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Jason Dobbie never chose cooking. He was a quiet kid from Fergus, Ontario, a math whiz who lost interest in school, and at fifteen he took a dishwashing job because a friend passed it along. Over 26 years, one opportunity after another carried him into Ontario's top kitchens: an apprenticeship, a sous chef role at 24, and eventually head and executive chef positions across Niagara.

In this candid conversation, Jason talks about what he actually loved about the kitchen (the timing, the pressure, orchestrating a line in full service) and what it cost him. He shares his long, uneven road to sobriety, the group therapy and meditation practice that finally gave him awareness of his own patterns, and the day he left a dream job that left him feeling empty. With no plan beyond wanting evenings with his three kids, he took a breakfast-cook job and trusted something would come. Three weeks later, it did.

Today, Jason works in seafood sales and runs Stress Free Sobriety, a global online community focused on personal growth after sobriety. facebook.com/Jason.Dobbie.Life.Coach

jasondobbie.com

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