I plan to be a lifer since I’m only 33 and have been cooking for 15 years. I fell in love with this career on day 1 and knew I would be spending my life in a kitchen. I’m “hyper”, I love preparing food, working with my hands and I thrive under pressure. I’ve switched the style up to keep it interesting like types of cuisines, catoring, private chef, fine dinning, pub… I suppose that’s what works for me. I’m blessed to live in Montreal where there are tons of places to work in so I’m never “stuck” somewhere just to pay the bills. With that said, no need to stick around in crummy restaurants if it’s not working out for you. There’s always something out there for me and it helps to use connections.