I'm in a career crossroad right now. I'm 28 years old hearing impaired with an education in culinary and marketing along with food service work experiences only.
I'm currently working as a pastry chef for a restaurant with over 400 seats. I have been working for them since the first day they open which is over a year and 9 months now. I'm the only pastry chef with no help. I still make the same 3 desserts since the first day which are sticky toffee cake, no bake cheesecake and chocolate cake along with a couple sauces and cookies as garnishes and biscotti cookie compliments (which I hate to make the most lol because it free and it the #1 thing I'm making the most comparing to anything else.. it a cookie, boring). Also I do brunch items such as 2 flavours of scones, cheesecake piped french toast, and waffle.
I worked roughly 90-100 hours biweekly, $14/hr with tips.
Initially I was planning on opening a pastry shop with the money I saved up so far which is 65k. But after working at the restaurant, it grinding me down and working nearly every weekend, holidays and the long hours. I'm not sure if the pastry shop worth it. I'm missing quite a lot of family, friends and social events. when I finished my shifts, I pretty much just crashed and do nothing because I'm tired sometime from working nearly 10 hours straight.
How do you guys deal with it or were you guys in similar position and change career?