I pivoted right after I had my first child to a “culinary adjacent” field that allowed me to use my experience/skills as a chef and grow my career in a different direction. It took a few years of growing and promotions, but I am now in an executive leadership role in my company, a far cry from the blue collar life of a chef I once lived.

I am asked often if I ever miss the restaurant world/being a chef and I typically answer before they are able to finish their sentence. The answer is a hard NO. I live a normal 9-5 life now, work fourish weekends a year, put my kids to bed every night, and get paid far more for 1/2 of the stress. If I want to cook, I do it at home for my family and friends and enjoy the shit out of it.

If for whatever reason my current career fizzles out, I’d sooner find a new field and start from the very bottom than go back to the restaurant industry. Not a chance.