OrleansAg- I might can offer a counter-perspective here, as I am in the opposite boat you are. I got a job washing dishes in 1999 when I was 19. Although I went to college (and have a degree), I gravitated towards cooking as a career. I liked doing it, I liked learning, and set my sights on working my way up the ladder. Now, I'm 30 and have for the last year and a half worked at a white tablecloth, casually upscale (it that makes any sense) restaurant, first working garde manger, and now as Chef Tournant. I paid my dues flipping burgers, washing dishes, working for brainless corporate operations all to reach my goal of working in a nice restaurant serving good food where things are done the proper way. A year and half into it and I want out. I am in no way trying to discourage you or your passion for food, but I feel the need to re-itterate what others have already mentioned. It's hard work. It is, in effect, like joining the army. Night after night after night the work never ends. The demands are relentless. The demands of the job are the only thing that matters. Tired? Hungover? Already worked 50 hours this week? Supposed to have today off? Sick? Haven't seen your family? No one cares. All that matters is that the food hits the table the way it's supposed to when it's supposed to. During the winter months you will not see the sun. Anywhere from 35 to 50 or 60 hours a week you will work under enormous pressure while your chef scrutinizes every thing you do. You are always under the microscope and, if your Chef is any good, there will never ever be any relaxation in standards. No such thing as compromise..."No" is a word you just don't say or hear in a professional kitchen. And you'll do all this to make enough money to exist just above poverty level. No benefits, no vacation time, no paid time off, no 401k, no planning for the future, nothing. That's the bad side. The good news is that there is no greater industry in the world than the restaurant industry. The satisfaction you feel after a good night, hell, even during a good night, is un-paralled. When you're "on" and everything is working out, it's hard to believe someone is paying you to have this much fun. However, like someone mentioned earlier, nothing will kill your passion for food like doing it professionally. If you can swing it, I would encourage you to contact some nice restaurants in your area and look into the possibility of spending some time in the kitchen. This way you can get a feel for what really goes on. The heat, the cramped spaces, the noise and chaos. Then you can ask yourself "Is this how I want to spend my life?" I apologize for this post being long on negativity and short on advice...I think I veered off my point a bit, but I help it helps, and I wish you all the luck in the world in your choice. Concerning my dilemna, anyone have any advice for someone who has nothing but kitchen experience on his resume, a BA in Anthropology/English, and is looking to get out of "the Life?" Cheers, Bradley
