef.
And at that it only gives you so many advantages....and a few disadvantages, over pursuing it without the schooling.
As to the industry, there are cooking and apprentice (for lack of better term) jobs out there for 40 hours a week.
You aint gonna run a restaurant (and certainly not OWN one) working those hours, but they can certainly put
you on that road to getting there. And by the time you can SEE the saddle in them yonder hills, your family life will
have hopefully progressed to a point where your partner, and your by then pre-teen or teenaged child will pretty much
have come to accept that Dad is going to be putting much more time in from now on to pursue the Chef career
he has spent years proving he TRULY wants.
I'm just sayin'......