Chef needs Career Change Advice

Discussion in 'Work, Careers, Employment rights, further study' started by Jay The Chef, Jun 6, 2008.

  1. liaconn

    liaconn Frequent Poster

    Your post is useful feedback, because you have explained the thinking behind your views. Making belittling one liners about 'real' degrees and universities with no further information or comment is not really feedback, in my opinion.
  2. skint

    skint Guest

    Sorry to jump in Chef but does anybody know a (good) careers adviser in Dublin City or North Dublin?

    Thanks in advance
  3. Blossy

    Blossy Frequent Poster

    hi, congrats on wanting a change, i was in the hotel industry for 10years and for same reasons i changed as for kids, i do know that i had to take a big step down money wise but it was worth the struggle in the end. im still not where i want to be but i got out of it and got a job, nothing too strenous so i could go to college at night. its tough with smallies but it can be done. From working in hotels i can only imagine how your family is coping with your hours. my advice is def go to fas and see what they have to offer, your own business is a great idea and u have all the skills needed, but do you have the finances to back it or once again, loosing time from your family!? Any chef that i know that left,went into business with others in the catering industry! if your passion is gone def look into courses and hopefully someone who has done this can mail u on this! best of luck.
  4. Jay The Chef

    Jay The Chef Guest

    Seriously straying from the original point here lads/ladies it's a post about career change ,thank you those who are posting about this and as for the other comments best left in the bin.
    Positive comments re career change gladly and greatly appreciated.
    thank you
  5. delgirl

    delgirl Frequent Poster

    My other half was an Executive Chef for 20 years and left in Autumn 2006.

    He didn't know what he wanted to do either, it just wasn't being a chef anymore. He still loves cooking, but the hours were just so anti-social and there are a lot of 'politics' involved in hotel work.

    He missed our son growing up - working all hours and weekends and 6 day's a week in the Far and Middle East and Africa. Our son is now 14 and hardly knows his Dad and is very close to me as I was the only one there for him.

    We now run a very successful International Recruitment Agency and have been able to use all his many contacts, both here and abroad, that he made over the years. We specialise in the placement of qualified and experienced chefs, mainly from mainland Europe.

    Another friend of ours who was F & B Manager for many years has joined a large company who supply specialist breads. He is responsible for new products and sales with a 9 to 5 job, Monday to Friday and almost the same salary he was on before.

    Someone else we know has changed from Executive Sous Chef to purchasing of food and beverage products for a large company.

    Another long time Executive Chef has formed a partnership with a reputable butcher and he is using his skills as a Chef to negotiate business deals with other Executive Chefs as he knows exactly what they want, how it should be presented and can help calculate yields etc. He also now works Monday to Friday, 9 to 5.

    It's probably always easier for a Chef to do something food related as that's where his knowledge lies. However, you have the complimentary therapy qualification and are lucky to have this option to consider as well.

    Whatever you do, good luck with it and enjoy the time with your family.
  6. mildew

    mildew Frequent Poster

    Chef! Have you considered the idea of working in the Industrial catering section?
    I was in a similar position a few years ago, (recently married, young child etc.) I moved to one of the large contract catering companies. I am on very similar wage to before with no more night work, no week-end work, no more bank holiday or christmas work either. I still love my choice of career and also have great home life too!
    There was an old idea in Hotels and restaurants that Industrial catering was "not real cooking" there are alot of very good quality units out there where the quality of food is on par with many of the best kitchens in "real" cooking.
  7. yob

    yob Frequent Poster

    is this relivant.

    not relivant.

    this is not relivant as to the op origional question,if you cant be helpful to the question in hand,please refrane from posting thankyou.

    well sad chef and i totally agree,perhaps you should consider an administrater position here.
    as to your qustion chef,go to a recruitment office,and arange to see one of there managers,who will have alot of experiance and guide you in the right direction,its what they do,best of luck i know exactly how you patient,yob.
  8. Jay The Chef

    Jay The Chef Guest

    Cheers mate,working now as a Deli-manager,no drop in pay but a few more hours involved which I don't mind.As well as it's a starting salary and a new ladder to climb as well as new skills to learn.
    Thanks for your and other constructive replies.
  9. DavyJones

    DavyJones Frequent Poster

    That was quick, fair play.
  10. vegetablevn

    vegetablevn Guest


    I agreed with you. Any way, your points of view make me thinking about some thing for my project.

    Pls try to keep posting. Tks and best regards
  11. johnno09

    johnno09 Frequent Poster

    Have you looked into training and opportunities as a health and safety inspector for the food industry?
    Id echo the point on getting professional career guidance, im sure you have no intention of throwing in a job in this climate without a clear plan of action and contingencies but do get professional guidance first and try and get a part time qualification to make your change if you need one. In that regard your hours might be of benefit in the short term if you have to undertake training. Id think long and hard about starting your own business at the moment instead id put your time and energy into a gradual progression plan.