Re: A Chef's Life - could you handle it? - Page 2

momtochloe · ‎11-03-2013

@IamMrsG wrote:
@house_cat wrote:
I watched a few episodes of "A Chef's Life" on PBS.
It's a very difficult career. I think it would completely sap my enthusiasm for cooking. As much as I love coking and baking, I'm glad I don't have a food-related career.
What about you?
Have you ever been a professional chef or cook, restaurant owner? Would you enjoy it?
House-cat, I don't know the show to which you refer, but I can certainly empathize with your thoughts about being a chef. I once thought it was my life's calling. I even tested for, and, with a perfect score, enrolled in a highly regarded culinary academy. I knew the hours for a chef are terrible. Then I got to thinking about being away from home and family for every holiday. We had a small child then, so with a heavy heart I withdrew my enrollment, and threw myself into being a home cook.

Many years later, with urging from my DH, I started cooking for a friend in his winery kitchen. As small scale as it was, I quickly realized I was too old to work so hard.

Based on the recipes and the advice you have shared on these boards, I am not at all surprised to hear of your culinary background. Your passion for cooking shines through and even though you may not have been able to exactly follow the path you first chose, I hope you are enjoying your talents and skills to their full potential. I for one am glad you come and post. I need all the help I can get!

IamMrsG · ‎08-29-2010

Anita Bourbon, welcome to the Recipes forum! I hope you find us a worthy bunch. Whether it's true or not, we like to consider ourselves the friendliest one in the QVC community.

Your comments about the conditions under which a line chef works struck a nerve with me. I remember being heavily warned in my entrance interview about the sort of folks I'd be working around. Even then, I thought the interviewer didn't think I, a woman <gasp!>, could take it.

Are you a bourbon aficionado, too? (Clever nickname!) This may be something we could delve into.

Edited to add: When I referenced "the friendliest one in the QVC community," I was, in my thinking, combining 'Kitchen' with 'Recipes.' Old habits.

Strive for respect instead of attention. It lasts longer.

IamMrsG · ‎08-29-2010

Mtc, thank you so much for your kind words. You started my day on a bright path.

I've seen your posts around the community and have enjoyed them. Your articulation, clear thinking and friendliness has been an asset to conversations. It doesn't take long to recognize whose name represents what quality of post to expect, and I do not hesitate to read yours. I hope we see more from you.

Strive for respect instead of attention. It lasts longer.

momtochloe · ‎11-03-2013

IamMrsG I thank you for your kind post, it actually brought tears to my eyes! Thank you so much for what you wrote. Sometimes it's easy to feel invisible on these boards so that really made me feel great!

I so wish I had your culinary skills but I truly appreciate your recipes and advice. Since I am by myself, I can't make everything I would like to but with folks like you helping me things are actually getting a bit better in the culinary department.

Thank you again for making my day. You will not be able to pry the smile off of my face!

Caaareful Shopper · ‎10-09-2012

My son has a CIA culinary degree and is a chef in a fine restaurant. He has moved back in with me to save for his house. I now see first hand how grueling this job is. He works typically 14 hour days (he's also a manager there). Goes through special "restaurant shoes" every two months from wear & tear. Fills in at another sister-restaurant when needed. Often works 2 to 3 weeks without a day off because he's constantly picking up slack when some of the junior chefs cannot come in. All this is a substantial move UP from his earlier chef positions, he says those other ones were awful, but this restaurant is considered one of the best and is competitively hard to get into. Oh, and he NEVER cooks for me at home, not that I ever ask or even see him. I admire him so much, but I could never do it!

momtochloe · ‎11-03-2013

CaaarefulShopper, a friend of mine's son went to culinary school and has now switched over to restaurant management. This way he is still in the environment to a point but he also gets to enjoy cooking for his family when he gets home. I am sorry to hear how these folks are being treated. You really have to be dedicated to stay in that game. I wish the very best for your son, he sounds like a great talent and knows what he wants!

Caaareful Shopper · ‎10-09-2012

Thank you SO much mtc! I'm going to share this with him tonight, or as soon as I see him (which ever comes first!).

Sammijo10 · ‎05-14-2011

Anita, have you read 'Kitchen Confidential" by Anthony Bourdain, and if so, are the stories of the chef's scene in NYC true?

house_cat · ‎03-09-2010

Thanks for the reponses. I guess I'm not alone in thinking that you have to make too many sacrifices for that career.

If I ever retire, I'm going to volunteer in the kitchen at our local senior center. They make 350 lunches every day, for the home delivery program and an additional 200 lunches for the seniors that eat at the center. Those volunteers work very, very hard, but if I am physically able, I think it will be a rewarding way to spend some of my retirement years.

~ house cat ~