Life Rules,  The Weekend Update

The Weekend Update: The End of #ChefLife

I have been a Chef for years.  I worked my way up.  I had good times, bad times, learn alot, fell alot.  I loved it, it was always a passion for me.  Ive been a dishwasher as a kid, and I worked up the ranks to become an Executive Chef.  Im proud of it.  I will always be a chef.  That’s why it’s so hard to say “I Quit”
/READ MORE// Taking Stock // Where To Start

I had to quit.  Not the job or place I was.  I mean, quit the business.

Being a Chef is hard.  Its hard on your feet, your hands, your knees.  You work 12hrs a day, 6 or 7 days a week.  Sometimes you work 14 days straight.  It’s evenings, long nights.  Its still cleaning Saturday at midnight.  It’s missing your family at Christmas to cater a party.  It’s stress.  Keep you up in the middle of the night, ruin your appetite, give you heart palpitations stress.

Its a wonderful, awful, beautiful disaster of a business.  I’ll always love it.  But I had to leave.

More on that Later.

On Twitter @ItsRichyLee and on Facebook

Richard James Lee is a Canadian-born Writer, Chef and Entrepreneur. He is the Editor in Chief of Ions and Chef of Kayak SmokeHouse in Toronto. His Printed Works include Dark City Streets and White.

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