I debated whether to keep writing because I wasn’t sure if I had anything more to say. But who am I kidding? Of course I have something to say!

A lot has happened since I wrote way back in March. I’m happy to say that I didn’t cave and go back to Facebook (see my last post “Facebookless”) and I was kept busy finishing up a year of teaching pastry arts. I have also reached some big decisions. Decisions that will have long term effects on my career and push me into all sorts of different and interesting directions.

I have decided to leave the hospitality industry and no longer work as a pastry chef. A big step, seeing as I knew at a young age that I always wanted to be one. I invested a lot of time and energy pursuing that goal. I’d say that I succeeded and then some. From my training as a pastry chef, advancing to a chef owner of my own business, then advancing further to a pastry arts instructor. Now I’m done. Next!!

I wish I could say that the decision to leave the industry was a hard one. But it wasn’t. It’s actually been extremely liberating. Some may question my motives, thinking that over time, I’ll be back. They obviously don’t know me that well. I would probably be a lot more worried if I didn’t have a plan. But a plan is what I do have. It’s not like I just woke up one day and threw away years of training and experience just on a whim. It was a combined effort from many circumstances.

My most recent job, teaching a pastry arts program was term. Term came up for renewal, I didn’t get the job. This led me to do some serious questioning. Not just about my performance as a pastry chef, but the actions of others, where the hospitality industry and in particular the craft of pastry arts is headed and whether I want to continue being a part of it. Some questions that have come up; who am I now? What do I tell people what I do for a living? Funny how your career can become your identity.

The hospitality industry has changed so much over the years. I think change is a great thing, but somewhere along the way, I stopped changing with it or cared enough about to change. I think it came down to being worn down by the system and in turn losing interest in the work.

I used to really like being a pastry chef, had a real passion for it. But over time, I lost interest. It’s considered taboo for a chef to not eat, sleep and breathe their craft. That always went against my practical nature. I actually found it quite tedious.

I was an average pastry chef. Some may disagree and think less, but believe me, they’re far from perfect. Whatever. Near the end, it really started to feel like no matter what I did, it was never good enough. Just what I felt. It doesn’t matter anymore. I wasn’t competitive enough because again, it didn’t interest me enough.

It became clear that everyone was looking for superstars or at least what they perceive as superstars. If you hadn’t been on TV in a cooking show, trained internationally, worked in glamorous places or worked under the likes of Gordon Ramsay or at the very least, competed in cooking competitions, they didn’t want you. At least not for the positions that had a bit of cache. The one thing that was failed to be realized is that not everyone who entered this line of work had the desire to beat all others. I’ve said it before, and I will say it again, to become a superstar, one has to pay a very heavy price. The price in this case, wasn’t worth the sacrifice at least not for me.

The other thing people tend to forget is everyone is replaceable. It doesn’t matter what position you hold, how talented you are or what you bring to the table. There will always be someone in the wings younger, smarter, faster, more talented, more pretty then you ready to step in.

There is such a push to get into the trades. Cooking is a trade, pastry and baking is also a trade. Nothing wrong with getting into a trade, but be prepared to work your body hard. If you are in a trade that’s physically demanding, your back aches, your feet are always sore, legs are stiff, tendons in your arms are always stressed, hands get beaten up constantly. It starts to take it’s toll.

My suggestion; while you are working your way up in your trade, start planning your next move, your plan B. Something that you can move into and use your experience, and skill but without the physical demand. The only regret I have is I wish someone had said this to me when I was 18.

So you may wonder, what’s next? What’s my plan? I really liked the teaching that I did. Part of teaching was figuring out how people’s minds work. Figuring out how to break down a lesson or concept in several ways to teach it to many people with all different learning styles. I’ve always been one to study people’s behavior, and I have a knack for quickly assessing a situation and moving forward with a decision based on observation and instinct.

I’ve decided to go to school and pursue training in counseling. With that, I will spring board that into coaching, leadership, facilitating personal growth workshops and helping people cope with depression, anxiety and grief. Yes, a completely different field from being a pastry chef, but the right way to go. As for all my pastry tools, equipment and books; they’re packed up and in storage until I decide what to do with them.

I believe it’s never to late to change directions. I have nothing to be ashamed of or to feel embarrassed about. I have the right to say “This is not how the story ends” One may think they’re heading in one direction only to be yanked into another. So be it.