Howdy chefneo!
Welcome to our l'il corner of the web. We're a fine batch of folks made up of those from all regions and all walks of life. We always enjoy meeting new folks and making new friends- so we're glad you stopped by and hope to see you often!
Everyone here has great skill- wonderful appreciation of foods- sometimes of various types. And we all have fantastic stories to tell about where we've been and what we've done/are doing. The more you get to know folks, and the more you share- the more you'll grow attached to the group, and the more we'll learn about and appreciate YOU! So we encourage ya to take part!
Me? I'm 42 and had a first career as a chef- started in my first kitchen as a dish-washer/prep-boy at just 14. I never attended culinary school- though doing so is one very good path to get to a successful career. I instead started very young and served an apprecnticeship thru the American Culinary Federation and achieved certification that way. My skill level is very low when it comes to others tasks, so for years, cooking in restaurants, hotels, resorts, cruise ships, then remote site work camps for the oil, mining, and commercial-fishing industries in Alaska were my bread-n-butter.
Cooking has always been my passion- and I was so lucky to have a rewarding career I loved for so long. But after over 25 years I recently left Alaska- and kitchens, to return home to central Illinois to be near aging parents.
Cheffing is fantastic work and a wonderful creative outlet, but it's also extremely demanding. I never had a problem working huge 80+ hour weeks, but when I came back home last year to be near family, I made the decision that I wouldn't work such long hours ever again. So I now work a much kinder/gentler job in an entry-level position at the national corporate headquarters of the country's largest insurance giant. I work the graveyeard shift in the basement of this fortune-25 company and although the pay will be low until I get a few more years's seniority- all in all I'm liking the new gig and am feeling comfy & secure in my choice.
I miss Alaska and professional cooking terribly! I no longer have a job I feel particularly passionate about that feeds all my creative needs. But I now have more of a personal life than ever before- so it's been a huge positive trade-off for me.
I encourage everyone to do what ignites a fire in them and serves some need deep within. Sometimes that's finding your passion in your work, or re-prioritizing to find something that simply puts food on the table and leaves ya time to pursue passions outside of work. But either way- finding that passion and GOING FOR IT is the key!
Good luck and best wishes! We're here for ya- and look forward to all kinds of sharing! smiles- kevin (chubbyalaskagriz)
