Hello - new user - tell me I'm not crazy!
Poll Results: Am I crazy to try to learn to cook professionally at my age?
100% (1)Absolutely not, follow your bliss!!
0% (0)Maybe - how much energy do you have?
0% (0)Probably - if you're married and have kids
0% (0)Definitely - cooking for a living is soooooo overrated!
If you can take the financial hit of going from a job in finance to 10 bucks and hour the I'd say why not.
@Rchandonnet I hope not because that is what I am doing also. Didn't realize I wanted to cook professionally until about 48-49, now 51 and using my vacation time to work in kitchens. I have a gig starting this week. It is taking me a bit of time to get out of my medical practice but my plan is to get into the biz after that.
How's it been going for you? I haven't had a problem with the physical part of the work since it's just like being an intern again and even my regular practice work keeps me on my feet all day. I definitely leave feeling a lot better mentally!
The bad news - my surgically repaired left foot couldn't withstand the strain of being on my feet for 14 hours and I ended up with another surgery, which ended my cooking career after about a year.
I had a blast - learned a ton, made great friends both at the restaurant I cooked at and in the induatry overall through an Instagram feed I started. Ultimately it was a welcome break in my banking career that scratched an itch I'd had for 40 years, and when I had to give it up I did so with no regrets.
I wish you the very best of luck - I think you will enjoy the experience, and likely find it much more challenging than you anticipate. If you are wired like I am, you will enjoy the challenge of not knowing what you are doing, and failing at stuff foe the first time in a long time. Just don't get TOO many tattoos!!
I've yet to get one but we'll see.
Sorry to hear about the foot. I know that as an older guy, although I'm in pretty good shape, stuff happens. That's why although being on the line is what I think about, I keep reminding myself that the slower pace of pastry is an option, as is maybe owning a place but having to work with great folks for more of the labor part. I'm trying not to plan too much, just being open to learning more and more. I didn't have everything figured out in my 20's and things turned out pretty well so far.