What is the toughest thing about Culinary Arts?

One of the toughest aspects of the hospitality industry is the physical demands and time demands on you as a professional. In our business, most often, you're working when others are playing (weekends, holidays, resort work..etc.) so you must be okay with a 'non-traditional' work week as it's rare that you'll ever work Monday thru Friday from 9am to 5pm. Additionally, stress is an inherent part of the culinary industry as the "Dinner Rush" consists of attempting to feed up to hundreds of dinners in a fairly short period of time (4 to 5 hours) and timing is everything in our profession.

If you're considering the culinary field as a profession, do your homework, talk to chefs, talk to restaurant owners, land a job in a kitchen as an apprentice cook if you can, or just start in fast foodservice (McDonalds, Chic Filet...) to get a basic understanding of how the business works first.

Being married to a Chef, her first answer would be the schedule. Until you get to a very senior position, you're working the times of the day and the days of the year when everyone else isn't. If you choose the path of owning your own business, your time will never really be your own. That said, if you love it, you won't care about hours.

This is more of a personal question, or a opinion. But I personally believe that it all depends on your skill, just have fun and listen while your doing what you love to do!

Hope this helps! :)

Here's some one else's opinion: https://www.quora.com/What-was-the-hardest-part-of-training-as-a-chef