8 answers
Heaven
Student
Springfield, Missouri
1
Question
Updated
800 views
What is it like being a Chef I'm not sure what I should do for my future career. ?
Hello, I am currently a high school senior, and I'm working on a research project into the future career I want to have and for me, I am planning on going to culinary school and becoming a chef of some sort. Ultimately, I just want to serve people good food and put smiles on their faces. The project I'm working on wants me to synthesize information to give myself a theoretical base and understanding of the career before I seek out community members in those careers to interview. I'm not sure what the best culinary pursuit would be for me. I love cooking and want to be in the kitchen, but I'm not sure what type of chef I want to be. Not only that, but I know once I start getting into the field and experiencing what it's like myself I may figure it out, but for the sake of my project I have to figure out something and I desperately need help. T-T
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8 answers
Michelle M.
Actress
2192
Answers
Updated
Michelle’s Answer
Hello, Heaven !
It's great that at a time you are assigned to write about a future career that you already do have a career interest ! Everyone's career as a chef is different, so what exactly do you need to make your assignment complete ? It is 100% acceptable to just say that you aim to become a professional Chef. You do not have to label it any sort of specific type of Chef. Chefs deal with food and it's understood that that's what they do and assumed that they are versatile, not pegged into one "type" of cooking.
So instead of focusing on what type, think about your current favorite aspects of food and beverage and what you most like to do now. You can't predict where you'll be working or even if you'd have a few jobs at once as in being a personal chef. It's the type of work that lends itself to many, many possibilities, so my advice is to just say you want to be a chef and explain why. Discuss your current skills, involvement and things you want to try.
Also write about who you consider to be your inspiration for wanting to become a chef. Your inspiration is very important because many students are not in the time of their life knowing what career they want. You can also mention that your career serves everyone as we all eat and drink. Every single person in the world can be your customer !
If you have done some volunteer work around food prep or even prepared family holiday meals, discuss the accomplished feeling it gave you. Mention which culinary school you'll be applying to. Fill the rest of the report with the information you obtain from the chefs that you plan to interview. Definitely hand in the report before or on the day that it is due.
So do not worry about what type of chef. You will be learning to cook and prepare such a wide variety, so it's not important to settle on one while in high school. I hope this helps put the framework for your report together and I wish you all the best !
It's great that at a time you are assigned to write about a future career that you already do have a career interest ! Everyone's career as a chef is different, so what exactly do you need to make your assignment complete ? It is 100% acceptable to just say that you aim to become a professional Chef. You do not have to label it any sort of specific type of Chef. Chefs deal with food and it's understood that that's what they do and assumed that they are versatile, not pegged into one "type" of cooking.
So instead of focusing on what type, think about your current favorite aspects of food and beverage and what you most like to do now. You can't predict where you'll be working or even if you'd have a few jobs at once as in being a personal chef. It's the type of work that lends itself to many, many possibilities, so my advice is to just say you want to be a chef and explain why. Discuss your current skills, involvement and things you want to try.
Also write about who you consider to be your inspiration for wanting to become a chef. Your inspiration is very important because many students are not in the time of their life knowing what career they want. You can also mention that your career serves everyone as we all eat and drink. Every single person in the world can be your customer !
If you have done some volunteer work around food prep or even prepared family holiday meals, discuss the accomplished feeling it gave you. Mention which culinary school you'll be applying to. Fill the rest of the report with the information you obtain from the chefs that you plan to interview. Definitely hand in the report before or on the day that it is due.
So do not worry about what type of chef. You will be learning to cook and prepare such a wide variety, so it's not important to settle on one while in high school. I hope this helps put the framework for your report together and I wish you all the best !
Dr H
Dr. H's Research
1119
Answers
Australia
Updated
Dr’s Answer
Hey Heaven! 🍳
The ride is gonna be a mix of hot pans, amazing flavors, and probably a few kitchen disasters that you'll laugh about later! 😅 Let’s talk about the journey, the good, the messy, and the deliciously rewarding parts of being a chef.
### Pros of Being a Chef 🍽️
1. **Creativity in the Kitchen**: You get to make something magical with your hands. Think of it like being an artist but instead of a paintbrush, you have knives and saucepans. You can take flavors, textures, and techniques to create something that’ll make people go, “WOW!” And there’s nothing like that moment when someone takes a bite and their eyes light up. 🔥🎨
2. **Passion + Food = Happiness**: If you're a foodie, this is your playground. The best part of being a chef is doing what you love—cooking and feeding people. You’ll never be hungry for that rush of satisfaction after a successful meal service! 🍲😋
3. **Job Security (Sorta)**: People always need to eat! So the culinary world is full of opportunities, whether you want to work in a fancy restaurant, cruise ship, or even start your own food truck. There’s always room for chefs who know their way around a stove. 🚚🌎
4. **Endless Learning**: Culinary school is just the beginning! The food world is constantly evolving, so there’s always something new to learn. One day you’re perfecting soufflés, the next day you're learning how to make your own sourdough starter. 🔄🍞
### Cons (Because No Job is Perfect, Right?) 🤔
1. **Long Hours & Little Sleep**: Ah, the glamorous life of a chef... well, sort of. The hours can be long and late. You're often working nights, weekends, and holidays. It’s like being at a never-ending dinner party where you can’t leave until the last guest is satisfied. 😴🍴
2. **It's Hard on Your Body**: Standing all day, lifting heavy pots, and constantly moving around can take a toll on your body. You'll get used to it, but it’s not for the faint of heart. You might find yourself in need of some serious foot rubs after a busy day! 👟💆♂️
3. **Kitchen Drama**: Just like a reality TV show, kitchens can get a little... dramatic. There’s high pressure, tight deadlines, and yes—maybe a little shouting (but it’s all about making great food, right?). Keep your cool, and you’ll be just fine. 🎬🍳
4. **It’s Not Always Fancy**: Not every chef is chopping truffles in a Michelin-starred restaurant. A lot of the work can be a grind. But if you’re passionate about food, you’ll learn to love the process, even if it means peeling potatoes for hours. 🥔🔪
### So, What Should You Do? 🤷♀️
I say go for it! If you love cooking, that’s your *spark*. The type of chef? You’ll figure that out as you go along. Start with culinary school, learn the basics, and then explore different paths—whether that’s becoming a pastry chef, working in a fine dining restaurant, or even starting your own business. There’s no wrong way to go about it as long as you’re doing what makes you excited. And if you want to serve good food and make people smile? Well, that’s the secret ingredient to a truly successful career. 😄🍕
Keep your passion high, your knives sharper, and remember: every day in the kitchen is a new adventure. So put on that apron, roll up those sleeves, and cook up something amazing. You've got this, Chef-in-the-making! 💪👩🍳
Good luck, Heaven, and happy cooking! 🔥🍴
The ride is gonna be a mix of hot pans, amazing flavors, and probably a few kitchen disasters that you'll laugh about later! 😅 Let’s talk about the journey, the good, the messy, and the deliciously rewarding parts of being a chef.
### Pros of Being a Chef 🍽️
1. **Creativity in the Kitchen**: You get to make something magical with your hands. Think of it like being an artist but instead of a paintbrush, you have knives and saucepans. You can take flavors, textures, and techniques to create something that’ll make people go, “WOW!” And there’s nothing like that moment when someone takes a bite and their eyes light up. 🔥🎨
2. **Passion + Food = Happiness**: If you're a foodie, this is your playground. The best part of being a chef is doing what you love—cooking and feeding people. You’ll never be hungry for that rush of satisfaction after a successful meal service! 🍲😋
3. **Job Security (Sorta)**: People always need to eat! So the culinary world is full of opportunities, whether you want to work in a fancy restaurant, cruise ship, or even start your own food truck. There’s always room for chefs who know their way around a stove. 🚚🌎
4. **Endless Learning**: Culinary school is just the beginning! The food world is constantly evolving, so there’s always something new to learn. One day you’re perfecting soufflés, the next day you're learning how to make your own sourdough starter. 🔄🍞
### Cons (Because No Job is Perfect, Right?) 🤔
1. **Long Hours & Little Sleep**: Ah, the glamorous life of a chef... well, sort of. The hours can be long and late. You're often working nights, weekends, and holidays. It’s like being at a never-ending dinner party where you can’t leave until the last guest is satisfied. 😴🍴
2. **It's Hard on Your Body**: Standing all day, lifting heavy pots, and constantly moving around can take a toll on your body. You'll get used to it, but it’s not for the faint of heart. You might find yourself in need of some serious foot rubs after a busy day! 👟💆♂️
3. **Kitchen Drama**: Just like a reality TV show, kitchens can get a little... dramatic. There’s high pressure, tight deadlines, and yes—maybe a little shouting (but it’s all about making great food, right?). Keep your cool, and you’ll be just fine. 🎬🍳
4. **It’s Not Always Fancy**: Not every chef is chopping truffles in a Michelin-starred restaurant. A lot of the work can be a grind. But if you’re passionate about food, you’ll learn to love the process, even if it means peeling potatoes for hours. 🥔🔪
### So, What Should You Do? 🤷♀️
I say go for it! If you love cooking, that’s your *spark*. The type of chef? You’ll figure that out as you go along. Start with culinary school, learn the basics, and then explore different paths—whether that’s becoming a pastry chef, working in a fine dining restaurant, or even starting your own business. There’s no wrong way to go about it as long as you’re doing what makes you excited. And if you want to serve good food and make people smile? Well, that’s the secret ingredient to a truly successful career. 😄🍕
Keep your passion high, your knives sharper, and remember: every day in the kitchen is a new adventure. So put on that apron, roll up those sleeves, and cook up something amazing. You've got this, Chef-in-the-making! 💪👩🍳
Good luck, Heaven, and happy cooking! 🔥🍴
Rebecca Tang
Banking
1961
Answers
Hong Kong
Updated
Rebecca’s Answer
Thank you for your question. I can feel your passion of cooking.
Below are my suggestions:
1. Watch some videos in YouTube on different cuisine and learn the techniques.
2. Try to make different cuisine and explore what you have interest
3. Attend culinary school to learn different cuisine.
4. Shortlist 1-2 cuisine you have interest. And, practice more. Practice makes perfect!
5. Explore the intern and part time opportunities to work in the restaurants
Hope this helps! Good luck!
May Almighty God bless you!
Below are my suggestions:
1. Watch some videos in YouTube on different cuisine and learn the techniques.
2. Try to make different cuisine and explore what you have interest
3. Attend culinary school to learn different cuisine.
4. Shortlist 1-2 cuisine you have interest. And, practice more. Practice makes perfect!
5. Explore the intern and part time opportunities to work in the restaurants
Hope this helps! Good luck!
May Almighty God bless you!
Jerome Dees Jr.
Sales Professional and Networking Expert
652
Answers
San Francisco, California
Updated
Jerome’s Answer
I worked as a line cook at a conference center for a while before starting my own catering company. As the primary chef, I found a lot of enjoyment in creating memorable experiences for people. The only downside for me was the extremely long hours on your feet. When doing events that were all day, I would sometimes put in 12 to 13 hours. It can be a very rewarding career if you are able to create proper boundaries.
Kangana Patel
Student
24
Answers
Edison, New Jersey
Updated
Kangana’s Answer
Being a chef is an exciting but demanding career that requires passion, creativity, and resilience. Here’s what it’s like:
1. The Daily Life of a Chef
Fast-Paced Environment – Professional kitchens are intense, with tight schedules and high-pressure situations.
Long Hours – Chefs often work 10-16 hour shifts, including nights, weekends, and holidays.
Hands-On Work – Constantly chopping, cooking, plating, and managing food preparation.
Teamwork & Leadership – Kitchens run on teamwork, and as a chef advances, they take on leadership roles.
Creativity & Innovation – Developing menus, experimenting with flavors, and creating visually appealing dishes.
2. The Rewards of Being a Chef
Bringing Joy to People – Seeing customers enjoy your food is incredibly rewarding.
Endless Learning – Cooking involves constant learning about new techniques, cuisines, and ingredients.
Career Flexibility – Chefs can work in restaurants, hotels, catering, food media, R&D, or even start their own business.
Global Opportunities – Culinary skills are in demand worldwide, allowing for travel and cultural exploration.
3. The Challenges of Being a Chef
Physically Demanding – Standing for long hours, lifting heavy pots, and working in hot environments.
High Stress – Kitchens can be chaotic, and mistakes can have immediate consequences.
Work-Life Balance – Many chefs sacrifice personal time due to demanding schedules.
Financial Realities – Entry-level kitchen jobs may have low pay, and it takes years of experience to reach higher salaries.
4. Figuring Out the Best Culinary Path
Since they’re unsure of what type of chef they want to be, they should:
✅ Try different styles – Experiment with baking, fine dining, street food, etc.
✅ Shadow or intern in different kitchens – Gain real-world experience before committing to a specialty.
✅ Take culinary classes – Whether at a community college, online, or a full-time culinary school.
✅ Network with chefs – Ask professionals about their experiences to get a clearer idea.
Final Thought
Being a chef is both challenging and rewarding—it’s a job fueled by passion, but it requires dedication. If you love making people happy with food, it’s a fulfilling path, but you should explore different options to find the best fit for your skills and lifestyle! 🍽️🔥
1. The Daily Life of a Chef
Fast-Paced Environment – Professional kitchens are intense, with tight schedules and high-pressure situations.
Long Hours – Chefs often work 10-16 hour shifts, including nights, weekends, and holidays.
Hands-On Work – Constantly chopping, cooking, plating, and managing food preparation.
Teamwork & Leadership – Kitchens run on teamwork, and as a chef advances, they take on leadership roles.
Creativity & Innovation – Developing menus, experimenting with flavors, and creating visually appealing dishes.
2. The Rewards of Being a Chef
Bringing Joy to People – Seeing customers enjoy your food is incredibly rewarding.
Endless Learning – Cooking involves constant learning about new techniques, cuisines, and ingredients.
Career Flexibility – Chefs can work in restaurants, hotels, catering, food media, R&D, or even start their own business.
Global Opportunities – Culinary skills are in demand worldwide, allowing for travel and cultural exploration.
3. The Challenges of Being a Chef
Physically Demanding – Standing for long hours, lifting heavy pots, and working in hot environments.
High Stress – Kitchens can be chaotic, and mistakes can have immediate consequences.
Work-Life Balance – Many chefs sacrifice personal time due to demanding schedules.
Financial Realities – Entry-level kitchen jobs may have low pay, and it takes years of experience to reach higher salaries.
4. Figuring Out the Best Culinary Path
Since they’re unsure of what type of chef they want to be, they should:
✅ Try different styles – Experiment with baking, fine dining, street food, etc.
✅ Shadow or intern in different kitchens – Gain real-world experience before committing to a specialty.
✅ Take culinary classes – Whether at a community college, online, or a full-time culinary school.
✅ Network with chefs – Ask professionals about their experiences to get a clearer idea.
Final Thought
Being a chef is both challenging and rewarding—it’s a job fueled by passion, but it requires dedication. If you love making people happy with food, it’s a fulfilling path, but you should explore different options to find the best fit for your skills and lifestyle! 🍽️🔥
Carmine Iezzi
Private Chef
9
Answers
Tashkent, Tashkent Province, Uzbekistan
Updated
Carmine’s Answer
Being a chef is like crafting art with flavors every day! 🎨🍽️
It's fast-paced, creative, and rewarding, but it also comes with long hours and problem-solving on the fly.
If you love food, enjoy working with your hands, and thrive under pressure, it could be your dream job.
Explore by trying new recipes, working part-time in a kitchen, or doing a culinary stage.
The best way to know? Get a taste of it—literally! 😄👨🍳👩🍳
It's fast-paced, creative, and rewarding, but it also comes with long hours and problem-solving on the fly.
If you love food, enjoy working with your hands, and thrive under pressure, it could be your dream job.
Explore by trying new recipes, working part-time in a kitchen, or doing a culinary stage.
The best way to know? Get a taste of it—literally! 😄👨🍳👩🍳
Howard Pierceall CEC, CCE WCEC
Chef, Chef Instructor, Business owner
109
Answers
Sun City, Arizona
Updated
Howard’s Answer
You are right, you will learn what you want to do as you gain more knowledge and experience more of working in a kitchen. A true chef needs to learn everything. The three main areas of a kitchen are cooking, baking breads and pastry. You need to learn basics, that includes theory. Start with a good foundation of cooking and food knowledge. Types / styles of cooking, vocabulary and skills you need to work in a kitchen.
You need a plan and you need to have a goal. Your path may change as you go. But never loose sight of your goal. I hope this helps you, good luck.
You need a plan and you need to have a goal. Your path may change as you go. But never loose sight of your goal. I hope this helps you, good luck.
Johnny Carino
Chef Entrepreneur
20
Answers
Saint Simons Island, Georgia
Updated
Johnny’s Answer
Exciting, challenging, exhausting , each and everyday is different. For a very long time, this has been my career of choice. Started cooking when I was 12 started in restaurants when I was 16. Attendant Johnson and Wales culinary and province Rhode Island graduated and move to Lake Tahoe, California from New York. Since then, I’ve always challenged status quo. Meaning each in every position I had I always tried to not only better myself, but be better than those around me. as you begin to advance, you will hit obstacles as those around. You will get jealous when you get promoted. This is where leadership and teamwork come in to play. Every position I’ve ever had regardless of how high it was, I’ve always been hands-on. As a vice president of culinary when I traveled to different units, I would always jump behind the line just so everyone there knew I could. I’ve never relied on a title to get get people to respect me. This is very important as you move up, never ever forget your humble beginnings. When you walk into a restaurant and go back behind the line to Cook, teach, mentor, they know that you can do their job and that is instant respect. When you go into the restaurant and you go back and wash dishes, they are blown away because you know how to and you’re not afraid to get your hands Dirty. This will give you instant respect. Through respect your that you are able to grow personally and professionally as people will do as you ask them to do. As a chef keep in mind when I first started I did everything. I chose to work and watch hotels so that I could learn many different roles. I worked many many hours, all holidays, and really had no life With family and friends being in a busy hotel. Trust me this time you put in comes back to help you in many ways in the future. Your salaries and such when you begin will be low. Don’t worry about money when you first start worry about being a sponge and absorbing every thing you see, learn, and are taught. Trust this as you’ll see it through your career never ever have an ego. Always be one that can learn from anybody else each and every day. When I first started, I did have an ego and frankly it presented me from getting promoted. Once a mentor sat down with me and said Johnny people are afraid of you. You need to lead by example and not think you know it all I changed. What I learned is and again you will see this I guarantee it when you have an ego you think you know everything and you can learn from. The minute this happens you’re done. I’ve learned so much from so many. I always recommend my chef. Read the book Daring Greatly. From the day you begin and your career starts advance always push yourself to be better and better. Always push yourself to want more. I remember being 18 years old in Lake Tahoe walking to Harris in the snow thinking one day I want to be on TV and I want to have restaurants. Fast-forward I had a PBS cooking show for eight years out of Texas and my name was on almost 300 restaurants all around the world. To be perfectly honest when I was dreaming of these things never ever that I think they would happen. That brings me to another point. When I was young, I was quiet and kind of reserved.As my knowledge crew, I started to share it more with others teaching, and as I grew older mentoring. Back then I could never speak in front of a group today. I can do a public speaking engagement for 100 people and still want 100 more. To put this in the perspective as a chef and as you grow, you become the leader. You become the person that everyone around you looks up to for guidance, support, issues, and so on. As you grow from when you start, should you wish to move out and frankly not everyone wants to it is important to read not only cookbooks, trade journals, but business and motivational books. I hope this helps a little bit. Don’t think the career is everyone gets on TV and makes a lot of money. You get what you put into it and as you grow, you learn to market yourself, which is a whole Nother subject. Please feel free to ask another question if this did not help.