Growing old in the kitchen....

An interesting read about how some older chefs deal with the grind of restaurant work.
http://www.nytimes.com/2013/08/25/boomi ... d=all&_r=0

Nice read Dan! I'm an old hack so I can truly appreciate it!!

Ow,creak, snap, crackle, pop. That's just me getting out of bed in morning. I'm 4 days from turning 57 years of age & have spent 43 years in professional kitchens. I've been unemployed since the end of March when the very successful restaurant I was working in abruptly closed down &, you know what,
no one is interested in giving me a job. Maybe I'm too old for the job in a lot of employers eyes. I can still run circles around some of these young turks, but I'm left out in the cold. Oh well.

[Robin Garr]

I'm left out in the cold. Oh well.

Patrick, feel free to post in the "Restaurant Jobs" forum. Ya never know!

I don't care what industry it is, if you have to work 16-hour days seven days a week for seven weeks in a row anywhere in the United States and you're not the owner of the business you're getting screwed.

I don't care what industry it is, if you have to work 16-hour days seven days a week for seven weeks in a row anywhere in the United States and you're not the owner of the business you're getting screwed.

Agreed.
On top of that there simply are not that many "industries" left in the US. All those good factory jobs that actually paid a living wage have now been moved to China and are done by poor souls that earn next to nothing. It's like the world is reverting back to a slave state.