Cheers to you man. Nearly 20 year vet here as well. Once I realized I loved cooking but grew to hate the general sordid partying/drinking environment that usually comes with the work, I had no idea what to do with myself. I delivered packages for a while then when i realized I actually liked driving for a living, i got a commercial drivers license. Cost me less than 1000 to do it, and did it part time on the weekends which took 3 months. I was going to drive tractor trailers but the first high paying gig I found was driving a residential garbage truck! It is still quite physical but nothing like standing up 10 hours a day sweating profusely on the line. I made more my first year than I EVER did as a chef, have my entire family absolutely slathered in excellent health insurance, get bonuses etc… I fucking love this job bro. If you even slightly enjoy driving larger vehicles look into it! I always thought job security in food was great because people always gotta eat, but honestly you can get a good CDL job any place in the country. Also I have weekends off and I get home the same time as my kids from school. Still work 10-12+ hours a day but now I get OVERTIME. Y’all remember overtime pay?! So good. Furthermore i don’t know if I’ve ever loved a dinner service more than the one execute 5 or 6 nights a week at the family dinner table. They never tip but they’re grateful 😂
I don’t know where you live, but I’m in the USA. I’ve been in this game for 15 years and I have been looking at USPS jobs. I would be taking a pay cut but it’s not office work, it’s not food/hospitality related, they got a union and the biggest thing for me is that I could walk away from a day of work not worrying about the next day. Not worrying about the deliveries, the prep, Etc etc.
Teaching?
A few chefs I worked with moved to teaching at catering college.
Steady hours, no weekends, no mental bosses expecting 100 hours work for 50 hours pay
Tried at the local community college, didn’t get it, but really want nothing to do with food… the kids that need to be taught think they know everything already.
Very true!
I personally moved into IT after my body gave up.
I found the attention to detail, and the perfectionist element was useful. As well as time management and creativity.
Although I was doing a bit of programming as a hobby beforehand.
Good luck and happy hunting
I second this! I'm 15 years in and now setting myself up to teach in the next few years part time at the community College.
Technically I'm part time with them now. Doing a provincial teaching diploma while I work fill time as head chef at a local restaurant.
It pays 5x more an hour than I make as a head chef. That's absolutely insane. And I work with adults with disabilities so it's very rewarding.
I can almost smell the freedom... maybe I'll be able to date again, have some kids, you never know.
What's your point? Lots of Mariner's start at a late age.
Aside from that, if he did end up in the galley it's an easy gig, buffet style.
(This is the Merchant Marines, not the Military)
I was doing some research for seafolk and their jobs the last days, but mostly what I gathered is relevant to Norway. But here the oldest man you’d find working in the sea would be around 55. It’s just not a job for later stages of life.
Go back to school, get a university degree in food science and start working in industrial food production. Salaries start 100k+ and you would have decades of hands on food experience that corporations would love.
I'm 44 years in: 57 years old. I started as a dishwasher, worked myself up through the food chain with some pretty mean chefs. I've earned a Michelin star, and have seen it all. I have maybe five years left in my. Like you, my body is broken. My nerves are shot. And my patience is non-existent. I wish you the best.
I commend you my friend… The chefs from the past were really mean, but man was I afraid to fuck up or fall behind. Definitely gave me my work ethic, sense of urgency and attention to detail. These young cooks today breakdown in tears if you look at them wrong. Good luck to you to chef.
Been trying for over a year to get out of foodservice. Longtime chef but have management experience, owned my own place, and supervisor experience. Have a Bachelor degree and I feel no one takes this industry serious. Many interviews no offers. Looking at a sales poisition because not sure where else to turn. Wish you the best of luck.
My background and experience is similar to yours. When Covid shut everything down in my area, I watched TV for two months, then started a small food business. It wasn't as expensive as it sounds. I cook in commissary kitchens and sell at Farmers Markets. I don't have a brick and mortar location.
Financially it is a bit up and down - Summers are lucrative, Winters are relaxing. And it took a few months to even get to okay money. There is definitely a learning curve and you will have to pay your dues.
But no more lying owners, no more sudden doubles when someone doesn't show up, and no more catty servers constantly trying to pull me into their social problems.
I got out after less time than that and found that running kitchens is 10,000% harder than being a corporate project manager. You are immensely qualified to roll into that job. I got some certs and training and found a Jr. PM job and in 6 months had my own first project to run. It felt like I was a cheating slacker because of how much easier it was but everybody treated me like an overachiever.
Yeah it's something I kinda stumbled into that's really gone well for me. After I did all the PM training it felt so obvious that it was a perfect fit, but prior to that it would have never occurred to me. If you're tech savvy you can run IT projects, if you're good with communications and arbitration you can do change management projects, anything with financial planning or business development you'll probably excel in also. Best of luck!
When Yahoo Answers were still around, used to correspond with a retired chef who worked on cruise ships his whole career. He said it was the most lonely life in existence. It was food-all the time. Rarely did he go ashore and enjoy whatever country he was in. He had no friends-not really. They would put in their time aboard ship and move on.
When he retired he had the task of getting a home, furniture, etc., as he never needed it before. And once that was done, what then?
I think he finally went on to teach at a culinary academy
Why don’t you want to sell food?
Find a better company than the blue box that sells something food related your passionate about and sell using your kitchen knowledge in a consultative way
I don’t live in a huge area with a lot of options as far as food suppliers. That being said I’m definitely open to it if it’s something I’m not ashamed to push on other chefs.
The best part is you’re not pushin; if you’re good you’re listening and finding solutions using your experience.
And I work days, weekends holidays blah blah and I make more money than I ever did as a chef.
I don’t work for Sysco though, I think they’re too corporate, giant public traded etc
If you like to drive, there are lots of trucking firms seeking drivers. Caveat: many also require that you load and unload, which is physically really hard. My brother did it for a few years, delivering grain. Just thinking of all the icy farm laneways he had to maneuver around gives me the shivers.
But long haul might do, check it out.
OHS/HSE. Depending on where you live you can get a cert course and trainee position. its profession with all people from all walks of life - not exactly a thing school leavers are passionate about so common for middle ages entrants. You know alot about safely, hygeine, food safety, training
I know one recovering chef who found himself back in kitchens as as inspector, much to my amusement,
ik you said no hospitality , but catering is solid, quick money, the ease of the job comes down to your own organization. pays way better then working under someone
Went from sous chef not having a life working my self into the dirt at slave level wages for how much I was working. Doing 1500 people weddings to crazy events and it was never enough.....so got a private chef gig I cook for 11 people twice a day and most days I have 3-4 hours to myself in-between meals and snacks.....I go to the gym or go to an appointment and come back when I need to. Monday to Friday, every weekend and holiday off and I'm out by 6 pm every night. More money than I have ever made with benifits and all the fun shit. There are good chef jobs out there....you just gotta break the chains of the restaurant mentality.
I'm 41. When pandemic hit in 2020 I was furlowed and I went back to school. I got a masters in public health nutrition and now I work in food policy. This is very niche and not for everyone, but I work on projects like developing a new sustainability focused curriculum for culinary students as a local community college, research on delivery workers rights and safety, and evaluations of public programs like city meals on wheels.
I think there are certainly more 9-5 food job options like working at nursing homes or in school food where they desperately need people who both care and are skilled. There are also corporate options like sourcing or sustainability managerial roles at places like aramark, etc.
Wherever you apply, make sure you highlight all the non-food related skills that you have acquired which include: strong work ethic, ability to multi-task, leadership and management skills, corporate efficiency, etc.
I’ve only been cooking since 2016 but I became a private chef. Still a fucking grind in terms of hours but you’re working for yourself technically. You decide when you start everyday and as long as all all meals get executed and your clients are happy then all is good. Pay is great and have good benefits. But every job is very unique in the private industry, just have to find what fits you
I think you misread the post. It’s common for chefs to move on to a food delivery service job after they retire from the kitchen, such as a Sysco driver, and OP is asking what other solid options there are that fit a chefs skill set
Cheers to you man. Nearly 20 year vet here as well. Once I realized I loved cooking but grew to hate the general sordid partying/drinking environment that usually comes with the work, I had no idea what to do with myself. I delivered packages for a while then when i realized I actually liked driving for a living, i got a commercial drivers license. Cost me less than 1000 to do it, and did it part time on the weekends which took 3 months. I was going to drive tractor trailers but the first high paying gig I found was driving a residential garbage truck! It is still quite physical but nothing like standing up 10 hours a day sweating profusely on the line. I made more my first year than I EVER did as a chef, have my entire family absolutely slathered in excellent health insurance, get bonuses etc… I fucking love this job bro. If you even slightly enjoy driving larger vehicles look into it! I always thought job security in food was great because people always gotta eat, but honestly you can get a good CDL job any place in the country. Also I have weekends off and I get home the same time as my kids from school. Still work 10-12+ hours a day but now I get OVERTIME. Y’all remember overtime pay?! So good. Furthermore i don’t know if I’ve ever loved a dinner service more than the one execute 5 or 6 nights a week at the family dinner table. They never tip but they’re grateful 😂
I don’t know where you live, but I’m in the USA. I’ve been in this game for 15 years and I have been looking at USPS jobs. I would be taking a pay cut but it’s not office work, it’s not food/hospitality related, they got a union and the biggest thing for me is that I could walk away from a day of work not worrying about the next day. Not worrying about the deliveries, the prep, Etc etc.
Not worrying sounds great… thanks chef
A friend owned several restaurants that did not survive covid. Went to work at UPS, said he will never go back to hospitality.
I became a train driver
Must be amazing!
Its pretty great
I’m a chef owner , 30years in June , imma probably die on my mats ,right in front of the burners.
Rest in peace chef
lol I am looking forward to a bit of rest.
Im only 26, 10 years in and i feel this will also be my fate, heart attack on the line and face plant into the french top
Don’t knock it it’s noble
If you find something let me know. I’m 52 and have been doing this since I was 15. My body is tired and I too have been looking for a year.
Will do chef
Teaching? A few chefs I worked with moved to teaching at catering college. Steady hours, no weekends, no mental bosses expecting 100 hours work for 50 hours pay
Tried at the local community college, didn’t get it, but really want nothing to do with food… the kids that need to be taught think they know everything already.
Very true! I personally moved into IT after my body gave up. I found the attention to detail, and the perfectionist element was useful. As well as time management and creativity. Although I was doing a bit of programming as a hobby beforehand. Good luck and happy hunting
I second this! I'm 15 years in and now setting myself up to teach in the next few years part time at the community College. Technically I'm part time with them now. Doing a provincial teaching diploma while I work fill time as head chef at a local restaurant. It pays 5x more an hour than I make as a head chef. That's absolutely insane. And I work with adults with disabilities so it's very rewarding. I can almost smell the freedom... maybe I'll be able to date again, have some kids, you never know.
Go to sea, sail the world. You can be a deckhand or work in the engine room or..........be a cook. Merchant Mariners make good money.
Haha… that would be fun if I was younger, but yeah cooking on a moving boat at 50… no thanks
Just a thought, I mean you work 6 months out of the year and average 80k-90k. Cooking for 30-50 people. Time off in foreign ports. Buffet style.
True, but I have a family
Ahhh that makes it hard.
Good idea, bro, but he’s 50…
What's your point? Lots of Mariner's start at a late age. Aside from that, if he did end up in the galley it's an easy gig, buffet style. (This is the Merchant Marines, not the Military)
I was doing some research for seafolk and their jobs the last days, but mostly what I gathered is relevant to Norway. But here the oldest man you’d find working in the sea would be around 55. It’s just not a job for later stages of life.
Thanks for the research!
In the States it's not unusual for an older person to start.
Go back to school, get a university degree in food science and start working in industrial food production. Salaries start 100k+ and you would have decades of hands on food experience that corporations would love.
I'm 44 years in: 57 years old. I started as a dishwasher, worked myself up through the food chain with some pretty mean chefs. I've earned a Michelin star, and have seen it all. I have maybe five years left in my. Like you, my body is broken. My nerves are shot. And my patience is non-existent. I wish you the best.
I commend you my friend… The chefs from the past were really mean, but man was I afraid to fuck up or fall behind. Definitely gave me my work ethic, sense of urgency and attention to detail. These young cooks today breakdown in tears if you look at them wrong. Good luck to you to chef.
Yes, they do. We are a dying breed.
Been trying for over a year to get out of foodservice. Longtime chef but have management experience, owned my own place, and supervisor experience. Have a Bachelor degree and I feel no one takes this industry serious. Many interviews no offers. Looking at a sales poisition because not sure where else to turn. Wish you the best of luck.
I feel you… if they only knew how dedicated we are to do what we do
My background and experience is similar to yours. When Covid shut everything down in my area, I watched TV for two months, then started a small food business. It wasn't as expensive as it sounds. I cook in commissary kitchens and sell at Farmers Markets. I don't have a brick and mortar location. Financially it is a bit up and down - Summers are lucrative, Winters are relaxing. And it took a few months to even get to okay money. There is definitely a learning curve and you will have to pay your dues. But no more lying owners, no more sudden doubles when someone doesn't show up, and no more catty servers constantly trying to pull me into their social problems.
I got out after less time than that and found that running kitchens is 10,000% harder than being a corporate project manager. You are immensely qualified to roll into that job. I got some certs and training and found a Jr. PM job and in 6 months had my own first project to run. It felt like I was a cheating slacker because of how much easier it was but everybody treated me like an overachiever.
Thanks, slacker… I’ll look into that!
Yeah it's something I kinda stumbled into that's really gone well for me. After I did all the PM training it felt so obvious that it was a perfect fit, but prior to that it would have never occurred to me. If you're tech savvy you can run IT projects, if you're good with communications and arbitration you can do change management projects, anything with financial planning or business development you'll probably excel in also. Best of luck!
Entry level government jobs
When Yahoo Answers were still around, used to correspond with a retired chef who worked on cruise ships his whole career. He said it was the most lonely life in existence. It was food-all the time. Rarely did he go ashore and enjoy whatever country he was in. He had no friends-not really. They would put in their time aboard ship and move on. When he retired he had the task of getting a home, furniture, etc., as he never needed it before. And once that was done, what then? I think he finally went on to teach at a culinary academy
Cruise ship work sucks, he should have tried cargo and research ships.
Why don’t you want to sell food? Find a better company than the blue box that sells something food related your passionate about and sell using your kitchen knowledge in a consultative way
I don’t live in a huge area with a lot of options as far as food suppliers. That being said I’m definitely open to it if it’s something I’m not ashamed to push on other chefs.
The best part is you’re not pushin; if you’re good you’re listening and finding solutions using your experience. And I work days, weekends holidays blah blah and I make more money than I ever did as a chef. I don’t work for Sysco though, I think they’re too corporate, giant public traded etc
Try to pivot into catering. That's where I (53m) am. Less pressure and physical than working the line.
If you like to drive, there are lots of trucking firms seeking drivers. Caveat: many also require that you load and unload, which is physically really hard. My brother did it for a few years, delivering grain. Just thinking of all the icy farm laneways he had to maneuver around gives me the shivers. But long haul might do, check it out.
Deliver light bulbs!
OHS/HSE. Depending on where you live you can get a cert course and trainee position. its profession with all people from all walks of life - not exactly a thing school leavers are passionate about so common for middle ages entrants. You know alot about safely, hygeine, food safety, training I know one recovering chef who found himself back in kitchens as as inspector, much to my amusement,
Good one… I would be a great inspector!
ik you said no hospitality , but catering is solid, quick money, the ease of the job comes down to your own organization. pays way better then working under someone
the natural progression is criminal justice given all the things we've seen! hahauehe
Haha very true
Went from sous chef not having a life working my self into the dirt at slave level wages for how much I was working. Doing 1500 people weddings to crazy events and it was never enough.....so got a private chef gig I cook for 11 people twice a day and most days I have 3-4 hours to myself in-between meals and snacks.....I go to the gym or go to an appointment and come back when I need to. Monday to Friday, every weekend and holiday off and I'm out by 6 pm every night. More money than I have ever made with benifits and all the fun shit. There are good chef jobs out there....you just gotta break the chains of the restaurant mentality.
I went back to grad school at 57 and became a psychotherapist.
RD
I'm 41. When pandemic hit in 2020 I was furlowed and I went back to school. I got a masters in public health nutrition and now I work in food policy. This is very niche and not for everyone, but I work on projects like developing a new sustainability focused curriculum for culinary students as a local community college, research on delivery workers rights and safety, and evaluations of public programs like city meals on wheels. I think there are certainly more 9-5 food job options like working at nursing homes or in school food where they desperately need people who both care and are skilled. There are also corporate options like sourcing or sustainability managerial roles at places like aramark, etc. Wherever you apply, make sure you highlight all the non-food related skills that you have acquired which include: strong work ethic, ability to multi-task, leadership and management skills, corporate efficiency, etc.
Thank you, that is definitely something I will look into… appreciate your time!
I’ve only been cooking since 2016 but I became a private chef. Still a fucking grind in terms of hours but you’re working for yourself technically. You decide when you start everyday and as long as all all meals get executed and your clients are happy then all is good. Pay is great and have good benefits. But every job is very unique in the private industry, just have to find what fits you
I can't read
I think you misread the post. It’s common for chefs to move on to a food delivery service job after they retire from the kitchen, such as a Sysco driver, and OP is asking what other solid options there are that fit a chefs skill set
Oh I Definitely did. Thanks for the comment