Ghost of BiB Posted March 17, 2006 Share Posted March 17, 2006 I am interested in people's careers and how they got there. Part of this probably comes from some unhappiness of where I am now. 633360[/snapback] I think we all get that at one time or another. I'm looking at making a change myself. More me than the job, though. Link to comment Share on other sites More sharing options...
bills_fan Posted March 17, 2006 Share Posted March 17, 2006 Actually I'm still a Chef, no really, I am. And if you're ever in the neighborhood I would be more than happy to provide you with all lobster, foie gras and Champagne you want. Link to comment Share on other sites More sharing options...
Mile High Posted March 17, 2006 Share Posted March 17, 2006 So many seem to quit being a chef. Is it the hours or something? 633358[/snapback] Well.. This is prbably something I could get into for hours, but I won't. It's not out of the question for me to work 70 hours one week and then 50 the next (minimum). It's a rollercoaster really. The stress, hours and industry or market changes which effect us daily. Alot of chefs never fall back on something other than food and they just get burnt from it (hobby or something of that nature). You really do have to have passion, bullet proof skin and/or drive to better your self daily to be that much better than the competition. I Love it. A true chef isn't just an embassador of food he's a teacher, shrink and a referee. Link to comment Share on other sites More sharing options...
OnTheRocks Posted March 17, 2006 Share Posted March 17, 2006 Alot of chefs never fall back on something other than food and they just get burnt from it (633373[/snapback] don't they train you to be careful around the stove??? Link to comment Share on other sites More sharing options...
Johnny Coli Posted March 17, 2006 Share Posted March 17, 2006 Bacteriologist working in drug discovery for big pharma. Link to comment Share on other sites More sharing options...
buffaloboyinATL Posted March 17, 2006 Share Posted March 17, 2006 Steinlager rocks!!! Can finally get it here in Atlanta.Errr... I'm a Procurement Management/Project Engineer for a large Atlanta based soft drink company that shall go nameless. 632972[/snapback] I have several good friends who work for that nameless company. I too am in the Dirty South. BTW, I am a Software Sales rep for a large network security organization. Link to comment Share on other sites More sharing options...
Mark from Albany Posted March 17, 2006 Share Posted March 17, 2006 Communications officer for a union that represents registered nurses. Link to comment Share on other sites More sharing options...
Nervous Guy Posted March 17, 2006 Share Posted March 17, 2006 I kill rats....and mice. Link to comment Share on other sites More sharing options...
The Dean Posted March 17, 2006 Share Posted March 17, 2006 I kill rats....and mice. 633471[/snapback] ...and babysit T-Bone Link to comment Share on other sites More sharing options...
DC Mom Posted March 17, 2006 Author Share Posted March 17, 2006 Well.. This is prbably something I could get into for hours, but I won't. It's not out of the question for me to work 70 hours one week and then 50 the next (minimum). It's a rollercoaster really. The stress, hours and industry or market changes which effect us daily. Alot of chefs never fall back on something other than food and they just get burnt from it (hobby or something of that nature). You really do have to have passion, bullet proof skin and/or drive to better your self daily to be that much better than the competition. I Love it. A true chef isn't just an embassador of food he's a teacher, shrink and a referee. 633373[/snapback] Does it affect how you eat? I worked at a grocery store in high school. I ended up losing weight (I was skinny to begin with) b/c the sight of food didn't make me hungry anymore. Link to comment Share on other sites More sharing options...
Crap Throwing Monkey Posted March 17, 2006 Share Posted March 17, 2006 ...and babysit T-Bone 633480[/snapback] ...and dream that were the other way around. Link to comment Share on other sites More sharing options...
taterhill Posted March 17, 2006 Share Posted March 17, 2006 ...and dream that were the other way around. 633542[/snapback] we still on for drinks tonight? Link to comment Share on other sites More sharing options...
Nervous Guy Posted March 17, 2006 Share Posted March 17, 2006 ...and dream that were the other way around. 633542[/snapback] T misses you. Link to comment Share on other sites More sharing options...
stuckincincy Posted March 17, 2006 Share Posted March 17, 2006 I kill rats....and mice. 633471[/snapback] I never patronize Oriental restuarants. Link to comment Share on other sites More sharing options...
Crap Throwing Monkey Posted March 17, 2006 Share Posted March 17, 2006 T misses you. 633552[/snapback] I'll have to stop over at the Land Of Misfit Toys and say hi, then. Link to comment Share on other sites More sharing options...
BillsFanNC Posted March 17, 2006 Share Posted March 17, 2006 I kill rats....and mice. 633471[/snapback] I just kill rats these days, although I have done in a fair share of mice too. Link to comment Share on other sites More sharing options...
millbank Posted March 17, 2006 Share Posted March 17, 2006 Dairy Farmer, plus bakery for the girls and art gallery for me... Link to comment Share on other sites More sharing options...
CajunBillsBacker Posted March 17, 2006 Share Posted March 17, 2006 Asst. Manager at a local CVS. Link to comment Share on other sites More sharing options...
Ghost of BiB Posted March 17, 2006 Share Posted March 17, 2006 Full-Time automation engineer, part-time brewmaster. 633116[/snapback] You left off political candidate and football historian. Link to comment Share on other sites More sharing options...
stuckincincy Posted March 17, 2006 Share Posted March 17, 2006 Asst. Manager at a local CVS. 633587[/snapback] Is CVS getting heisted for oxycodone like here in OH? Link to comment Share on other sites More sharing options...
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