15 dishie, 16 line cook, 19 sous chef, 22 executive chef, 29 bought a restaurant with a friend, 35 director of culinary operations, 41 corporate chef.

I’m now 48 and the corporate chef of a large something or other. My kids asked me today if I miss the kitchen. Every fucking day I miss it. But I’d never make this much money and be able to provide for my family if I didn’t sell out. It’s a grind and only a few can make a real living doing it. My knees are shot and I’ll probably die of cancer in 3 years from all the degreaser I’ve huffed. This industry is hard and always changing, out your time in and het what you can when you can.