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What are some problems you've had to face in this industry and how did you overcome them?
I know of some problems you can face in this industry but I'm sure there could be a lot more I'm unaware of, so what are some things you have faced and how you overcame them? This way if I ever do face these problems someday then I'll have feedback on it and can deal with them early. #Culinary #Cooking #Chef
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Stephanie’s Answer
With any industry, knowing how to deal with your emotions and people is vital. I recommend reading the book Crucial Conversations or finding a summary online on how to approach those difficult conversations that are bound to happen in any work place. Good luck!
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Christine’s Answer
I love this question!
The culinary industry can be a very tough and demanding industry. I had worked in the industry for about 7+years and finally had to take a step back.
You have to be able to take criticism, and always take it with a grain of salt. Its not always bad but you have to be able to understand that it's to help you not hinder you.
Understand that it can be very tough on your body and your mental state too. Its long hours, and fast paced. (Especially during "rush" hours).
Honestly the culinary industry is a love hate relationship but its all what you decided to take from it and what you decided to put into it, that can make or break you.
The best way to sum it all up is....
Every chef gets burned at some point, its how YOU handle it. Do you let it consume you, or do you keep cooking?
Everyone will have different experiences so when you get advice remember it might be different for you but its nice to here from different people the possibilities.
Good luck hope this helps!
Ex-Chef turned Bank Teller
Christine
The culinary industry can be a very tough and demanding industry. I had worked in the industry for about 7+years and finally had to take a step back.
You have to be able to take criticism, and always take it with a grain of salt. Its not always bad but you have to be able to understand that it's to help you not hinder you.
Understand that it can be very tough on your body and your mental state too. Its long hours, and fast paced. (Especially during "rush" hours).
Honestly the culinary industry is a love hate relationship but its all what you decided to take from it and what you decided to put into it, that can make or break you.
The best way to sum it all up is....
Every chef gets burned at some point, its how YOU handle it. Do you let it consume you, or do you keep cooking?
Everyone will have different experiences so when you get advice remember it might be different for you but its nice to here from different people the possibilities.
Good luck hope this helps!
Ex-Chef turned Bank Teller
Christine