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As a chef, do you have any regrets you have made throughout your career that you wish you could change?

If you would like, elaborate on what those were specifically, and if you think they could be prevented or not.

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Emalee’s Answer

Good evening Rowena
I am currently working at Waffle House and I will admit there are something I do regret not joining the military for cooking. The army has a lot of jobs and cooking happens to be one of them if I would have joined I would have had health insurance and life insurance and a guaranteed paycheck every 2 weeks. Even if you join as a reserve, would still have the same benefits without being active and can also hold another job reserves only go in once every month I think which is for the weekend. The military would also pay for college if you were going to go to college
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Jason’s Answer

Great question. Before I was given the title of chef, I did a lot of moving around job to job. I learned the menu and the routine of an establishment within a 6 month period and quickly got bored and needed to learn more and challenge my abilities more. As you move you make friends and lose friends. It's hard to keep in touch with everyone when you and they are also moving around to different places to work. I wish that I would of stayed in some places like hotels that are stable and always work there for you. You can get pensions, retirement plans and health benefits. Hotels chains will always keep good workers and you keep steady work all year round. You can also work up the ranks and raises. I must of had at least a dozen jobs and always increase in pay. Don't always follow the money but what place makes you happy. Cooking is a tough job and being a chef is harder, but if you love to cook you'll have no regrets no matter what you do. Becoming a chef is the ultimate goal in the kitchen but it takes a lot of work , dedication and sacrifice from you and others. Move around and keep in touch with other chefs because you never know when you'll need their help. Good luck and keep on cooking.
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levi’s Answer

I prefer to see regrets as lessons that help us grow and learn. In my career, whether it's creating new menu items or making mistakes in the kitchen, each experience has been valuable. While I do wish I had started my career earlier, the hard work has paid off. Using ingredients that didn't work taught me how to improve or use them differently in other dishes.
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Rowena’s Answer

Yes sometimes but love the career I’m in love hearing people come in saying we absolutely loved are meal today!
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Donald’s Answer

I should have done it 30 years ago.
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