What would you do differently if you could start over? (1 Viewer)

cyril

Let's roll
Jul 6, 2006
2,689
#62
I had a serious car accident 2 years ago, went in a coma for a month. After that my life got really messed up. I wish I had learned not to drive fast, in an easier fashion.
 

C4ISR

Senior Member
Dec 18, 2005
2,362
#65
I would have taken my various athletic activities more seriously. I was heavily involved in a handful of sports and activities growing up, but once I reached 18 I stopped them (now I just do them 'for fun'). University got in the way. I'm in the final stretch of my academic career, still havent pinpointed a dream job yet, and I look back and c opportunities I passed up.
 

Zé Tahir

JhoolayLaaaal!
Moderator
Dec 10, 2004
29,281
#66
I had a serious car accident 2 years ago, went in a coma for a month. After that my life got really messed up. I wish I had learned not to drive fast, in an easier fashion.
That sucks. But didn't it sort of give you a "second chance at life" sort-a-deal? Or perhaps that's just on TV :confused:
 

Bozi

The Bozman
Administrator
Oct 18, 2005
22,749
#72
Who?

Anyway, I went to Milano a few years ago to see Juve and I met some Milan fans there. One had come all the way from Australia, great guy. He told me the same thing, he use to be a chef but he didn't like all the stress so now he loves cooking at home and drives a cab for a living, loves that too. :D
it is dead funny, when you work in a (good) kitchen there is nothing to beat it. sure there is stress and it is high pressure especially when you work in a small kitchen but the buzz you get while doing it is incredible. the first place i worked was a north african/mediterranean place that specialised in cous-cous and tagine:weee: opened up my eyes to a new way of cooking, but when you are working the edinburgh festival and lose 2 and a half stone in 3 weeks due to the heat and the sheer amount of customers it makes you resent it.

I can see that. My wife is seriously into food, and she's damn good at it. It's amazing that I'm still thin and don't weigh 400-lbs.
mores the pity for me, since my missus moved in to my flat i have been considering building an extension

She does "speakeasy" dinners out of the house and earlier this month went to an advanced bootcamp for a week at the Culinary Institute of America in upstate NY. (They wrote a story about it in the Atlanta paper a couple weeks back -- that's her second from the right.)

Thing is, people ask her all the time if she wanted to start a restaurant or wanted to work full-time in the business. She's always like, "No way! Too many headaches, too much work..." So she keeps advancing it and gets paid for a living doing other things (not quite nursing, but she has been in health care for a good number of years.)

Things are always different when they are a fun hobby and when you depend on them for a living. Sometimes it works for people. But other times, it's better to keep them separate.
:agree: when you have a skill and a talent for something it is sometimes better not to mix it with your professional life, otherwise it becomes less of an escape and more of a chore and for me cooking should always be enjoyable
 

swag

L'autista
Administrator
Sep 23, 2003
84,866
#73
I assume you strongly encouraged her to hone those cooking skills :D
It provides excellent opportunities for gifts that keep on giving... to me. :D

Just on tv dude. My life went downhill after that, thankfully after 2 years things are starting to look better.
Good to hear. It's hard to think about how long some recoveries take. Until after you've been through one.

not flunk out of engineering, and as a close second, not have my first mcdonalds meal
You do the last one, you could be Canada's Morgan Spurlock.

Now how's that for an honorary title?

it is dead funny, when you work in a (good) kitchen there is nothing to beat it. sure there is stress and it is high pressure especially when you work in a small kitchen but the buzz you get while doing it is incredible. the first place i worked was a north african/mediterranean place that specialised in cous-cous and tagine:weee: opened up my eyes to a new way of cooking, but when you are working the edinburgh festival and lose 2 and a half stone in 3 weeks due to the heat and the sheer amount of customers it makes you resent it.
My wife was telling me that her class at the CIA recently (not that CIA) was exactly that: a weight loss program. Put-some-water-on-the-coals stuff.

mores the pity for me, since my missus moved in to my flat i have been considering building an extension
:lol: Or bigger doors.

:agree: when you have a skill and a talent for something it is sometimes better not to mix it with your professional life, otherwise it becomes less of an escape and more of a chore and for me cooking should always be enjoyable
I know people who went through temporary career changes, picking up books and going, "I think I want to be an anthropologist!" Then doing it for real and realizing it's a lot less fun when it's your livelihood.

Me? I get my anthropology jones out on these forums. Sometimes it's an anthropologist's wet dream here. :weee:
 

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