The Reality Dealing with Retirement
I never thought that one day I would be writing about retirement! One suddenly realizes that life is unbelievably short!
I noticed over the last few months that I am reflecting and thinking a lot about past times, all the things that I have accomplished, and things that I should have done, or not done. Things that I have missed out on, opportunities I passed up, family events I couldn’t attend, weddings I missed, and saying goodbye at funerals, all because work was always the priority and came first.
Being a chef,
means sacrificing more personal time than hardly anyone does in another profession; because one always works when everyone else is not, and one is off when everyone else is not.
It also depends on what type of establishment you work in, if you are employed in a large establishment such as a hotel then chances are your schedule is more flexible because obviously there are more employees to cover shifts, if you work in a smaller establishment such as a family or single owner restaurant then you’re working flexibility is very limited because chances are there are only you and a handful of employees the owner can depend upon. Now if the operation is open 7 days a week you are really screwed, if someone is sick, on leave, or on vacation..guess who has to fill in! In a larger establishment that would not be an issue.
As I completed my apprenticeship
in a restaurant establishment in Switzerland, I was always attracted to a similar size operation, I preferred that style of cooking.
After I left Switzerland to see the world! I landed in Bermuda with Holiday Inn in St. Georges, which really made me realize that I didn’t want to pursue that type of cooking, in the main kitchen I felt like I was back in the Swiss Army cooking for 150 guys! In the Supper Club kitchen, where I was in charge most of the time, very little was fresh, prepared food, instead, we served frozen seafood, even though we were in the middle of the ocean!
When I arrived at my next gig in the Bahamas, El Casino in Freeport, the food quality was a lot better, everything was prepared and cooked to order for several hundred people on a nightly basis.
After that I finally arrived in the USA opening a private club as a chef, that is where I really began to create the type of food I wanted to serve.
Now that I am retired I am pursuing some things that I missed out on over the years such as photography, traveling, blogging, enjoying the family, etc.
I came to the realization that when you reach a certain age it doesn’t matter what your portfolio of accomplishments contains and what your lifelong professional experiences could be contributing to another generation within that profession, your possibilities are very limited due to age, at least here in Switzerland, that is to attribute to the fact that the social benefits for people over the retirement age are more costly than for younger people for an employer. Actually, I feel that here they discriminate against the older workforce as employers are allowed, through job advertising platforms, to mention they don’t want you unless you are a certain age! That would be a lawsuit in the US.
That reminds me of a saying from my friend George Mayo
“You are only as good as your last meal!”
Recent Posts
Switzerland: Where Even the Cows Wear Designer Bells
Welcome to Switzerland, a place so stunning it looks like it was Photoshopped by Mother... Read More
The War in Ukraine: A Conflict That Shakes Europe and the World
In February 2022, the world watched in shock as Russian forces invaded Ukraine, a conflict... Read More
A Recipe for Success during your Hospitality Career!
Leadership style at eye level has always helped me the most during my hospitality career... Read More
Hot Chocolates Restaurant and Nite Club
All your Traveling needs here at Amazon Read More
My Cosmopolitan Magazine modeling Days😁
Ulrich’s Miami Mob ordeal Read More
Hike to Lake Tremorgio, Ticino, Switzerland
Daniel Humm is revolutionizing 3-Star Cuisine
This is how the first vegan menu tastes in “Eleven Madison Park” in New York... Read More
Swiss Travel Soothing Music Video
Ulrich’s Guadalajara & Mexico City Experience
Chef Ulrich in Action in Guadalajara, Mexico My first visit to Mexico was with my... Read More
Chef UlrichK on Selkirk CH.13 Cooking Show
My awkward Brandy bottle pop! The video is 16 min. long – Video is 37... Read More
Ulrich in the Dominican Republic
In 1987 I arrived in Santo Domingo to work on the re-opening of the new... Read More
Ulrich’s Miami Mob ordeal
As a Swiss chef, I took the opportunity to go and see the world, that... Read More
Exciting Swiss Family Koepf Hike to 2300 m
The Bristen (3073m) is a mountain in the Canton of Uri, Central Switzerland. ... Read More
Miami’s New Mediterranean Spot Lets Robots Do All the Cooking!
A team of human chefs preps ingredients before robotic arms and algorithmic ovens take over... Read More
Miami’s most obnoxious Trend is Expensive Italian Restaurants
Around Monte Baldo, Italy
On my recent visit to Verona, I came across these amazing places; situated in the... Read More
Subscribe here
Click here to Subscribe Read More
Aquaria, Thermal Waters of Sirmione
The Uniquelness of our Thermal Water Click here to visit the website The... Read More