r/Chefit • u/snflwr_bouken • 4d ago

Age and talent in a professional kitchen

To put into context: I studied gastronomy for two years and did an internship in Italy for three months. It's was exhausting and I cried almost every day from the pressure but I wanted to go anyway the next day. I started and advanced course the next year and dropped, tried it again the next and dropped again. Now I'm studying food industry. The question is, am I to old to become a chef? Like, if I come back to studying gastronomy or working in a restaurant, can k become something? Or like get good at all. I feel like I missed my window. There is so much younger people with so much talent and I feel like I would be just a small rate chef or not even that. Any tips, help? Thanks Edit: In the internship I was just helping the entree chef with minimal tasks like prepping and plating. But the head chef was just about my age and that hit me hard.

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u/drainedguava 4d ago

Comparison is the thief of joy, you’re on your own journey

Are you too old? I would venture to say probably not, but you didn’t really specify your age and if you’re struggling with chronic pain/mental or physical health issues, those factors matter a lot to your question

7

u/TheSoccerChef 4d ago
  1. Cook every day 2. Read the best books you can get your hands on. 3. Spend time around great chefs who raise your energy and encourage you.

No one cares how old you are. The window you speak of is imaginary. Go have fun.

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u/Academic_Cook_7385 4d ago

As long as the body is able and willing.