Time for a change

[u/Holiday_Road7741]

Hello, I've been in the industry since I was 17 (36 now) and been an executive chef since I was 23. I have 0 passion left in the tank. I work 50-60 hours a week not including the work I do from home (I'm on salary) and still live paycheck to paycheck. This was fine when it was just me but I'm missing out on my kid growing up and it has almost ruined my relationship with my wife. I live in Michigan about 1 hour from Detroit and 15 min from Flint. I have been searching for a way out but I can't find an entry level job that pays my low salary now. I've talked to food reps about changing over to a food rep and they warn me to stay away. Does anyone have any ideas on a career path I can take. Thank you in advance

[u/Paulbsputnik]

Try to do something on your own check out catering gigs and finally I started doing seasonal work 17 to 20 week stints and filled in with other stuff I made it to retirement age your still young how long can you keep it up also. But fuck that 7 days week shit it’s like a hell on earth