Mid life "Career" crisis. - Page 2

Brad, you are very funny, even in a crisis!:lol:

I would also like to thank everybody for their input; it's been useful to me, as well. Cape Chef and I were both laid off at about the same time for the same reasons. I think this is one bonding experience that both of us could have done without! :D Cape, send me the addresses for those new sites, when you get the chance, please.

What's wrong with kitchens in the States?
Can't they tolerate good looking men?? :cool: :rolleyes: :smoking: :smiles: :chef:

(Sorry but I couldn't resist...)

Brad, you've already heard my advice. But my hope is someone will quickly see how lucky they are that you're available and SNAP YOU UP. Keep that demo tape in mind.

A book may not be the way to go. I've tried getting published myself, and it's a real pain. And that's without putting out for groceries to test recipes. I offer my writing/editing skills if it comes to that, and I don't charge for friends!

Opening your own place would be Nirvana for your customers, but you'd defeat your goal of having time for your family, as I'm sure you realize. People who put in 90-100 hour weeks don't often have fulfilling family relationships, from what I know about the restaurant biz.

Mezz

Brad and Greg,if some jerk can`t see that you both have so much to offer,that`s their problem.The world will always need skilled people like you.My best wishes to you gentlemen,Leo.
BTW,Brad,i hope your back is getting better.

Please forgive me if this is a offensive question. But I was thinking there might be a "lesson" here for all of us, at least food for thought. My question (since you both write you were given the same reasons) is : What did they tell you their reasoning was and do you believe it?

Pesonally sometimes I wonder if there isn't an underlaying salary cap they don't want to exceed and they turn around and hire young replacements...with the also rediculous thought that their hiring a fresh new perspective. I think all of this perpetuates the cyle of "young people" in the kitchen. It holds down this field from progessing thru the leadership of the wise and seasoned.

Just a thought....

HELP! Could someone please erase my last post? I just woke up and realized how inappropriate it is! I'm terribly sorry!

I can't erase posts in this forum, but you can certainly edit them yourself. I don't see what's inappropriate about it, though.

PS, CC- I heard from an inside source, that a big-name wine store (whose name you know) is hiring sales people. Just thought I'd throw that your way. It's a bit of a commute for you, but there can be some fun travel incentives, etc.

Nothing offensive there, at all, Wendy.

Here's how it worked for me. The parent company hired a corporate F&B director to oversee the foodservice operations of the 2 golf courses currently open and the 3rd one opening soon. This year was slow at the beginning of the golf season due to the weather and the economy. Labor went through the roof, as the chef had just put the banquet chef on salary 2 months before. New guy decided a salaried position needed to be cut in the kitchen and asked the chef which position he could most live without. Going into a the golf season with many banquets booked, it was a no-brainer; cut the sous chef position.

The thing that rankled me was that they could have let the banquet chef go and have me take over his job. I'd been with the company longer and have more experience and knowledge than the banquet chef. So, in a way, your guess was correct in my circumstance. Although they did not hire a replacenment for me, the person kept on was younger, less experienced and paid less than I was.

Hey Brad , just my two cents . 6 years ago when I was 36 I was a restaurant chef for a large hotel and casino here in Reno . My restaurant was the 24 hour coffee shop which averaged 800 to 1400 covers each on days and swing with about 400 to 800 on graveyard shift . I had a 62 year old man working for me as a
line cook on graveyard shift and one night I asked him what the heck was he doing working so hard at his age for ? He told me he used to be the executive chef at another casino but was replaced by a younger and cheaper chef , he said he worked now as a line cook because he needed the money . I looked that old man hard in the eye and told him no offense sir but I do not want to turn out like you . He laughed and told me that there were some really good food jobs out there if I could use my imagination some .
Well right then and there I decided to get out of the restaurant rat race and the long hours . I had always heard about how bad hospital food was so I figured if I could get my foot in the door I could make a difference . My first job was at an acute care hospital as executive chef . Monday through Friday 5 : 30 A.M. to
2 : 00 P.M. What a difference you can make also , they had never seen catering parties done so well , the patient food satisfaction surveys were through the roof , cafeteria sales hit all time highs .
Doctors wanted me to cater private parties for them . All of this by just doing what I had always done . Now for the last 2 years I am the Food Service Manager of a skilled nursing facility and its the easiest job Ive ever had , and the best paying . Monday through Friday day shift ( I set my own hours , about 45 to 50 a week ) , holidays off and man I have a life and still get to play with food . I do at least one party a month which I normally do most of the cooking , and my staff are all trained by me which I really enjoy the teaching aspect of my job , plus I get the satisfaction of really helping people who need it by providing good home cooked food . Youve gotten a lot of good advice here
but remember to use your imagination wherever you land . This is my story so far but I can tell you I am glad I made the move . Whatever you do Brad you shall be great at it so for now maybe enjoy the peace and freedom to just do nothing .
We love ya man , your friend in food , Doug.........................:cool:

Doug's comments gave me another idea:

My 91-year-old mother-in-law lives in one of those "Senior Living" complexes with different levels of assistance to and care of the residents. She's always complaining about the meals (and rightfully so; they're not very tasty). How about either working for the corporate parent (like Marriot, Hyatt, or whoever else runs them), or even just (!) cheffing in an independent. That sort of facility is a HUGE growth industry!! And our parents (and the grandparents of you youngsters! :D ) certainly deserve the great food both Greg and CC can produce!

CC,
maybe it's completely stupid idea, but i'll share it anyway.
Since i've learned the story about Mario's father retiring from Boeing, and opening the now wildly famous salumeria in Seattle, i'm thinking: what a great idea for mid-life career change!
Just in time there is an article in the last issue of Vogue by Steingarten about the art of salumi being a latest craze in the serious italian restaurants in New York (and Bertolli in LA?). You should read it, especially the last sentence, something along the lines that they'd like to expend the business, whatever it means...
regards, helena

CC,
It's lovely to read how many people are concerned about you. I'm sorry about losing your job, but I do believe people like you have better opportunities coming, in whatever form they may be. I wish you the best for you and the family.

vogue issue

CC, unfortunately it's not available on the Web. You can read it on your local newsstand, or if you PM me your mailing address, i'll make a copy and send it to you.
- helena

Brad,i`m pleased to see that someone has recognised how much you have to offer them!:)
Good luck in your new position,Leo.:chef:

bear cc,
congratulations!!!!!:) :) :) :) :) :) :)

Well, tell us about the new job.:confused:

Who says Friday the 13 is unlucky?? But then, this was never a matter of your luck: they have incredible luck in finding YOU!

Great way to start the new year, CC. May it be especially sweet.

Mezz

Hey, you can't just leave us hanging, CC!!:look:

Congratulations, and DO TELL.

Oh, that is so great! Mazel Tov!!!!!!!!!!!!!!!

(now I have to sound like a Jewish mother): Didn't I tell you you'd be perfect for a job like that?


:bounce: :bounce: :bounce: :bounce: :bounce: :bounce: :bounce:

Now we have to work on a position for Greg ;)

Congratulations, Brad! It sounds like the perfect job for the perfect gentleman chef! I can see you charming the heck out of all those seniors! Absolutely wish you the best of luck!!!!

Brad , welcome to the other side dude . Your wealth of knowledge and talent will for sure increase the quality and the joy of the peoples lives you are entrusted with . Keep us posted , ok . Your friend in food and people , Doug....................