I am an experienced chef looking for some part time work in Calgary between November and January. Restaurant, bar, butcher, bakery.

I’ve been working in kitchens for almost 30 years. One thing I never learned to do is network. Despite a long and moderately successful run, people in the community I work in don’t know who I am or what I’m capable of. I feel like I still have a solid 10 years yet, and I want to make the most of it. But terrified of putting myself out there.

I’ve worked in kitchens for almost 30 years and don’t have much left in the tank.

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As a chef of 25 years, a few years ago I decided to strike out on my own and run a popup as a proof of concept for permanent location. It was a huge flop. We were open for six months and never gained any traction. I lost tens of thousands of dollars. A few years later, I find myself thinking of trying again. Not sure what I would do differently, and my confidence took a beating.

I’ve been working in kitchens for almost 30 years. One thing I never learned to do is network. Despite a long and moderately successful run, people in the community I work in don’t know who I am or what I’m capable of. I feel like I still have a solid 10 years yet, and I want to make the most of it. But terrified of putting myself out there.

I have been a chef for almost 30 years and have progressed as far as I’m likely to. A combination of age, political orientation and skill ceiling have put me in the position where I need to move on from operational and front line work. I’m wondering if consulting is a good next step, and if so how does one get into it? Location: Canada

I’ve been single for almost 16 years since I was divorced, and have not had sex or been inmate with anyone in that time. Seems unusual. Anyone else have a similar situation experience?

I have no money, no collateral for a loan, no friends or family with money and no industry contacts. What I do have is 25 years of high end experience, modest talent and am able bodied. In this a pipe dream?

I am a Canada based chef looking to get into working on yachts in the northern winter. I have 4 years working as a chef on boats, and many more years in high end restaurants. I understand most of the credentials (I think) - I have STCW and basic marine first aid as well as food handler certs. A few questions:
- Does anyone know if TC (Transport Canada) marine medical will be acceptable as ENG1? If not, how does one get an ENG ?
- I presume a B1/B2 visa is needed? If so can I apply before I have a job offer?

Any other advice appreciated!

restaurants are inherently unsustainable, even more so since the pandemic. They are a bad investment, and notoriously prone to failure. Yet, so many continue to open at a breakneck place. What is the reason for this contradiction?

I am a Canada based chef looking to get into working on yachts in the northern winter. I have 4 years working as a chef on boats, and many more years in high end restaurants. I understand most of the credentials (I think) - I have STCW and basic marine first aid as well as food handler certs. A few questions:
- Does anyone know if TC (Transport Canada) marine medical will be acceptable as ENG1? If not, how does one get an ENG ?
- I presume a B1/B2 visa is needed? If so can I apply before I have a job offer?

Any other advice appreciated!

I’m 50 and have no savings or investments. I work in a low wage industry and have statistically reached my maximum earning potential. I plan on working until my body breaks. Is there any hope?

restaurants are inherently unsustainable, even more so since the pandemic. They are a bad investment, and notoriously prone to failure. Yet, so many continue to open at a breakneck place. What is the reason for this contradiction?