At 25, Andrew was soaring up the culinary career ladder as a pastry chef at a Michelin-starred restaurant in Scotland. Every delicious dessert and finely-sculpted pastry in the kitchen was his creation. He was in a role that he had worked towards – and wanted – for years. Andrew had reached these heights after just six years in the hospitality industry; he’d started at 19 as a kitchen porter in a local hotel in his hometown in west Scotland, and was quickly promoted to junior chef. By 21, he was a commis chef at an award-winning hotel in the Lake District, England, avidly studying patisserie and confectionary in his spare time. He was prepared to commit his life to perfecting his skills, saying: “That was all I cared about.”
Instead, at the height of his career, working in his dream job in the revered Scottish eatery, he quit. At 26, he was a student, this time on a four-year software-development degree. He’d walked away, not just from the job he’d worked so hard for, but from the whole hospita …
The workers leaving their dream jobs – BBC
