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Mature Age Apprentice

post #1 of 6
Thread Starter 

My name is Marcus and I live in Tasmania.

After 18 years in the Property Maintenance Industry and 5 years running my own business, I feel it is time for a change.

I have always been exited about cooking and am thinking about an apprenticeship.

I am 36 years old married 3 kids and a mortgage.

Would this be a smart thing to do and would anyone think of giving me a job at my age.

Anybody's feedback on this would be much appreciated.


Confused and unsure!!!!!!!!!!!!

post #2 of 6

The wages aren't good.  I know of no cook who has a mortgage.

post #3 of 6

I work with two line cooks with mortgages, which admittedly is kind of weird.  Not very big or nice houses, but still.  Man, that's a tough call.  I'm in my forties and I can tell you this is a little harder on my body than it was in my 20's.  Although I quit drinking a few years ago which honestly lopped 15 years off how old I feel.


I will say though that kitchen guys that have been cooking for as long as you have been doing what you do, they're burnt out too.


You'll have to decide where your reason for living lies; is it in work or something else?  I suppose Salk and Einstein were happy living for work, but your average burger flipper isn't.  It's easy to let work become your whole reason for existing, and it's not a good idea.


At your age you can still do it, if you really want to.  But before you make any big plans you should stage or maybe get a part time job in the industry to see if you like it.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
post #4 of 6

Somebody will give you a job, but at any age, with no experience, you start at the bottom. That means low pay, the worst hours, and not much in the way of family life, holidays, forget them, kids birthdays, celebrations, forget them. Welcome to this great way of life!

post #5 of 6
Were mostly North American here, I hardly know where Taxmania is. If you are makibg good money in the maintenance business then keep doing that and take. Part tine job in a kitchen. Who knows every cook is as different as ( insert something tht is different) imIm so tired J can hardly think. were all have a story to tell and different circumstances for all. Good luck. PS if you hate fixing up other peoples property then yes go for it YOLO. Ha
post #6 of 6

@Marcus TAS  Might I suggest with a family, mortgage and a notion of excitement about cooking that you might take a moment to dip your toe first in sort of speak. Remain in the field you know best and can maintain a decent wage and then get a part time job a couple of nights per week to learn about kitchens and cooking. This will give you the from the ground up look at things in the culinary world and what you would have to endure full time if you were to jump right in. Also, this will give you an idea of the approximate hours you would be working in the culinary world if you were doing a full time job in your expertise and a part time in the kitchens. There are long hours 50+ per week, on your feet all day, bending, twisting, fast paced, heat, cold, burns, cuts, bad language, verbal (if not more) assaults (more on the ears than anything), no thanks, and little pay (starting at minimum wage with no experience). 


You always want to do your homework with any new career and the culinary world is one that most do not do enough research. Too many cooking shows make people think that it is an easy thing to just get into cooking and make a top chef through passion and hard work. That is not the entire picture. To be in the culinary world and have a very successful career one must have an innate culinary sense, a flexible and dynamic mentality, a physically fit body, the ability to learn new skills, be able to give up certain parts of your life for the culinary life, as well as passion and hard work. So just because you enjoy cooking does not mean that the culinary world is for you unless you have walk a bit in this field and KNOW for certain. At 36, school and an apprenticeship (IMO) might be redundant, as you have a business sense already. You can get a job (or volunteer) in some great kitchens with some wonderful chefs that will be willing to teach you the ropes and skills needed to create your own culinary business. (Just a thought)


I would definitely not wish to dissuade you from following your passion if it is a passion for you to be a chef. I wish to see you succeed and success comes from knowing oneself and path they wish to walk. Doing your homework is like writing a business plan so that you have a focus and know how you are going to achieve your goals.


I wish you all the best! :)

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