Today’s issue of Economic Times has a cover story on people who made drastic career shifts in their “High Flier” supplement. I’m one of the people featured in the story (how I wish I could actually find the darn article on their web site) because I moved from technology and started a far-eastern restaurant. The writer of the story had sent me a long list of questions a few weeks back, and I had written a mini-essay in response. Much of what I wrote didn’t make it to the piece (ah, the size constraints of print media) but when I read it back, I thought that it would be good to post the whole thing here to help others who might be considering a career change like mine. So here goes…
1) What are the main reasons that provoked you to make a career transition
from being a software engineer to a hotelier?
I have been passionate about cooking since I was 13. I chose to go with IT as a
career, but by my mid-twenties, I had decided that in another 10 years, I would
have my own restaurant. So it was more about moving the plans forward by a few
years. I chose to do this because I was 27, single, and thought I could take
more risks now than if I were, say 35. Also, the IT industry was going through
its bust phase a few years ago, and companies were doing crazy things, including
laying off lots of people. I decided that it was the right time to move.
2) What emotions did you go through while making a major career leap?
Weren?t you a little skeptical of abandoning the career you did for so many
years for something very new?
It definitely wasn’t an easy decision to make, and I’m not the impulsive type at
all. But several of my friends said I should give it a shot. Once I started
considering it seriously, I thought about it for a whole month to make sure it
wasn’t just a passing fad. After I made a firm decision, I experienced anxiety
and apprehension about a whole new future, but there was also some exhilaration
about doing something I was so passionate about.