3 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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3 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
Johnny Carino
Private Chef
9
Answers
Saint Marys, Georgia
Updated
Johnny’s Answer
I started very young. Today I would say without hesitation I love what I do more then I did in 1980s. I’ve accomplished every goal I set. I worked as a dishwasher up to Executive Chef, VP Culinary for large corporate restaurant companies, my name on almost 250 restaurants worldwide to today a private chef for well known names from so many different titles and positions. At times during first ten years I dealt with not having much money and working so much I didn’t see my family and friends. I worked through it to better myself and my positions. Facts are with anything you do in your life if you would do it for free you have found a job you will love. I never hated what I did, the better I got the more opportunities presented themselves, I always aimed to be the best and to this day still do. Love what you do and your life will be great