Survival Strategy for Chefs in Their 40s: “Can I Keep Doing This?”
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Survival Strategy for Chefs in Their 40s: “Can I Keep Doing This?”
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In this deeply honest episode, Salt shares what it really feels like to be a chef approaching 40 — the aching joints, the burnout, the isolation, and the quiet question every cook eventually faces: “How long can I keep this up?”
We talk about the limits of the “build a system” myth, the harsh economics of restaurants, and why scalability without size is a fantasy. Salt argues that the true path forward isn’t expansion — it’s adaptation.
From switching to a heat-to-serve pub model and focusing on alcohol sales, to relocating to low-labor-cost countries, he lays out practical, field-tested strategies for survival.
The conversation ends with a reminder that defines the episode: “The body is expendable — but thought is an asset.”
🎙️ For every chef asking what comes next, this one’s for you.
For more info, visit: saltnfire.net
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