it's hard, but hey, who is happy always taking shortcutsI went to culinary school in 2003 after 10 years in accounting(non degreed) and got a job in a kitchen. I stayed in the kitchen as a prep and line cook, but due to life happening and money not, I went back to accounting after just one year,,,,,,and due to hours in accounting,,,the school i went to didn't work around it, so i ended up leaving that too, which sucked, i loved life in the kitchen....well, fast forward to 2009, I lost my accounting job in sept 2008, to only be unemployed and finally landed a job back in the culinary field as a prep cook in a cafeteria again this past March. Yes, the money sucks again, but hey, I love what I do, yes it is redundant, it can be grueling but that's a challenge and if you are never challenged on your job, it get's boring, and I love it. At age 37, I decided this time, I am staying to do what I love and money will come from somewhere eventually, even if I have to take a second part time job elsewhere. I guess this was meant to be,,,,and the great part is, after not being in culinary and being a school drop out, someone is still willing to take a chance on me,,,and to those who are afraid, cuz you are older, and slow and don't understand and feel like you can't handle the pressures of a kitchen,,,,,think about how you got to where you are now in the field you work,,,,it didn't happen in one day...speed comes with time, and any good chef will tell you they want you to learn it the right way and be consistent first instead of being so quick you consistently mess it up......keep your head up.....also some chefs love someone they can teach to do things their own way. When I first started back in 2003, I spent a whole month basically chopping salad and cutting deli meats and cheeses then moved onto different stuff,,,,,and even though it didn't work out the first time, it gave me something to go back to when other things didn't work out.