or Connect
New Posts  All Forums:Forum Nav:

Hello everyone

post #1 of 4
Thread Starter 

Hello everyone,

I am so happy to have found this site. My father was a Chef and I grew up in the kitchens helping him. From a very young age I helped him prep and go to the vegi, fish and meat markets. If I ever did anything bad I would end up washing dishes which for me wasn't really punishment since I enjoyed running the industrial dishwasher. I bussed/ waited tables, bar backed, received inventory, cleaned and scrubbed the kitchen, fridges, bathrooms, pretty much everything he told me to do and I enjoyed it. My dad made it clear to me that he didn't want me to end up in the restaurant business as the hours are long and the work is hard.

Ultimately I went to work in another industry and did well but I always missed the restaurants and especially the kitchens. Now I am in my 40's, contemplating a career change, and the draw of the food industry is starting to pull on me. My father passed away a few years ago and while I can still hear his objections, I can't help thinking that I need to get back into the kitchen. 

That being said I am contemplating going back to school and going back to work at a restaurant. I don't mind starting at the bottom and I fully understand the rigors of kitchen life. I have no grand ideas of owning my own restaurant or being a famous chef. I just want to learn and be challenged. 

I am wondering if anyone else has a similar experience of starting out later in life, the steps they took etc.  I am in a decent position and do not need to make a lot of money, however I don't want to spend the money on a high end culinary school so I will probably attend the local community college which has a decent program. 

post #2 of 4
Welcome!
Our membership is from around the globe (I'm Scots) and all levels of culinary ability from those just starting out to masterchefs!

Feel free to join in on threads or start your own in the relevant forum. Please note that the three Professionals-Only are read only for those of us that are not employed in a culinary trade.

The articles, reviews and photographs are all well worth spending time to view.

Perhaps you should look at the culinary students forum, where there are posts from a number of people who have decided to change careers and train as cooks!
post #3 of 4

Welcome we are glad to have you. 

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 4

Welcome MeHungry... Helping your dad in the kitchen must have been a great bonding experience... Can't wait to learn from your experiences!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions