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As a chef do you ever wish that you didn't have your title and the responsibilities that come with it
#chef #cooking #culinary #culinary-arts
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2 answers
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Jonathan Agnew’s Answer
There Have Been Days That Things Were So Hectic That I've Wondered, "What Am I Even Doing Here!?" But Once I Answer That Question To Myself And Think About How Important My Duty Is I Remember; This Is Where I Belong.
You are spot on, In the business its rough at times,
chef robert mingus
Robert Mingus
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Robert’s Answer
Ryan P.
in the covid atmosphere, where a pandemic has taken the lively hood of almost all the chefs nationwide, it is rough.
but once the covid lifts, then there will be light at the end of the tunnel.
But all in all, it is a tough gig to do. there will be days where you work 18-20 hours, and have enough time to sleep for 3 hours and get back into it, but there are plenty of rewards- pride, passion, the one couple that buys you a bottle of Dom Pérignon or gives you that fat tip for cooking for them.
Chef Robert Mingus
in the covid atmosphere, where a pandemic has taken the lively hood of almost all the chefs nationwide, it is rough.
but once the covid lifts, then there will be light at the end of the tunnel.
But all in all, it is a tough gig to do. there will be days where you work 18-20 hours, and have enough time to sleep for 3 hours and get back into it, but there are plenty of rewards- pride, passion, the one couple that buys you a bottle of Dom Pérignon or gives you that fat tip for cooking for them.
Chef Robert Mingus