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Hi to all! And big question to all professionals.

570 Views 5 Replies 4 Participants Last post by  franc82
Welcome everyone. My name is Jarek it is pleasure to join this forum. I would like to start with question that will also introduce me. I am 32 years old, 3 years a go I did my job as diving instructor in Thailand, and... during the time off, in one of the restaurant I was invited to see the kitchen, and I fall in love with this profession. Problem is at this time I was 29 and I decided to change my profession. As so I decided to travel to London...start on pot wash, go through to get money for NVQ , first Chef qualifications..and so working in many places,changing job often I still can't find my way. Places I mostly worked were only work camps without passion and quality only stress and no place to learn. I have in my head that I am to old to become good Chef. I can not find way, should I struggle in Michelin 80 hrs a week, or go to normal restaurant, or go to culinary sschool? How to master all this knowledge.. Bourdain in his book said that guy after 30 should give up.I study a lot, read but I have only mess in my head. I do not even have place to cook as I rent room. I am not from rich family, all I do I depend by myself, but I need guidance. Some advices? Thank You and all the best.
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Thank You Lulu. I was in one Michelin star restaurant I enjoyed it until Chef showed his real face with running with hands to people .. and bullying them for nothing. Qu As a interesting thing I tell You that this place did not have problem with asking pastry chef to clean pigs head and do service same time.. worst standard of hygiene that I seen was there. Huge rotation. People jumping to each other throat. Hours are not a problem... but people. I don't want to lose passion on beginning. I will follow Your advice and develop.32 to is not death huh:)?
Pete. Cheflayene. Laurenlulu. Thank You so much. One day I will come back to this post to write where am I at some point. Glad to be here. Warm regards
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