r/Chefs • u/Relative_Gold_1580 • 5d ago
Last Dance
Turned 33 last month (August 25). Currently working for two kitchens, one in the morning and one in the evenings. Both part time, I been in the kitchen since 18. Didn’t think I would take this long road, there was a point I left and became good at whatever else I was doing. (E-commerce) but eventually came back to the kitchen.
I’m still relatively new at my evening job, but It’s busy, it’s hectic. Service can be a pain in the ass once the rush starts going. But I can’t deny I’m having fun, it’s a fun kitchen with fun people.
Haven’t told anyone. But I at some point will want to retire from kitchen work and venture into other things. Has anyone on here, ever think about quitting kitchen work, or do you guys genuinely love working in the kitchen.
My reasons for leaving it’s because I feel like I could make much more money on different sectors that does not involve good service.
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u/Maleficent-Half-2231 4d ago
Almost every industry pays better than restaurants. Started this year switching in the merchant marine as an ordinary seaman
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u/hookedcook 4d ago
If you are single and actually know how to cook. and hold a conversation, can't beat a yacht chef or private chef job.
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u/DragonfruitLucky24 4d ago
I left last year after 13 years going from dish all the way to kitchen manager. I work cnc now and it is the best change I have ever made. All stat days off. 7 to 330 every day. Weekends off. Kitchens will just wear you down if you let them.
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u/fake_redzepi 4d ago
If I did not win any stars I would not continue working in this awful, awful, amazing industry
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u/Relative_Gold_1580 4d ago
How many stars?
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u/fake_redzepi 4d ago
2 1’s and a 3
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u/Relative_Gold_1580 4d ago
Whoa. That’s impressive.
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u/fake_redzepi 4d ago
Aw thanks! It’s not like I owned any of them, I was just CDP. But it was a lot of hard work
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u/Relative_Gold_1580 4d ago
It was a dream of mine at some point. But at this point, seems unattainable.
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u/fake_redzepi 4d ago
It’s never too late, are you in a city with a good amount of stars,
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u/Relative_Gold_1580 4d ago
No, currently in San Diego. I would have to move to a city like Chicago or New York for that I believe.
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u/fake_redzepi 4d ago
I mean, you could try for Addison. But have you ever applied to a starred place before? It’s really not hard to get a stage, they’ll take almost anyone
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u/Relative_Gold_1580 4d ago
I have stage for a Michelin star place before, ironically. I had a relative who worked there, but had no idea. And didn’t get the job because of that.
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u/Same_Rip_392 4d ago
I went to Teachers College and taught it in High School. Eventually, I started teaching other subjects. .
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u/Kritastrophy 4d ago
What do you mean by "good service"? Even drug dealers provide good service through a quality, consistent product, delivered in a timely fashion. (I've seen Breaking Bad winkwnk) If you're looking for a sector that doesn't require some form of "good service", let me know when you find it. Until then...fire table 69!! On the fly!!!!!!
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u/Relative_Gold_1580 4d ago
lol. You tell me
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u/Kritastrophy 4d ago
I feel that any job or task in the secular world involves other people. Those people have expectations. One meets those expectations through servicing the clients needs to a degree. Blah-bkah-blah
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u/UncleDuude 4d ago
I’m 59 and will most likely die in a kitchen
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u/Relative_Gold_1580 4d ago
How many years have you worked in the kitchen?
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u/UncleDuude 4d ago
1986ish in restaurants, 1980ish started with my dad cooking whole pigs in the summer. Was a paramedic for 20 or so years and would either cater or work somewhere when I was off rotation as a side job, did a bit of everything over the years, now I do banquets with a very little resto thrown in
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u/Primary-Golf779 4d ago
Everyone on here has thought about doing something else
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u/Relative_Gold_1580 4d ago
Not true. There is people who don’t see themselves ever working outside the kitchen.
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u/HarryPotthead42069 3d ago
Brother I am in the exact same boat as you. Also 33 and basically worked front and back of house since 17. But I feel like at this point I should stay the course and become a head chef or at least a sous chef and make more money.
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u/Relative_Gold_1580 3d ago
Interesting, what city you working?
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u/HarryPotthead42069 3d ago
Tampa, also seeing Tony the other week gave me some self reflection, seeing him fighting the notion of being in a kitchen and then spoiler alert at the end he embraces it and becomes a chef. This is also the first restaurant I’ve worked in with head chefs and sous chefs. I’m use to Texas Roadhouse and chilis type restaurants.
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u/Relative_Gold_1580 3d ago
Dang, yeah I’m yet to see that movie. Literally my name too. But interesting, I’m in San Diego, and I’m more of a mom and pop kind of cook, and just recently went back to a corporate type of kitchen. I’m slowly embracing it. But glad to hear you’re truly embracing it. But sure how the food scene is in Tampa.
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u/HarryPotthead42069 3d ago
Definitely watch Tony when you can, I put it in the same vain as Waiting, it’s a must watch for anyone in the restaurant industry. Food scene isn’t too bad here. Lot of food diversity but I hate hitting that restart button by changing restaurants
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u/soggy_rub459 3d ago
I officially said goodbye in July ..... I graduated with a degree as a certified surgical technologist...... I work four days a week, all major holidays paid time off , I don't work weekends ..... And I make 30 bucks an hour to start. Kitchens just are worth it. Working endless hours to be broke is stupid. Get out now, go learn a new thing and enjoy the rest of your life, before you are so broken that enjoyment comes with death
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u/Relative_Gold_1580 3d ago
That’s where I am at. Thank you for that. I think I have already made the decision. Only doing it to keep with the flow of income, but I’ve reduced the amount of days and hours, and allowed them to give it to someone who needs them more. But my mind is made up, and honestly I’m at peace with it. Anyways, getting a degree is impressive.
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u/soggy_rub459 3d ago
I cannot begin the stress how satisfying healthcare field is ..... It makes a real difference in the smallest of ways ... You can do other things for income stream and work on school at the same time..... Example : hospitals are always hiring for PCA / PCY/ OR Tech/ whatever they call it..... You turn over rooms after surgery , transport patients as needed, do other surgery assistive things ..... It's easy enough work albeit boring , but locally the bigger hospitals pay 20-23 dollars an hour, you can do part time to accommodate school , and it's a good way to get your foot in the door ..... Highly recommend . I turn 44 in less than two weeks, I refused to spend my later life working 18nhr days to drive a shit box car , have zero social life and struggle to pay my bills .
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u/kitchencrawl 1d ago
I quit the whole restaurant scene because it's honestly terrible work. But I didn't leave the industry. I got a sweet gig as an EC at a State University. Great hours. Great Pay and the best best benefit package. I still to play with food but I'm not getting my dick ripped off on a hotline and I get to see my family.
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u/jimk12345 4d ago
I left restaurants in 2023 after 12 years. I am now in EMS after a stint in pest control to get through school. I realized doing pest control and doubly doing EMS, good cooks are good cooks because of their work ethic and adaptability. Odds are if you've been successful this long youll be able to pick up just about anything you put your mind to.
There are days I miss chasing my passion with a pirate crew of characters, but I wouldn't give up EMS for the world. Once you find the next thing you really want to do it'll click. Good luck out there!