Tinfoil Chef

It’s not a question that I actually get asked very often but I have actually asked myself a time or two just why is it that I’ve never moved to do something about being a professional chef. Surprisingly there’s more answers that I expected to find. Everything from I have never been any good at certain job hunting skills like writing a resumes or the accompanying cover letters, to I’ve never had the formal training / culinary school / etc to all sorts of things.

I did figure out eventually that the two main reasons are that while I enjoy cooking, I think that taking something that I do because I enjoy it and turning it into a job can sometimes be a mistake. Besides which, while I know there’s a big difference, I’ve worked in fast food kitchens and I think I’d rather keep my cooking in the much less stressed environment of the home kitchen. Besides, thats the one place where a lot of what I make is actually something that people like. There’s no such guarantees in the professional world.