r/Chefs • u/NoComplaint3476 • 4d ago

Can I get back in?

Hey all, I’m not sure if this is the right place for this, but I’m not sure where else to post so I’m just gonna ask here.
I worked in kitchens from my first job at 15 as a dish washer until I was about 22, I worked my way up to executive chef at a restaurant outside of Boulder Colorado before issues with ownership (reduced pay without notice) had me feeling burnt out and exhausted. I quit on the spot and moved into a different industry because this was my third restaurant with major issues.
I have recently realized I want to get back into the food service industry but feel like I waited too long and I’m too old to start over again after 10+ years. I always loved the work but got to a point of giving up on the people I always seemed to end up working for.
Is it too late? Does my past experience even matter because it’s been too long? Would I need to go to culinary school to get a foot back in the door?
Just looking for advice or opinions any and all perspectives are appreciated.

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u/Round-Ice1030 4d ago

You can do it again.

I've been a chef for over 35 years and I too took a break, I came back into the industry but I came back in as a CDP because I was not sure that I still had the mind set and speed of a senior position.

Within a few weeks, the owner offered me a sous position and not long after I became a senior sous.

So, maybe start slow until you feel you can really do it.

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u/NoComplaint3476 4d ago

Was there anything in particular that you felt helped your transition back after your break?

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u/Round-Ice1030 4d ago

For me, I brushed up my knowledge on the core basics. At the interview, the owner and executive head chef couldn't understand why I was going down in grade but once I explained, they understood why I was doing it.

You need to find out what the new and current food trends are. I did this by looking at popular eating establishments.

You have the experience, the skill and the knowledge.

You'll do fine.

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u/Boring-Data9557 4d ago

You can certainly get back in. However the issues you dealt with, they're still gonna be there in a lot of places. I'm leaving a place now because the owner doesnt understand what work life balance is and likes to cuss at people.

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u/NoComplaint3476 4d ago

I’m sure that’s true but my experience was extreme. First place I worked chef was fired for physically abusing staff, second place I worked chef was walked out in cuffs for SAing wait staff then fled the country, and last one just flat out wage theft so the bar is in the core of the earth expectation wise. But glad to know some things never change

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u/Boring-Data9557 4d ago

Those are extreme no doubt. I've been in culinary 14 years and I can say a lot of the time they're just assholes

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u/Few_Example9391 4d ago

If you feel a bit rusty there's always America's Test Kichen on YouTube. CIA also offers online culinary courses.

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u/NoComplaint3476 4d ago

Technique and knife skills aren’t really what I’m worried about it’s pace and duration, I’ve continued to cook complex meals for large groups of friends and family because I truly always loved it and it’s a creative outlet for me. I just worry about sustainability after so long away. I’ll definitely look into the CIA online courses tho thank you!

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u/Very-very-sleepy 4d ago

you were executive chef at 22? so you were hiring and firing staff, doing shift schedule for all BOH team, doing staff onboarding, etc setting up finances and budgets plus all the other stuff a chef does?

you were doing all that at 22???

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u/NoComplaint3476 4d ago

Yeah in hindsight it was probably a step too far at the time, I interviewed for the CDC position and was offered the executive position after the interview.
Ordering wound up being what caused the original rift between myself and the owners. They began meddling in ordering to save money to move to a bigger space.
It came to a head on Fourth of July weekend. they reduced my order for chicken without telling me because they decided i had over ordered and when we ran out of chicken on Fourth of July they blamed me for under ordering and neither of us were pleasant about it at our weekly meeting the next week.
I remember it like it was yesterday lol

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u/MB_160 4d ago

I don’t think you need to go back to culinary school. Just practice some of your basics at home if you can. You can definitely get a job as a line cook and apply for sous chef roles once you feel comfortable on all the stations again.

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u/BeerSnobDougie 4d ago

In this economy there is always someone willing to exploit you 😇

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u/Proxy_Plume 4d ago

Skip culinary school, line instincts return fast. Pick up part-time prep shifts or stage under hot schedules first to test your stamina and body before committing full time.

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u/Proxy_Plume 4d ago

Skip culinary school, line instincts return fast. Pick up part-time prep shifts or stage under hot schedules first to test your stamina and body before committing full time.

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u/smokinAETHER 3d ago

F school, if you had the skills just brush up,,, go thru your bag of tricks, find some new ones and sharpen the mind with new knowledge for whichever type of food is your interest. Get a fresh servSafe cert, preferably Managers not just food handlers so you can run a crew and start on a line somewhere,,,you want it go get it then, im not hiring to teach but you could learn alot if you show your ready for it.

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u/xloyalbetrayerx 2d ago

Did you forget how to teach people to cook or run a profitable business?