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/ck/ - Food & Cooking

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12292673 No.12292673 [Reply] [Original]

Has anyone on here switched from working in an office to working in a restaurant? I'm in my late 20s and I'm into cooking, but so far I've only held IT jobs which I have no passion for or interest in. From the perspective of a potential employer how weird would it be for someone like me to make a switch to the cooking world?

>> No.12292679

>>12292673

I don't know, but do something quick before you turn into me. 40 working an IT job which I have no passion for or interest in.

>> No.12292694

>>12292679
Ouch. Well I already did - my last IT job was 2 years ago and my current income is mainly from art projects which I sell, but that income isn't sufficient

>> No.12292779

>>12292673
Holy yumola I'm finna ding dong diddly BUST on this young womans SLOPPERS

>> No.12292955

>>12292779
Based

>> No.12292969
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12292969

she's my gf back off

>> No.12293424

>>12292673
You'll never be a great chef, you might be a decent one, in ten years. Also it wrecks your body so late it's going to hurt, but fuck it why not?

>> No.12293483
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12293483

>>12292673
It can be done but you have to know cooking for yourself at home is way different from being a line cook, you just do your part in the creation of a meal and don't really create full dishes. You could end up just making salads or frying stuff for months or even years as your daily work. It's also gonna be weird having a 30 year old guy in the kitchen that's on the same level of skill as a 17 year old cooks apprentice. But if you have passion and work hard on improving yourself. I've seen people improve more in 4 months by constantly wanting to learn and actively improving their skills than people that work for 2 years just doing what is generally expected of them. The 4 month guys are the ones that quickly go on the route make it to sous-chef and then head chef or eventually start their own restaurant.
If you want to live your dream you can anon.

>> No.12293742

>>12293483
This is good advice, if you really put in the effort you will do just fine champ.

Keep in mind however, you will be working much harder for less pay, and there is much more personal responsibility, if you fuck something up you cant kick it over to someone else, its all on you. But, if you don't mind a challenge, and you are ok with high pressure it can be really rewarding. Kitchen people are usually pretty fucked up and entertaining, and you are always busy so time goes fast.

>> No.12293753

>>12293424
there are michelin starred chefs who started in their 40s fuck off doomer

>> No.12294225

>>12293753
But are they stress-free and happy or is every waking moment of their life spent keeping that star or trying to get another one?

>> No.12294269

>>12292679
I'm pulling around 55k right now... I'll have to make a choice when I turn 31 for how my career goes from there. I really don't want to be in your position by my 40s though, no offense my man.