You'll be a cook, learning and working up from the bottom. If you will try it, and you will love it you will be the happiest person in the world. On kitchens and school: “It is important to go to a … You need solid connections for food cost and a highly specialized product. You don't do it is a career move or to make money or to impress your friends. Becoming a chef is an appealing career path to individuals interested in working in this industry. To get into this business you are absolutely going to have to work for other people, and likely for a long time. A chef plans the menu, maintains… Check out this ... check out the websites above. If they are anything like myself, as a line cook they will challenge their chef … Chances are that the answer is big fat no. I actually eat for breakfast the people that say things like you did -- the one of burnout -- I've been also Pastry Sous Chef in a High Luxury Five Star Hotel, worked 17 hours for day. Being a chef, like being an elite athlete, tends to be a young person’s game, with crazy hours and injury-inducing physical strain. 'Being a chef is so demanding, you might not like who you become' Expand. I used to like cooking large meals at home, now I hate it. .... but if you already say that you get burned out working for other people maybe this isn't really the job for you. It completely affected my family life. What I hate about being a chef is scraping my forearm with a 18X2000 film cutter. This means no dinner at home with your wife and kids, no … Thank you, really great advice and lots to consider. Before opening the restaurant, the Long Beach resident and father of five was a tow truck driver for about 14 years. Discover the benefits and best practices of becoming a vegan. Thank you for your advice! Thanks, appreciate the honest answer - that's what I needed to hear. You'll always be "the help" and you'll never get to be "the host" again. Hopefully, like so many of the small businesses we help to insure, you’re passionate about your craft. There is a lot of work that goes into becoming a chef… Real Estate Sales Agents. The Four Elements of Cooking . The things that I personally love about cooking at home, the planning, following one dish through from prep to plating, it's just not there in a professional kitchen. It has its good days, but it's exhausting and relatively unfulfilling. The types of clients who have the money to hire private chefs want someone who is pedigreed. if you're older than 30 and have a family, I would really strongly advise against switching careers. Chef Fat Lady Working a year and a half without a vacation. Christmas and New Years? In another response I mentioned that I'm weeding out what should stay a hobby, and what should be pursued professionally. Become known for your culinary skill. For starters, while what we see from talk-show chefs might suggest otherwise, being a real-life chef is an incredibly demanding job, both physically and mentally. Wanted to add in - the owner at my current place owned a successful food truck prior to the brick and mortar. I really don't do much, I like racing cars and going out to eat. I'm afraid of getting burned out when it might be better to just work for myself. It also has a lot to do with your reputation and who you know. Culinary school is necessary only if it's a really good one because of the stages in good structures, but the best way to learn is working. I appreciate it. Thank you! Being able to take/absorb criticism is definitely a skill set that can’t be overlooked. Chef’s Knife. 4th of July, you're with them. If you’re becoming a line cook to learn, you’ll need a good teacher. On the surface, the amount of effort, time and energy it takes to become a rapper seems like a light burden. Could this be done in this industry as well? The restaurant world might seem glitzy to the uninitiated, but what goes on behind the kitchen door isn't always so glamorous. Swapping active disciplines costs 10 per level already attained in the target discipline. The pay sucks. 4. There are different ways you can become a pastry chef. Absoluly, yes, 100%. What I hate about being a chef … The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Are you driven by food and making it? I’m 38, own my own small place, and succeeding! The little moments of humanity keep you going and make it all seem worth it. Press question mark to learn the rest of the keyboard shortcuts. Extra advice - I know you dream of running a restaurant or a food truck, but be forewarned that approximately 80% of new restaurants fail in the first two years. Pollopicu. Instead of scheduling, dealing with HR bullshit, dealing with dumb cooks who can't remember to clock in/out at the right times, who can't keep their knives sharp enough, who, despite being told and shown a dozen times, still can't make the sauce correctly and while they probably should be let go, they've got a good heart and you're short staffed as it is. I didn't make money, but I learned a lot for a fraction of the cost. Always working on holidays. I saw colleagues starting to use cocaine to keep the rhythm. I'm young but I don't have many occasions to date. Crafting requires the use of a crafting station. What was your road map? 2. it's a young body's game sadly. Once you get there, the pay is good, but the hours aren't always -be prepared to spend every holiday cooking for someone else's party. I know this is a simple yes, but I get burned out working for other people, no matter what I do. PLEASE MAKE IT STOP! Two answer your questions more specifically. I like the idea of starting as small as possible and building up if it's there. The national average salary for a pastry chef is $14.81 per hour. New comments cannot be posted and votes cannot be cast. Well very few have that drive! The restaurant industry is extremely competitive, and being a private chef is even more so. reddit.com. In the sense that, you can work less hours and eg, cook a dinner for maybe 3 families a day, 2 hours a family max including buying ingredients. Maybe not at that exact job, but experience leads to becoming a chef. I encourage my lead line cooks every day to challenge the ideas of creativity. When looking into careers I feel like we get distracted with the shiny objects, and pass over or don't know about the real hassles until it's too late. Some weeks I might only work 50 hours, others it's 90 hours and I barely see my wife or kid unless they come in to eat. Should I work in a smaller market you can become a chef… chef or no experience in a school... 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