2 answers
Noah
Student
Lewiston, Maine
5
Questions
Asked
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Cooks that have years of experiece, Do you still enjoy what you do?
#culinary #cooking #chef
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2 answers
Leme Tran
Production Brewer
8
Answers
Oakland, California
Updated
Leme’s Answer
I don't mean to discourage you but as a cook, I did not enjoy what I did as much as I did as a chef. It also depends on where you are a cook. From my experiences, as a cook, you are a grunt and you work hard. You have just enough power to not completely irrelevant but enough power to get blamed on for a lot of things. And depending on what kind of cook you are, you have little to no say in what goes on in your day and you just follow instructions. I've had more bad experiences than I can remember from my good experiences. I worked long hours to strive for what I wanted and to get where I wanted. Every time I thought about giving up, I bit the bullet and tried harder. But one thing I will mention, as a cook, you get to learn a lot and you learn a lot of things FAST. If you can endure some hardship and don't mind the sweat, it is rewarding when you get where you want to be. I was a cook for 3 years before someone saw potential in me and decided to train me as something more. Another 2 years I was able to graduate from being a cook into a sous chef and shortly after, I became my own chef. MY route is relatively short compared to some of my peers. But we all agree it's worth it.
Wesley Peters
Executive chef
1
Answer
Cumming, Georgia
Updated
Wesley’s Answer
I have been in a chef for 18 years
And executive chef for 14 years
To this day I still love every second of it, yes you will get days that are extremely challenging and others feel like you are floating on cloud nine.
It’s all about passion, the beauty about what we do is that every day is completely different , every service is different .
The sense of pride when you see an idea that was just a thought come to fruition right in front of you on a plate, and to see the guest taste it for the first time and pause to savor every bite is priceless
And executive chef for 14 years
To this day I still love every second of it, yes you will get days that are extremely challenging and others feel like you are floating on cloud nine.
It’s all about passion, the beauty about what we do is that every day is completely different , every service is different .
The sense of pride when you see an idea that was just a thought come to fruition right in front of you on a plate, and to see the guest taste it for the first time and pause to savor every bite is priceless