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What job next for a Chef?

post #1 of 9
Thread Starter 

I hope someone can help, I've been a Chef now all my working life (32yrs) I'm now (for those that haven't already done the maths) 49, I've been running my own pub restaurant for the last 18 years but I have no money, as everything I have is tied up in the business, I'm thinking about selling up and buying a house, after doing this I will have a reasonable amount in savings, but not enough to live the rest of my life on. I'd like a Chef type job but not in a restaurant, I would ideally like better hours but as I have no ties any hours wouldn't be a problem, I am a fully qualified Chef with a very good reputation (top 1% on Tripadvisor for our area) I would love a job developing dishes for a company or training younger chefs. Can anyone offer me any advice?

Regards Alan FBII, FAFWS, MCGC

post #2 of 9

Could you explain what the initials after your name mean? You are in the US? 

post #3 of 9
Thread Starter 

I'm in the UK

Fellow member of the British Institute of Innkeepers (FBII)

Fellow member of the Academy of Food and Wine Service (FAFWS)

Member of the Craft Guild of Chefs (MCGC)

Just awards for sticking it out so long lol

post #4 of 9

Okay, so I'll suggest that if those associations have meetings, you attend one with your contact information and see who can help.

There are plenty of cooking jobs in schools of all kinds and they typically have better hours. Nursing homes, cafeterias and other institutional settings can use your talents without requiring the time commitment you have now. Sodexo, Aramark and other companies are worldwide and offer options. Commercial food producers should have openings somewhere in the UK. 

I think most important is to decide what direction you want to go in. 

post #5 of 9


Try Food and Beverage Manager in a hotel

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #6 of 9

@M16HEF,

Hey Chef. I'm just wondering what type of tax ramifications there are on selling your business. I'm assuming you're in England.

I'm in the same position here in the US. There is hardly anyone around with cash and I certainly don't want to play banker by financing .

Even with a cash deal the tax is outrageous. I am leaning towards staying with the business in a non physical working position and generating a retirement check.

I'm interested in your future journey.

Jeff

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #7 of 9
Thread Starter 

I spoke to my accountant and he said, you get the sold price, and take off the amount owed (mortgage) and the amount you paid for it and pay 10% capital gains tax on it, so its not too bad here in the UK, but there is talk that capital gains tax may come into line with inheritance tax, which is about 40% so that's a bit scary and is making us think that now is the time before they do.

post #8 of 9
Thread Starter 
Quote:
Originally Posted by chefwriter View Post
 

Okay, so I'll suggest that if those associations have meetings, you attend one with your contact information and see who can help.

There are plenty of cooking jobs in schools of all kinds and they typically have better hours. Nursing homes, cafeterias and other institutional settings can use your talents without requiring the time commitment you have now. Sodexo, Aramark and other companies are worldwide and offer options. Commercial food producers should have openings somewhere in the UK.

I think most important is to decide what direction you want to go in.

I didn't even think of that, isn't it stupid how the obvious can stare you in the face and you don't see it lol

post #9 of 9
Thread Starter 
Quote:
Originally Posted by chefedb View Post
 


Try Food and Beverage Manager in a hotel

What does that entail?

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