In a former life
Snacks during a midday break at Bow River camp.
The road to where I am now wasn't always a straight path. As a fly fishing guide, I have told my chef world story a million times in the boat during a fish lull. I often accredit my professional cooking career to some of the attributes that I possess today. Preparation and organization, sense of urgency, work ethic, teamwork and resilience to curveballs being just a few. One small regret (not large enough to have me remedy it) is that I never ran my own kitchen. I believe there was a time when I had what it took to make it in that world, but I saw some things that didn't appeal along the way. Salary (or lack thereof) Schedule (lack of time off to do the things that I enjoy) and Lifestyle (working in the evening when the rest of the world is bathing in the afterglow of their workday)
“One memory that stands out in my mind is eating thanksgiving dinner behind a restaurant on an overturned garbage can and thinking, “Is this going to be my life??””
Eventually, I ended up in front of house bartending and serving. I knew my cooking career was over when I was making two to three times as much money as I was sweating in the back cooking and I had a much shorter workweek. I only worked for two businesses as a Bartender/server. Both were family-owned and operated restaurants. It was the perfect avenue to segway into guiding fly fishermen. I practiced my customer service, I still got to buzz around and be busy and I also started to accumulate a friend/client base, some of which I still am friends with and guide today.
I've had several clients ask. "My (son, daughter, nephew, niece, etc.) is thinking about pursuing a career as a chef and I know that you used to do that. do you have any advice for them ??" My reply was usually "Don't do it" This LINK may do a better job of describing what you're really in for. (read the text don't watch the video) I have no regrets of following the path I chose and I still love to cook. The scale and the venue have changed, but I am forever grateful to the chefs, cooks, dishwashers, servers and managers whom I worked with and learned from over the years.
Anymore I just like to make good food on the river for my clients.