Originally Posted by Andy M.
My hat's off to you Chef Dave. You have more patience that I.
Thank you for your kind words.
Actually, I've found that I have the best of both worlds. I'm still working in the food service industry but I don't have to work nights, weekends, or holidays. I also don't have to worry about making a profit. I don't even need to defray food costs although doing so is in the best interest of my department since this generates money for new tools, equipment, and better quality ingredients.
I'm not well paid as a teacher and make considerably less than I would as an executive chef. In Arizona, we don't even have job security and due to state budget shortfalls, I've been laid off twice during the past three years.
On the brighter side, I have a great vacation schedule as a teacher. The county fair starts this Friday and the district has given us a four day weekend! I get 4 days for Thanksgiving, two weeks for Christmas, a week for Spring Break ...
In the industry I got one week off per year and the last time I was in a restaurant, I got called in due to a staff shortage. The general manager said he'd give me $150 extra in my paycheck. I gave him my resignation and got a job as a Culinary Arts instructor.
I've found that I enjoy teaching and have been able to coach students to successfully compete in the annual C-CAP (Careers through Culinary Academic Programs) state competition.
For the most part, I have a good group of kids. Yesterday was just weird ... although the kid who got into trouble has had previous problems. He actually just finished a 3 day in school suspension for being disruptive in class.
Ah well ... I suppose into each life a little rain must fall ... I just don't want to be caught in a huge torrential rainfall ... (GRIN)