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How to get back into the industry after 12 years of illness .

post #1 of 6
Thread Starter 

Hello all, I have been sick for 12 years and my illness has completely stabilized . I am trying to get back into the party business after a long time from being away from it. I am rusty with skills and methods. I have baked a bit recently at home and still remember alot of stuff but its the basics the more hard core stuff is a distant memory. At this point I still wish after all this time wish to be in the pastry industry preferably in restaurants and catering . I have been told by many once it gets in you it never leaves and after 12 years of being away I still have it in me to do this type of work. I have changed as a person back 12 years ago it was all about wearing the hat , being the man and making as much money as possible with a lower need to make great things . Now at 41 I only want to make incredible food and make as many people happy as possible. My financial situation is very different from the norm I am limited to certain dollar amount per month take home on disability this makes it so all I can work is part time so making big money as out of the picture . To make great food would be an incredible thing and get a good pay boost as well would be great. I no longer care about being the boss, making big money or having a big and bad attitude . This time around its all about great food, energy , and providing the best experience I possible can for the patron at hand. I love to make different renditions of desserts that are already out there. I am looking for a position as a pastry cook or assistant pastry chef in a small operation. I still love this and fondly look forward to returning to the industry and learning as much as possible . I feel I probably should look for a paid apprenticeship somewhere seeing how all I can work is part time and I need to get my skills back. I would love some advice as to how you feel about this and suggestions as to what I should do and the path I should take to get into the field and to soon again become successful as a cook and or chef in the future. Thanks for your time and input  

post #2 of 6

I would suggest knocking on as many kitchen doors as you can and talk to the chefs in pretty much the same manner as you did in your post. You will probably encounter a lot of chefs who don't get where you are coming from and what you have to offer, but then you wouldn't want to work for them anyway, so no loss. It is always best to realize sooner than later, if it is a fit or not You will find a chef that gets it and that you click with and that is where you want to be. Goodatcha for your attitude and wishing you luck on your quest. It will happen.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 6
Thread Starter 

I thank you so much for your advice some chefs might not get it i have passed on a few opportunities because they want a person who will come in and go right at it I need help in certain types of things and not so much in others i have been reviewing recipes and seeing what I know and dont know I seem to remember parts of recipes and not parts of other parts when it comes to the method parts . My cost control and weights and measure is right there . The methods for making some thing well I need some work. I will soon be knocking doors and seeing whats possible before Chef Talk I had no idea what to do . After some great advice i have a better vision of what to do thanks so much Michael 

post #4 of 6

Congrats on getting back to health!

"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
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"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
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post #5 of 6
Thread Starter 

Decided to NOT go back into pastry for a job. There just seems to be much resistance to the idea . I can t get hold of anybody for advice , in my area there is literally no pastry positions open . I have baked a bunch of things and nothing has come out at all . I have lost that magic touch completely . I remember about 1/10 of the skills I need to be successful in pastry . So the dream of becoming a chef agian is dead and will remain so  . I would have to do to much work messing up to get good again . I have a severe mood disorder heavy stress and axiety triggers it completely and I end up hypo manic and all kinds of crazy . My part time job I have currently will be where I stay I guess I'm just not ready for this and probably wont be in the future as well . Too much time has past 12 years and i have forgotten all I know It seems what kitchen is gona pick me up when i tell them my skills are so rusty I cant even bake a simple pie or make a batch of mousse . Talk about swimming against the current . This is just a bad Idea that maturity and reflection on my past has taught me to listen to my self wrong place wrong time . Thanks for everyone who posted a comment . 

post #6 of 6

As a professional chef I would welcome a person like you, in my kitchen. That said, you are facing an uphill battle. As you probably remember, from your days as a chef not many restaurants have the budget for a dedicated pastry chef. Obviously, the good ones do, but let's be honest, there are a great many more, not so good ones, out there.

 

Your quest would be made substantially easier if you are living in or near a major metropolitan region, NY, LA, SF, Chicago you get the idea. In those areas it is a sheer numbers game and one you would probably win.

 

But, it is your dream, and you seem to have passion for it, so get out there and make it happen! Remember, what the mind can conceive...

 

Kind regards, and the best of fortune.

 

Anthony

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