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How difficult is it to work in the food industry?

I am in job corps and am planning to join the culinary program, normally how difficult is it working in the food industry?

career-path culinary-arts food
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Sean’s Answer

It's as hard as you want to be , good or great. The harder you train, get exposed to good cooks willing to train you and pay attention I was 21 years old and thought I knew a lot My Chef looked at me and said " come in tommorow morning with a pen and paper and we will start from the top" Learning the basics is the hardest and most important . Discipline and respect for all those around is also key to your success It's HARD
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Jack’s Answer

I believe the answer to this question depends upon the person asking it. You should ask yourself what your end goal is. What would you like to accomplish and what sector of the food service industry would you like to work in? Fast food is an easier entry point than say a fine dining restaurant. Each different sector takes a different skill set but all of them require a few common qualities. Hard work, reliability, communication, and dedication are the first few that come to my mind.
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Hassan’s Answer

In the post Covid era, restaurants can't find enough skilled workers and so it should be easy to get into the industry.

The more challenging part may be getting a well paying job. This will depend on your skills, creativity, and and experience/training. A min wage fryer job at a fast food place should be pretty easy, but getting a $100k Executive chef job will be very challenging.

https://www.indeed.com/career-advice/finding-a-job/jobs-in-culinary and https://www.escoffier.edu/blog/culinary-pastry-careers/the-highest-paying-culinary-jobs-and-positions/ will give you some ideas on jobs as well as pay.
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Matthew’s Answer

As most others stated its as hard as you make it. I have worked in many areas that 12-18 hour days are common with 1 maybe 2 days off in a 2 week period. If you love what you are doing it will seem like you aren't working at all. Others find it very challenging. Starting from the bottom is very hard even if you think you have the skills to be in a better position. The best advice I was given is just because you can cook, doesn't mean you are a chef.
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Cassandra’s Answer

It's hard work, it's dedication, it's passion, cuts, bruises, burns a sore back and aching feet. It's possibly working long hours, nights, weekends, holidays etc.
My point is, if you don't already love cooking or you aren't a people pleaser, who can handle large amounts of stress, with an excellent memory, then you'll end up right back where you started, at a dead end job. I would recommend volunteering at a local homeless shelter, like salvation army, in the kitchen, to see if you can serve/cook/clean, and at the end of the day, if you are told you did a great job, and they ask you to come back, then go get a tech school culinary certificate in less than a year and find something at a healthcare hospitality environment, like assisted living, drug treatment or mental health facility kitchen. You can do both at the same time, and you'll graduate with a year of experience, don't stay there after you graduate unless they give you a raise & check for tuition reimbursement benefits, If you master that, you'll never be without a job. Restaurants & Catering are high risk, half my resume is closed down businesses.
If you're gonna do it, do it somewhere that really needs you, with benefits, and paid time off. I was never happy in Catering & Restaurants, because your success depends on theirs.
Healthcare Dining all the way my friend.
Good luck to you
-Chef Cass
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Joseph R.’s Answer

Working in the food industry is a fairly decent amount of work. I would ask, Is this your passion? Are you willing to put the time in needed to succeed? If you love what you do and are willing to do the work then the difficult becomes easy.

Best advice anyone ever gave me is to find something I love doing and I would never truly work a day in my life/
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