4 answers
Zariah
Student
Joliet, Illinois
3
Questions
Updated
1368 views
What is it like being in culinary arts or a chef in general?
#creative #cooking #culinary-arts #culinary #chef
I asked this because I want to hear you guys experiences. I believe it's creative, fun and learning experience
Login to comment
4 answers
Todd Perry
Sous chef
4
Answers
Inglewood, California
Updated
Todd’s Answer
I’m really glad you asked this question. You will get many different answers to this as every chef develops his/her aura in their house. With that said, I enjoy what I do but it can be stressful at times, as with any job or profession, but the difference is that you can grow out and your career with one misstep in your production. In a nut shell, when you do good people may remember, will remember if you are consistent, but if you do badly, people will remember it which can do you in. So attention to detail, passion and consistency is key in this profession. And this is true in any career you may choose that requires those keys to be truly great.
As for me, I love what I do so I learn from mistakes and ignore negativity unless it comes as constructive criticism.
Best of luck in what ever you do.
Passion
Consistency
Drive
Open mind
As for me, I love what I do so I learn from mistakes and ignore negativity unless it comes as constructive criticism.
Best of luck in what ever you do.
Todd recommends the following next steps:
Thanks Todd For The Productive Motivational Words. Wishing You The Best And Sending You More Strength and Love Your Way!
Zariah
Christine Darrell
Bank Teller
4
Answers
Newark, New York
Updated
Christine’s Answer
Zariah,
This is an awesome question, and I can give you a look at the other spectrum of things. I went college for Culinary Arts because it was something I was passionate about. I love every aspect of food and learning all the hundreds of ways to do things. It was fun exciting, and I was learning so much! I loved working for mom and pop shops because I had the freedom of creativity and honestly, I personally feel, it was less stressful than your full blow corporate places.
BUT....I did not stay in the Culinary field because I personally felt like I was losing my passion altogether.
It can be very demanding, not only on your time but it can be demanding on your body, and your mental health. But there are days I do regret leaving the field. Reasons like having that rush of starting at say 10am and blinking and it is already 10pm and you're getting ready to clean up and close for the night, but knowing that you may have made someones day by the dish you have made.
If I may say....Make sure you have a passion for cooking, and a patience for your skills. Honestly I feel if I were to have gone abroad to say Italy or France or Germany or where ever else I would possibly have stuck it out longer...but I didn't. If you are presented with that opportunity and are able to take it....take it and run with it! There is so much more to learn in the Culinary Industry and just staying in one part of the world will only get you so far (which is not all a bad thing!) But, you want to have the hunger to learn, and take in whatever you can during all of your journey in the field.
It can be a very rewarding industry if you stick with it. There are so many opportunities in the culinary industry. You just have to fine the one that fits you!
You gotta love what you do and do it with love!
Hope this helps!!!
Ex-Chef turned Bank Teller,
Christine
This is an awesome question, and I can give you a look at the other spectrum of things. I went college for Culinary Arts because it was something I was passionate about. I love every aspect of food and learning all the hundreds of ways to do things. It was fun exciting, and I was learning so much! I loved working for mom and pop shops because I had the freedom of creativity and honestly, I personally feel, it was less stressful than your full blow corporate places.
BUT....I did not stay in the Culinary field because I personally felt like I was losing my passion altogether.
It can be very demanding, not only on your time but it can be demanding on your body, and your mental health. But there are days I do regret leaving the field. Reasons like having that rush of starting at say 10am and blinking and it is already 10pm and you're getting ready to clean up and close for the night, but knowing that you may have made someones day by the dish you have made.
If I may say....Make sure you have a passion for cooking, and a patience for your skills. Honestly I feel if I were to have gone abroad to say Italy or France or Germany or where ever else I would possibly have stuck it out longer...but I didn't. If you are presented with that opportunity and are able to take it....take it and run with it! There is so much more to learn in the Culinary Industry and just staying in one part of the world will only get you so far (which is not all a bad thing!) But, you want to have the hunger to learn, and take in whatever you can during all of your journey in the field.
It can be a very rewarding industry if you stick with it. There are so many opportunities in the culinary industry. You just have to fine the one that fits you!
You gotta love what you do and do it with love!
Hope this helps!!!
Ex-Chef turned Bank Teller,
Christine
Robert Mingus
Culinary Director
67
Answers
Poplar Grove, Illinois
Updated
Robert’s Answer
Zariah,
Being a chef is very demanding. Depending on where you work, you may work 16-to-18 hours a week, six days a week. It can also be gratifying. I once had a couple buy me a bottle of Cristal champagne for cooking for them. I have had people try to give me a hundred-dollar tip before. But I turned all of these tips and presents down since I do not accept them. It is more of a pride thing for me.
Anyways, some places make you work until 2 am again, depending on the establishment. You will not walk out of culinary school as an executive chef; it won't happen if you have the extra funds. This pandemic is cleared up as you are going to culinary school, work abroad somewhere, France, Italy, Greece, somewhere where you can get as much experience as you can, this way you can use this knowledge to increase your cooking style.
Being a chef, you can also go to just about any avenue you want. Meaning, you can be a corporate chef, pastry chef, hospital chef usually pay somewhere around 30.00 an hour. an executive chef anywhere stays away from cruise ships. ( if one person gets the flu, all 300 passengers get it, and there is nowhere to go). You can work for any foundation you want. It is open; you can also get a CCE, Certified Chef Educator if you want to teach at any level of culinary. It is a wide-open door of things you can do. Also, watch out for fly by night restaurants,
Retired Chef Rob
Being a chef is very demanding. Depending on where you work, you may work 16-to-18 hours a week, six days a week. It can also be gratifying. I once had a couple buy me a bottle of Cristal champagne for cooking for them. I have had people try to give me a hundred-dollar tip before. But I turned all of these tips and presents down since I do not accept them. It is more of a pride thing for me.
Anyways, some places make you work until 2 am again, depending on the establishment. You will not walk out of culinary school as an executive chef; it won't happen if you have the extra funds. This pandemic is cleared up as you are going to culinary school, work abroad somewhere, France, Italy, Greece, somewhere where you can get as much experience as you can, this way you can use this knowledge to increase your cooking style.
Being a chef, you can also go to just about any avenue you want. Meaning, you can be a corporate chef, pastry chef, hospital chef usually pay somewhere around 30.00 an hour. an executive chef anywhere stays away from cruise ships. ( if one person gets the flu, all 300 passengers get it, and there is nowhere to go). You can work for any foundation you want. It is open; you can also get a CCE, Certified Chef Educator if you want to teach at any level of culinary. It is a wide-open door of things you can do. Also, watch out for fly by night restaurants,
Retired Chef Rob
Frank H
Executive Sous Chef
6
Answers
Orange, California
Updated
Frank’s Answer
Being a chef is very demanding & very rewarding. I absolutely love what I do. Sometimes the entire team is in sync & we're ready to conquer the world, other days its like trying to herd cats. Be prepared, know what needs to be done, know your timeline & be ready for everything to go sideways.
Its this energy that gets me going, I know I have to feed 300 people by a set time regardless of what happens. There is no plan B, so I have to have alternatives in my head all the time. And when you see your team acomplish this daily regardless of what happened its quite satisfying for them & me.
Its this energy that gets me going, I know I have to feed 300 people by a set time regardless of what happens. There is no plan B, so I have to have alternatives in my head all the time. And when you see your team acomplish this daily regardless of what happened its quite satisfying for them & me.