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Hi all. New to the industry.

post #1 of 3
Thread Starter 

I have been in the construction industry since the age of 16.  I will be 41 this Sunday and with all these years of experience with hands on work to pushing pencils in construction management, I find myself at a crossroads once again.

 

I say this because I was laid off recently as a construction manager and I have had it.  I have had much success in the construction industry, but I have also had much failure.  I have had enough of the failure so I am willing and able to find myself and do something I enjoy for a living.

 

I have not gone to CA school and don't plan on it.  I know I won't be the next Legasse or Ramsay and I am okay with that.  I love to cook and go out of my way to make good meals that for 99% of the time, everyone loves.  I enjoy being in the kitchen and find it very rewarding.

 

With that said, I am starting a new program called Kitchen Professional at Applebee's. (Yes, Applebee's.  I need to start somewhere.)  I am familiar with how the line works but it has been 20 years since I have been in the back of the house.  Other that 6 months working at Macaroni Grill, that is all of the experience I have as a line cook.  I have a passion for cooking but my experience comes out of my own kitchen.  Yes, I know that it is a different ball game working for a chain.  I have thought long and hard and have done my research.  But like I said above, I want to get into something I love to do, no matter the ups and downs about it.

 

Anyways, this is who I am and what I am about.  If anyone has any positive and motivating information on how I can best adapt to this new life and succeed at it, let me know.  I know this is an introduction forum only, so we will have to start a new one.  Thanks and God bless.

post #2 of 3
Well good luck sir. I've just starting cooking with no knowledge of cooking at all and I'm in a nationally reknowned Spanish tapas bar. So we all have out uphill battle but with your passion I don't see why you wouldn't be successful in any kitchen or job. Good luck
post #3 of 3

Welcome glad to have you at ChefTalk.com

Thanks,

Nicko 
ChefTalk.com Founder
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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
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