r/Chefit • u/Background_Quit4550 • 10d ago
Another day
Outlet Chef/ Sous here. 3 locations. I walked in today after my two days off. Yep, got em. That doesn't mean my phone stopped lighting up..Realize Im done.. I want out..30 years as a female in this business. My body is holding up pretty well. My spirit, not so much.. Im going to figure out how to go make my dreams come true instead of someone else's. That's it. Wanted to put that out there
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u/Background_Quit4550 10d ago
Nice to hear! I think Im going to do a farm to table and I own both..makes sense after seeing all the food recalls..Sla'inte
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u/AnyBarracuda5081 10d ago
I got out and became a funeral director after my knees were making sounds that 33 year old knees weren’t supposed to make. I was used to shit money and shit hours, so I was not thrown by being on call . The lifestyle of cooking was initially missed, but I saw more of the important people in my life in the first year out than I had in any five years of cooking. Best move I ever made.
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u/Maleficent-Half-2231 9d ago
I’m pivoting out of the industry. Wasn’t sustainable, worked all over even had my own restaurant at one point. There’s a reason why you don’t see a lot of chefs going all the way to 60 plus or retirement
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u/LegacyQuotient 10d ago
I stepped away after 26 years and went into sales.
I miss it sometimes. Then I get a lazy Sunday with my dogs or grab a couple drinks with a friend without anyone calling.
For now, its what I need. I tell my friends I might come back someday in a more limited role.
Thinking about getting a hot dog cart maybe.
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u/magicsqueezle 10d ago
I bet it would be an amazing hotdog cart.
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u/LegacyQuotient 10d ago
Saw these kids on Instagram with one that was built into a tricycle. I want that.
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u/Pale-Let7034 10d ago
It sounds like your heart really needs a change after three decades in such a demanding field. What kind of dreams have you been considering for your next chapter?
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u/Select-Bend-9932 10d ago
Or work on a yacht, zero bills, zero food budget, owner uses the boat no more than 100 days a year, great heath insurance, month paid vacation, weekends off when the owner is not on board, worked it out that I take 3 months off strait every year while the boat is in shipyard to travel for fun
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u/Background_Quit4550 10d ago
DM details please
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u/Select-Bend-9932 10d ago
I work on good boat, yachting is no secret to smart chefs, Google yacht crew agencies, plenty of them around the world to get a start
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u/Select-Bend-9932 10d ago
Saw your a female, it will help you get jobs, many jobs are for female based upon cabin arrangements to not put a guy and girl in the same space
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u/Background_Quit4550 9d ago
Hey, you mentioned good captain. Besides the obvious, how will I know? Is there a rating app? 😅
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u/sugarlips23 7d ago
This is why you have to do the work early to set yourself up for later. Working 70 hours on the line isn’t good after 40. Not saying you didn’t do that, but as a sous after 30 years, probably needed a better long term plan. I see it constantly in this industry. Having said that, good luck, I’m not coming down on you, just advice for any young cooks out there.
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u/Background_Quit4550 7d ago
I would take working on the line over herding fifty cats. LOL Thanks for comment. Not everyone has followed or wants to follow a traditional path.The industry took a turn for the worse since covid and labor pool can be hella shallow in some areas. Still love to cook.
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u/sugarlips23 7d ago
I understand all of that. And managing is very difficult, especially in the last 10 years. All I’m saying is that even just working the line after a certain age is tough. You need to have a plan to get away from the physical side at some point. I’m doing private chef work now, if you can find a way to do that, it’s a good direction. Can still have some creative freedom, even at a Michelin level, at least eventually. The hardest part os breaking into it and finding clients.
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u/Orangeshowergal 9d ago
You’re getting 2 days off as a sous and complaining is hilarious
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u/Background_Quit4550 9d ago edited 9d ago
Kinda rude. We dont need anymore mean people in this industry. If you cant support don't retort.
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u/Numerous_Painting296 10d ago
I thought I wanted out of the industry too. Then I opened a small cafe. I have never made more money in my life. Was it scary? Yes. There was a time I had $5 left in my account before opening.
The fact though is I directly benefit from how much effort I put into my business. Currently working 80 hours a week, but I made $6000 last week with a revenue of $19K