DEAR HARRIETTE: I am a trained chef, culinary producer, published recipe author and former caterer. The television and culinary industries can both be unstable at times. A lot of the work I do is contracted for specific periods of time, meaning it’s always a hustle to get new work. My last gig (with a major network) ended a few months ago. Since then, it seems there have been some major changes to the network that are resulting in fewer work opportunities.
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I don’t know what to do next. Some people have suggested I teach for the time being, but I’m scared. I don’t know how I would fare as a culinary instructor. I’ve done instructional content for social media before, but never to a room full of people who are depending on my expertise to help shape their careers. How do you know if you’re cut out to instruct others? -- Chef Becomes Teacher
DEAR CHEF BECOMES TEACHER: Teaching is a great way for professionals to share their knowledge and expertise with others, and it has proven to be a safety net for some when work dries up. Unfortunately, teaching will not likely pay as well as your TV gigs, but it can represent consistent income. You can get support on how to create a curriculum and learn about teaching methods, even as you also trust your knowledge. You know more than you realize.