John,

Thank you so much for the advice!

I think Will may be realizing that, and it's why he's so upset.
(Think: "OK, this is all I've wanted to do and trained for. It's not
working. Now what??")

He was telling us recently about the chef where he used to work -
mid-30's, still renting an apartment, no social life, not much chance to
advance.

It's like the acting profession - a few mega-stars, and most having a "real
job" to pay the bills.

Almost that bad in my wife's field, architecture - except that she is
getting a quite 
decent wage and benefits drafting subdivisions.

So, maybe as BenD says, he needs to have some "sh#t" jobs to pay the rent
while he
completes an academic education and looks for another career.

<sigh>

-DADABEN -- my CA license plate, BTW. Wife's is MAMANEL <grin>.




At 12:39 PM 2/21/03 -0500, you wrote:
>Ben, I trained for 3 years in New Orleans as a chef, and worked another
>couple in and for various restaurants, both private and corporate so I can
>tell you with all due respect that he should run, not walk from this line of
>work. He should bite the bullet and do it now before he gets too into it.
>There is hardly any money in the field, it is horrible hours and no career
>potential unless he is in the top 1% of his field. I know alot of people in
>this field and most are unhappy with where they are. 
>
>I am not trying to scare you or anything, but just telling you straight up
>what happened with me and my family.
>
>When I figuired this out, I had a mortgage and two children. It was pretty
>tough changing careers mid-stride like that, but I look back now and am so
>glad that I did.
>
>
>
>-----Original Message-----
>From: Ben Braver [mailto:[EMAIL PROTECTED]]
>Sent: Friday, February 21, 2003 12:06 PM
>To: CF-Community
>Subject: Seeking a little sympathy
>
>
>hi gang,
>
>Another real bummer with the 22-year-old son.
>
>He's been working as a banquet cook and fills in at the pantry station in
>the line restaurant sometimes.
>It's a "boutique hotel" with a huge, deluxe fitness club attached.
>The restaurant serves the hotel, the club, and hopefully the general public.
>But the sales and marketing person (who just got fired) did a lousy job of
>publicizing it to the community.
>Between that and the economy, business has been lousy.
>Most of the restaurant staff have had their hours cut.
>Yesterday, my son found out he's being laid off (via a voice mail message).
>
>So, it's gone from bad (no roommate and not enough hours to make ends
>meet), to worse (no job).
>This is the third horse he's had shot out from under him since getting out
>of the cooking school.
>
>He's pretty bummed out.
>So am I - his moving home would create a virtual (or real) war zone.
>And subsidizing him until he gets up to speed on a new job (or jobs) and a
>roommate would be hard financially, especially when we're finally getting a
>handle on the budjet.
><heavy sigh>
>
>My wife went over to "just be there" last night.
>(He only wanted "Mom" there.)
>She suggested he get real and go for a job at Starbucks or something just
>to make rent.
>
>Yes, I know the economy is rough right now.
>But I cringe at the idea of financing an education at the California
>Culinary Academy for him to end up at Starbucks.
>
>I think the problem may be that he doesn't have fast enough knife and
>"production" skills to keep up with the chefs' expectations - he loves food
>and cooking, but isn't the most coordinated person. (You should see his
>handwriting!) And he doesn't have the "fire" (drive) and confidence to
>charge into the typical line kitchen and take it by storm. (Pardon the
>mixed metaphors.)
>
>Yeah, I'm sure it will work out for him and us.
>Just feeling a little bummed and looking for some kind words from a bunch
>of great people.
>
>Have a nice weekend, everyone.
>
>-Ben
>
>
>
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