I'd like to be a chef and run my own restaurant

Question

I am 51 years young and have worked for 25 years as a mental health nurse. In September 2000, I joined my local catering college to do an NVQ Level 2 in Food Preparation and Cooking, Intermediate Food Hygiene and Basic Health and Safety.

During this time I gained some experience in local quality restaurants, and also spent a few days working in a Michelin-starred restaurant.

I'm wondering if I could realistically become a chef at this stage or run my own restaurant, even though most of the chefs I've met have tried to dissuade me from entering the catering industry. Clearly it would be a major financial shift, at least to begin with, and long hours. I'm not sure what is the best way to progress in this career, assuming you think it's possible.

Should I get a part-time job at a local restaurant to get more experience? Do you have any suggestions for realistic ways forward?

What the expert says

Lesley Reynolds, managing director, Portfolio International

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The passion you have for the industry is wonderful and I wish you well. However, I don't think you can make this shift easily. The kitchen environment is very tough and there is a lot of competition. My advice is to get a job in a good restaurant and see how things go. Starting your own restaurant is a huge risk, and personally, I would not recommend it. When you have more experience, you could perhaps lease a pub from a brewery and move into the quality gastropub market, which is rapidly expanding.