[Cookbooks – How Many Do You Own? (Part 3)]

So far I have a total of 11 but if Santa is going to be good to me this year, it will soon be 14. I specially can't wait for The Soprano's Family Cookbook. I heard good things about that one.

Current:

Complete Chinese Cookbook

Quick & Easy Sushi

Quick & Easy Thai

Gourmet Gringo

Sushi for Dummies

Panini The Italian Way

The Book of Pasta

Fast & Easy Cooking

Fit it & Forget it crock pot recipes

The Breath of a Wok

Peterson's Essentials of Cooking

Xmas want's:

Peterson's Sauces

Julia Child Mastering the Art of French Cooking

The Soprano Family Cookbook.

Let's not forget the hundreds of recipes I've printed off the net. They're all organized in a 2.5 inch binder.

Cheers,

Bob

[To catch a thief ... restaurant pilferage ....]

I was very bad in my college days.   I routinely walked out with some of the oversized glassware they used for specialty drinks at a restaurant/disco in NYC.  I made sure to carry my oversized tote on those expeditions.  We also used to take home the cute little silver pitchers they served the sour cream in at the "Steak & Brew".  I thnk they switched to paper cups.

We also (me and other members of my college fencing team) decided to help a teammate get started on her dowry by taking five sets of used place settings from the restaurant in the Ramada Inn in Ithaca when we stayed there during a competition at Cornell.  I was actually a bit wary to return there when I had reservations for a business trip in Ithaca many, many years later.  Guilty as charged!

Finally, someone who fess's up to their own devious ways. Almost every single post here is about knowing, seeing, hearing but never doing. Why is that? Come on people, you know you've "done" it.

I fall in this "doing" category. Although, it was not my original intention. In my college days, I was going to purchase 6 of those big round plastic plates from Fuddrucker's for $3 each but I stood at the counter waiting for the manager for almost 10 minutes waiting to pay for them. I finally said screw this and walked out with them in hand. That was 15 years ago and I still have them and use them practically every day. Other than a hurricane glass from a bar while...in college, there hasn't been anything else that I can remember. I've seen friends take bar glasses.

[To be or not to be........a chef]

Thanks Chromedome for your insight and to all the others who have responded as well.

A few thoughts on what have been mentioned by several of the respondents. Hard work is obviously prevelant in a kitchen. I sit in an office all day bored to death. I look forward to the day I can get off my ass and out of being on the computer and do something worthwhile even if it's hard work. The satisfaction I imagine I would feel for being a part of making food for so many during the day would be something that I'm not currently getting. Matter of fact, there is not much satisfaction in what I do anymore. At least not like it was when I started my career. Repetition is obviously prevelant in a kitchen. For those of you who've never done accounting let me tell you something. You do the same things all day every day every week every month. The only thing that changes are the numbers you work with. I honestly don't think repetition would be a problem for me in the kitchen as I'd be out of the office doing what I love to do and that is cooking. Competition is obviously prevelant in a kitchen. While there will be youngens' with more experience than me I do feel that I bring attributes with me that these people may not have such as a strong sense of dedication, professionalism, business knowledge, maturity, ethics, morals, etc. This stuff is not typically inherant but rather is learned through many years of personal and professional experience. Besides, I've been cooking since before those wippersnappers were even born. That has to give me a better learning curve. Low pay is obviously prevelant in a kitchen. Ah, this would be a small problem. I spoke with a few people including a former executive chef for a local Hilton hotel about what I'm contemplating and every one of them mentioned the low wages. As I'm not too far off from a six digit income, the wage card may be a tough one to play. I think this may be a huge issue that will keep me from changing to a culinary career. This is not about the money though. It's about doing what you love to do. I really really don't want to waste away behind a desk. So if the budget will allow then hurray for me. Long hours are prevelant in a kitchen. This too may be a problem as I won't be willing to give up my musical career such that it is.

I will still be considering my options as time moves along which also includes research into becoming a personal chef. I will still be around so feel free to post your thoughts even if this thread appears to be dying down. More posts from the personal chefs out there would be welcomed. Thanks again for everyone's responses.

Cheers,

Bob

[To be or not to be........a chef]

Thank you, I will get the book...and read it too.

[To be or not to be........a chef]

Bob, 

I think it is great that you have found a passion in cooking.  I have no issue with your age.  I do have concern about your night gig.  I can tell from your post that you are very passionate about music.  My worry is that it would be very difficult to persue both cooking and music in a way that would be fair to both masters.  If you continue to play at night, and I hope you would,  what time does a gig ususally end?  Most day cooks start between 6 and 7 a.m.  and add in an hour for a shower and commute you are looking at 4 or so hours sleep/ night tops.  Don't want to discourage,  just wouldn't want to see anyone harm a true passion (music) for one that you may not be sure of.

Best of Luck and Welcome to eGulllet!

T.

←

T.,

That's a very good point. The real late night gigs don't happen too often. I currently get to work about 7:30 every day anyway so I would already be acclimated. With the three bands I belong to and the weekly rehearsals, I don't see there being much of an issue unless there are various shifts throughout the day that need covering. As I have no intention of giving up music...ever...I would have to make scheduling arrangements on those days.

I appreciate your thoughts and recognition of one's passion as it's very important to me in this stage of life to do what is necessary to be happy. My only concern is whether cooking will be what I'm looking for.

Cheers,

Bob

[To be or not to be........a chef]

Thanks guys for the replies so far. I wanted to add to my original post a few thoughts about what I'm trying to get out of posting to eGullet. I may have worded it in such a manner that directs the reader somewhere other than what I was originally looking for. Of course, ALL thoughts and comments are most welcomed.

I am completely aware that to make a career change is my decision alone and only I can determine if it's a right move to make. But before any decision can be made proper research into the culinary field is necessary. I'm sure many people who are working in the culinary profession did plenty of asking around to find out what it's like before making the decision to go for it. I think that's basically what I'm looking for here. Below are just a few questions that easily come to mind:

1. Is it feesable to make a change this late in life?

2. What is it like to work in a professional kitchen?

3. What is there to do besides working in a kitchen?

4. From the time I get out of C school, what is the progression of positions in a kitchen and how long does it typically take to advance?

I know I will be paying some dues when I start working in a kitchen...that's a given. I say bring it on if I get to use my new knives (can you tell I love my knives?). I am also of the frame of mind that I have no problem doing the grunt work if it's a means to an end. No matter where you are in life, it all comes down to your knowledge of the basics and paying my dues will reinforce those basics making me stronger.

I belong to Knifeforums.com and made this same enquiry there. They gave some very insightful information and mentioned that I come to eGullet for more complete responses. In addition to life in a kitchen, they also mentioned working as a personal chef, school instructor, etc. But until I get some experience and confidence in my abilities, I should probably start my culinary career at the beginning (school then restaurant/hotel) and then progress to other ventures when the time is right. What do you think?

Accounting is no longer working for me and I need a change. The salary is not so much an issue as enjoying life which should not exclude what I do for a living. I'm willing to take a lower salary if I enjoy what I do. I know it will be hard work but believe me, I'd rather but cutting down vegatables than staring at a computer all day long. My wife is totally excited by what I'm contemplating and is behind me 100% should I choose to go for it. That's why I'm here today looking for your thoughts and opinions. Feel free to ask me any anything you'd like. I will be on this thread like white on rice because I am eager to hear what everyone has to say about a career in cooking.

Thanks again for everyones time,

Bob

[To be or not to be........a chef]

Greetings,

I’m new to eGullet and frankly not sure where would be the best place to make this post but here is where I ended up. This post is being made in an effort to gather information and professional opinions regarding pursuing a career as a cook/chef. I am a 44 year old an accounting manager by day and a professional trumpet player by night. Lately, I have been obsessed about cooking and learning how to cook like never before in my entire life. It all started by being exposed to Japanese knives then replacing my cheap Henckles with a well-rounded collection of cutlery for my kitchen. I now find myself cooking for no other reason than the love of cooking and, of course, getting to use my knives. A few weekends ago for instance, I made crab cakes, stuffed chicken breasts and Thai spicy basil beef on a Saturday just for the heck of it. Since I love to cook, I started wondering what would it take to become a cook or a chef and is it plausible at my age to pursue? My accounting side affords me to be detailed, strict and by the book and my musician side allows me to be creative so I feel with time and proper training I could be rather good at it.

So, what do the cooks/chefs in here think? Take the plunge go to culinary school and get out there? I definitely will need professional culinary schooling since time and a rumbling stomach has dictated how I cook at home. Plus I’m all for it if it’s a means to an end. I don't know what kind of pay cooks or chef's get. I'm sure there's graduated levels based on time and experience as well as the various disciplines. Speaking of discipline's, what are the specialties that are typically and increasingly in more demand? How long would it take to get working as a cook or chef? AHHH. So many questions, so little time.

I am very passionate about playing my horn and want to do something other than accounting where I could have that same kind of passion and enthusiasm in my job. Is a culinary career change the answer? Thanks in advance for all your thoughts and opinions.

Sincerely,

Bob