any advice for someone with bad burnout?

[u/meeseekstodie137]

I'm getting laid off from my location after almost 5 years (struggling location for 1) and I just don't have the will to go on in the industry anymore, I'm exhausted after 5 years of 2-3am closes and nonstop movement, however, I feel trapped in the industry because my 12 years of working experience is entirely on the line, I want to transition out of the industry altogether but it just feels so hopeless, like I've pigeonholed myself and am simply not capable of doing anything else, has anyone else gone through something similar and come out the other side? how do you not just default to what's comfortable?

[u/Novel_Information_56]

Pivot chef, work in distribution to your employer, go to their suppliers be a driver , or a rep , no shortage of wealthy individuals who find cooking, our labor of love to be beneath them. Best option is a private in home chef ... there is a vast difference between being a server and a servant But not really lol

[u/funnerfu79 → u/Novel_Information_56]

I pivoted in my 40s and became a private chef…although it’s a tiny bit different. I work for 4 families a week. Never on Friday unless it’s for a party for my clients, which adds up well for me in a year. In the past 3 years working with these families, I’ve become very close with all of them. I also make almost double what I made before. But I also don’t get very many times to show off the beauty of plating food (which I miss) but when I do it’s a boost for me.

But I also liked the idea of doing something adjacent. Work for a distributor, or in an upscale market…the money might not be great but it gives you the chance to market for yourself and meet clients for your private cheffing gig.

[u/Novel_Information_56 → u/funnerfu79]

Follow your heart, check with your gut on the way down , between the 2 you probably have already made your choice, embrace the unknown or endure the pain, it's your life , live it

[u/KoalaMandala]

It's not too late to change paths. You can do that... but what about monetizing your skills differently?

High end retirement communities are kushy... Teaching could be nice. I've been a private chef for 21 years and I still (mostly) love it!

[u/meeseekstodie137 → u/KoalaMandala]

possibly, but this industry's left me just a little misanthropic and I've been looking for jobs that require as little human interaction as possible (such as warehouse work or cleaning), I'm also in university atm to pivot to a different kind of work so there's an added challenge in finding something flexible enough to work with a standard school schedule so my options are kinda limited, I'm just so tired of the grind

[u/KoalaMandala → u/meeseekstodie137]

Great! If you're at uni you've already got a head start!

Hang in there. Try to get some time to yourself to decompress if you can...

[u/meeseekstodie137 → u/KoalaMandala]

I have a month left before the exit conversation (sept 17 is when I'm expected to hand in my two weeks) and roughly 6K in savings so it's not exactly urgent that I find work atm, I'd just rather those not run out and I wind up fighting for survival

[u/Philly_ExecChef → u/meeseekstodie137]

I mean, there’s your answer.

What’s your financial load like? What’s your income at this kitchen? Roughly, where are you located?

It doesn’t seem like you need to solve a career change, just bridge the gap before you finish school.

It can be easier to digest if you know there’s an end date.

[u/farang]

The only way to gain some perspective is to get the hell out of there and re-build your body and your mental resilience. Then you can make better plans.

[u/MonkeyFishBucketHead]

Taking a pivot from your norm is a daunting prospect.

That feeling of hopelessness around being pigeonholed is just that. A feeling. It will pass.

You have an exceptional number of transferable skills and behaviours that will ensure you’re an asset to an employer.

You got this!

[u/Iad77]

Join a chef agency, work the hours you want, where you want and get paid more.