Chef Cliff

As a forty seven year old Chef I'm well aware that my days in my prime are numbered. I've often thought that forty is a chef's prime if he is in a creative role. 

Over the last thirty three years I've seen decorated chefs that have mentored me with back and knee problems, drinking problems and just burned out from the grind. I noticed that when a Chef pulls back, gets a sharp pencil and focuses mostly on the administrative aspect they tend to fall apart. 

I'd say the cliff for a Chef or especially a cook is around fifty years old. It's important to be able to bend and stoop properly and have the mental capacity to organize thoughts. That seems to be severely compromised after fifty. 

To take that problem head on I don't drink alcohol and exercise at least an hour a day to be able to maintain. My routine consists of sauna to pull out toxins. Swimming to increase mobility. Walking to support the lymphatic system. I also lift weights to stay strong. Bust out some push ups and do exercises targeting my core. I take lots of supplements for gut health, cognitive function and overall nutrients to keep me going. Replacing soft drinks with water is important. 

No Chef is perfect. Nicotine has always been around to take the edge off.

The kitchen culture is definitely more healthy than it has been when I glance around. In the 90's it was common to see someone with a coke problem, a diet coke problem. A gambling problem accompanied by a drinking problem & topped with an insubordination problem 🤷‍♂️ 

So moving forward my goal is to not be as hands on and create systems while taking care of the rest. I highly doubt I'll be the exception. That cliff is a coming.. 🤷‍♂️