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.