As a Chef on the Vancouver restaurant and Hotel scene for almost 15 years, I had finally reached a point in my life where I had lost the passion for the industry. Just to clarify, I had not, nor have I ever lost the passion for cooking. What I had lost was the taste for working 80-100 hours a week, never having weekends or holidays off and working for an ungrateful owner that paid you peanuts to keep his restaurant running like a well oiled machine.
It was about this time that my wife and I had gotten married and after working one of those particularly long days, I had an epiphany in which I realized that the actual life of a Chef was not as glamorous as the Food Network was portraying it and that I was starting to "HATE" what I did for a living.
I had to make a very tough decision, I had spent my entire adult (and adolescent) life in the hospitality industry. I had limited skills outside in the real world and now I was considering making a transition into a world I knew nothing about. I eventually made that transition, and found a Monday to Friday job in Sales in which surprisingly, I am very good at.
When I made the transition, I never realized the skills I learned as Chef actually made me a very well rounded individual with skills that were desirable in a world I was initially so frightened of.
I plan on showing you many different aspects of the Hospitality industry along with my own personal culinary adventures.
Some of the things you can expect are:
- In's and Out's of the Hospitality Industry
- Reviews of Restaurants, Hotels, Airlines and other modes of transportation
- Recipes and Recipes Reviews
- Product Reviews
- Interviews with Industry Insiders
- Previous and Current experiences with Culinary Underworld
Anti Chef
