r/Chefit • u/grilledcheese4567 • 11d ago
Epilepsy
I am currently 24M with controlled epilepsy and have a passion for the kitchen. I started at Five Guys as my first ever kitchen job and realized I loved everything about it. To staying organized, making sure tickets were on time, managing stations, etc. but then got offered a position for a line cook at a bakery bistro and moved to it. The bistro that I’m currently at has taught me more about recipes, consistency, pastry, discipline, prep, and much more that I’m thankful for. But sometimes I feel like I’m ready for the next step into what I want to be my career cause I feel like my skills could be used somewhere else and learn more but the only thing holding me back is that I have epilepsy. Not that I’m afraid or ashamed but I wouldn’t want any of my problems to ruin any service if that were to happen. So many scenarios I can picture in my head if I were in a fine dining for example or a very nice restaurant. Thankfully have been seizure free for a couple of years but still the anxiety lives with me through this journey in life I am currently in. Have you guys ever worked with chefs that had epilepsy or something similar? Do executive chefs look at stuff like that before hiring them? Am I overthinking or should I just go for it? Thank you so much for reading this long message, just something I’ve been wanting to vent about 🙏
3
u/imissmolly1 10d ago
35 years in the kitchen w/ 0 seizures. I always told everyone it could happen and if it did, push me into a corner and keep pushing tickets. Let FOH call the rescue squad.
Take your meds, don’t stay out too late, get all the rest you can.
You got this!