I was sick and unable to work for 12 years I am still on disability insurance so I can only work part time and earn a certain amount each month. I have been reviewing recipes and reading alot and realize i don't have the skills needed to jump right in, its been a long time away from a kitchen. I have been making stuff in my kitchen and it comes well ok i guess but not pastry chef level as I was in the past. I am over whelmed with ideas and I a thinking of possibilities that I could take to get back in the industry. I can in and no way be the pastry chef I just don't have the skills my mind is super sharp and when I read recipes I don't remember alot of the stuff needed . So as I have written I'm a lot rusty . My thoughts are to talk to a kitchen/bakery and see if they will take me on as a paid apprentice . then be able to move up from there . I want to be successful in this endeavor but I'm just not sure what the best first move should be and I want to do it right for me and a place i work for . To go in and say I can do stuff and not really be able to do stuff to me is a sure path to getting fired. I am in no way in the condition to get hired and jump right in, I need some time to relearn stuff and to reacclimatize my self to kitchen work . This has been a dream of mine for years to come back to the kitchen. The last time I was a chef it was all about attitude, being the man, and making as much money as possible. This time and probably due to maturity I want to make great food, network and be able to learn from my chef as well as the other people I work with I could careless if I were the hat and jacket I am in no way about being the "man" any more I just want to create and enjoy time working in food this time its all about the love for food .
Thanks for your time and I would love to hear what you think would be the best way to approach returning to the industry . Thanks Mike