Evolution of a chef!!
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Like Chef and like GWG8541, the struggle is real. We are dedicated to the task but there seems to be a disconnect between life (as normal people experience) and what we experience.
As for stress, this is something I cannot modify and all of it is self-imposed. I own multiple corps, haven’t taken a vacation in 17 years and just trying to perfect the American Dream (that the more you work the more you get back). As I mentioned to Chef I use cooking as therapy. It keeps me sane
Dr_Pain For the most part, I live isolation. Wife works outside the home as a principal at an elementary school. She leaves at 7:00, gets home about 6:00. Not many people around me.
If it were not for cooking, I would climb the walls. As you stated, cooking is therapy. It keeps me sane as well.
The days of large wedding receptions is over for now. I use to do 4 to 5 a month of 300 or more guest. Now, I’ve done two in the last 18 months.
Business has mostly been local markets on Saturdays. Turing out okay. People do like good food.
I’m working hard to not eat as a solution to isolation. Doing okay, but it is difficult. Letting go of of stress has helped, not only physically but emotionally as well. Trying to remember that forgiveness is critical in one’s personal growth. “Forgive me as I forgive others.” This last few months of Covid has definitely developed my spiritual growth.
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Dr_Pain I’ve only fired one so far. I get it for sure. Im still pretty active and have worked out in some form or another my entire life. I’ve never had a BP issue, but developed an electrical issue a few years ago with the ticker. They have tested for everything and say there are no blockage issues. I just throw PVCs like Nolan Ryan threw baseballs. Funny, I never had an issue until I retired, so I went back to working. Right now things are going pretty good, but I could afford to shed a few pounds at 6’2" and 224. Like you, I can go up and down on weight fairly easy. My biggest life change has been trying to reduce stress, which is mostly self induced anyway. As you can tell from my posts, I pretty much eat and drink what I want when I want within reason. My dad passed last year at 91 and his dad at 99. Im hoping there is a little genetic help with all of this thing we call longevity. I do know one thing, I’m gonna live it on my terms and if I die, I’ll die happy.
GWG8541 well said
and good for you. -
johnsbrewhouse said in Evolution of a chef!!:
“The Metabolic Storm” by Dr. Emily Cooper.
Thanks for the reference.
I just ordered the book as well (can’t let Dr_Pain get one on me LOL)
When I graduated from grad school, I weighed 119. I finally hit 125 at 30 years old. Since then, it’s been a loosing battle.
I have been fasting every second day and loss 12 pounds in the last week. I ready to see what Dr. Cooper has to say. I’m tired of going hungry just to loose a few pounds.
Chef I wore a 30/30 pair of pants about 42 years ago when we got married & was proud of it & still am. However, after the first anniversary it was gone, gone forever. I still keep it as a goal & am proud of it, but you know, they say you can never go back!
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Dr_Pain For the most part, I live isolation. Wife works outside the home as a principal at an elementary school. She leaves at 7:00, gets home about 6:00. Not many people around me.
If it were not for cooking, I would climb the walls. As you stated, cooking is therapy. It keeps me sane as well.
The days of large wedding receptions is over for now. I use to do 4 to 5 a month of 300 or more guest. Now, I’ve done two in the last 18 months.
Business has mostly been local markets on Saturdays. Turing out okay. People do like good food.
I’m working hard to not eat as a solution to isolation. Doing okay, but it is difficult. Letting go of of stress has helped, not only physically but emotionally as well. Trying to remember that forgiveness is critical in one’s personal growth. “Forgive me as I forgive others.” This last few months of Covid has definitely developed my spiritual growth.
Chef said in Evolution of a chef!!:
Dr_Pain For the most part, I live isolation. Wife works outside the home as a principal at an elementary school. She leaves at 7:00, gets home about 6:00. Not many people around me.
If it were not for cooking, I would climb the walls. As you stated, cooking is therapy. It keeps me sane as well.
The days of large wedding receptions is over for now. I use to do 4 to 5 a month of 300 or more guest. Now, I’ve done two in the last 18 months.
Business has mostly been local markets on Saturdays. Turing out okay. People do like good food.
I’m working hard to not eat as a solution to isolation. Doing okay, but it is difficult. Letting go of of stress has helped, not only physically but emotionally as well. Trying to remember that forgiveness is critical in one’s personal growth. “Forgive me as I forgive others.” This last few months of Covid has definitely developed my spiritual growth.
It is funny that we have a passion for cooking and use it for therapy…… and that our wives are principals 🤯
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Chef I wore a 30/30 pair of pants about 42 years ago when we got married & was proud of it & still am. However, after the first anniversary it was gone, gone forever. I still keep it as a goal & am proud of it, but you know, they say you can never go back!
calldoctoday said in Evolution of a chef!!:
Chef I wore a 30/30 pair of pants about 42 years ago when we got married & was proud of it & still am. However, after the first anniversary it was gone, gone forever. I still keep it as a goal & am proud of it, but you know, they say you can never go back!
We believe in you bud!!!
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JohnG5 That will happen!
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Chef said in Evolution of a chef!!:
Dr_Pain For the most part, I live isolation. Wife works outside the home as a principal at an elementary school. She leaves at 7:00, gets home about 6:00. Not many people around me.
If it were not for cooking, I would climb the walls. As you stated, cooking is therapy. It keeps me sane as well.
The days of large wedding receptions is over for now. I use to do 4 to 5 a month of 300 or more guest. Now, I’ve done two in the last 18 months.
Business has mostly been local markets on Saturdays. Turing out okay. People do like good food.
I’m working hard to not eat as a solution to isolation. Doing okay, but it is difficult. Letting go of of stress has helped, not only physically but emotionally as well. Trying to remember that forgiveness is critical in one’s personal growth. “Forgive me as I forgive others.” This last few months of Covid has definitely developed my spiritual growth.
It is funny that we have a passion for cooking and use it for therapy…… and that our wives are principals 🤯
Dr_Pain Chef I have a passion for cooking, but not quite at your skill level. My lovely wife is a school teacher and has been at it for 37 years this school year. Im kind of like a Minnie me of you guys, except I’m a 6’2" fat old guy.
“You never really die until you end up on the wall at a Cracker Barrel”
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So, are both of your wives have about had it like mine. I always wonder each day if she quit. Not sure if it is kids or parents that seem to be the most problematic.
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Chef it is definitely getting more challenging every year.
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Chef said in Evolution of a chef!!:
So, are both of your wives have about had it like mine. I always wonder each day if she quit. Not sure if it is kids or parents that seem to be the most problematic.
When my wife was teaching it was mostly co-workers and stupid parents. Now it is almost solely stupid parents that make her question the profession
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GWG8541 i can extrapolate from some of the conversations I had with Chef that our passion for cooking deepened as therapy. I never capitalized on my passion because the thought of starting another business on top of the four I own would ruin the joy and relaxation I get from cooking. I cook in quantities enough to serve friends and family and I feel that it is my way to bless them
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GWG8541 i can extrapolate from some of the conversations I had with Chef that our passion for cooking deepened as therapy. I never capitalized on my passion because the thought of starting another business on top of the four I own would ruin the joy and relaxation I get from cooking. I cook in quantities enough to serve friends and family and I feel that it is my way to bless them
Dr_Pain I understand that. I loved my profession, but it was definitely work. I enjoy cooking and would never want it to become that. I would not want to deal with the business end of it as a profession. I may be wrong, but I’m pretty sure that is what tanks most people on the restaurant industry. There are plenty of talented people who cook and create, but being able to manage the rest would be a huge challenge. My hats off to people like Chef who can do it. As I look back on it, cooking and gardening was my therapy for 32 years of police work. It was also just another way to give back to friends and family as you mentioned.
“You never really die until you end up on the wall at a Cracker Barrel”
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Dr_Pain I understand that. I loved my profession, but it was definitely work. I enjoy cooking and would never want it to become that. I would not want to deal with the business end of it as a profession. I may be wrong, but I’m pretty sure that is what tanks most people on the restaurant industry. There are plenty of talented people who cook and create, but being able to manage the rest would be a huge challenge. My hats off to people like Chef who can do it. As I look back on it, cooking and gardening was my therapy for 32 years of police work. It was also just another way to give back to friends and family as you mentioned.
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Dr_Pain I understand that. I loved my profession, but it was definitely work. I enjoy cooking and would never want it to become that. I would not want to deal with the business end of it as a profession. I may be wrong, but I’m pretty sure that is what tanks most people on the restaurant industry. There are plenty of talented people who cook and create, but being able to manage the rest would be a huge challenge. My hats off to people like Chef who can do it. As I look back on it, cooking and gardening was my therapy for 32 years of police work. It was also just another way to give back to friends and family as you mentioned.
GWG8541 Dr_Pain
I always tell people that want to get into catering, restaurant, or food truck businesses that enjoying cooking is NOT a good reason to go into the food service business.Thinking that it is easy to scale up a meal for 4 do not understand the complexities. It is why the failure rate of restaurants is about 78% in the first two years. Even skilled professional chefs do not have the skills necessary until they train as an Executive Chef. It’s not for the weak at heart. Some of the hardest work I have ever done.
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GWG8541 Dr_Pain
I always tell people that want to get into catering, restaurant, or food truck businesses that enjoying cooking is NOT a good reason to go into the food service business.Thinking that it is easy to scale up a meal for 4 do not understand the complexities. It is why the failure rate of restaurants is about 78% in the first two years. Even skilled professional chefs do not have the skills necessary until they train as an Executive Chef. It’s not for the weak at heart. Some of the hardest work I have ever done.
Chef That is the exact reason why I don’t want to take what I do any further, I still want to enjoy it.
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GWG8541 Dr_Pain
I always tell people that want to get into catering, restaurant, or food truck businesses that enjoying cooking is NOT a good reason to go into the food service business.Thinking that it is easy to scale up a meal for 4 do not understand the complexities. It is why the failure rate of restaurants is about 78% in the first two years. Even skilled professional chefs do not have the skills necessary until they train as an Executive Chef. It’s not for the weak at heart. Some of the hardest work I have ever done.
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congrats to you chef ,if you like what you do it makes a big difference as if you don’t it makes the work more miserable
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GWG8541 Dr_Pain
I always tell people that want to get into catering, restaurant, or food truck businesses that enjoying cooking is NOT a good reason to go into the food service business.Thinking that it is easy to scale up a meal for 4 do not understand the complexities. It is why the failure rate of restaurants is about 78% in the first two years. Even skilled professional chefs do not have the skills necessary until they train as an Executive Chef. It’s not for the weak at heart. Some of the hardest work I have ever done.
Chef Very hard work, I promise you, & most have no idea when they think they want to go in the restaurant business or worse.
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