hey guys, i know i posted before how crazy i am to want to be a chef. i'm 28 and love food. turning 29 this year tho. (getting older now). so i've broken up my dilemma of wanting to be a chef into clear ideas, hopefully, that can be easily understood by you guys so I can get a better second opinion. so here they are:
-i want to be a chef because i want to be able to produce amazing food that will put smiles on peoples face everywhere
-i want to be a chef because i love food and love how it can surprise and change peoples moods and ideas
-i want to be a chef because i feel cooking is the only honest career left in the world
now for the negatives:
-i dont want to be a chef because i will forever be chasing the next paycheck and never be able to afford a house
-i dont want to be a chef because i am way past the age mark where people are fine tuning their skills. (most chefs my age are on their way to owning a restaurant or competing professionally, basically what i would eventually get by maybe age 40, they already have now at my same age of 28)
-i dont want to be a chef because i will never be able to afford my own restaurant
in the end, i feel like if i choose the chef path right now i will forever be behind everyone else who started when they were 18. my understanding of food is deep however, i've read books, cooked almost every dish you've probably seen on tv, tried molecular gastronomy to an extent, even use a sous-vide every other week for a steak or fish or braise or what have you. it's not like i'm not aware, but i just dont know if i'm capable to keep up and catch up is what i'm trying to say, as far as a restaurant chef type of environment goes. i believe i can do it, i will suffer if that means i can attain chefdom faster, i dont want to rush it, but i do want it as quickly feasibly possible due to age constraints and basically overall i want to be a chef by 35 just like every other chef that's worked for it. i feel like other real chefs that are in their 30s that worked for it for years would be pissed off if i was able to achieve this by 35 (i'm 28 now so that would be 7 yrs or so, when in contrast those chefs have been cooking for almost double that amount of time.) i dont know what else i may need to mention to get a specific answer for my case, but i just feel like i've posted this question before and only got answers like "you can do it" and "it's all up to you" but i really want an honest clear cut pro and con from a real restaurant chef's perspective of what can and cannot be achieved. as you can already tell probably, i love food and esp new ingredients i've never used. cooking to me started as an outlet and then became a passion since i was 15 yrs old. i'm not saying i'm the best home cook at the moment, but i am a decent one at that. i could definately give a similar home cook a run for their money, not that all home cooks are worse than me, although some may be. home cooks in general are a very undermined group that may surprise even the fanciest of chefs. anyway, i hope i didnt run my point into the ground and kill it. thanks again guys. i wish you all well. and if your like me, make sure to keep cooking because you never know if that office job you already have will be the end of it all. you just never know.
my other idea that's been on my mind is a food writer or maybe working for zagat? i would ultimately want to be a food critic above all else in the end if that was an option, otherwise restaurant owner or food writer would suffice. i just want to work with food on a substantial level and not just at the mom and pop one.