3 answers
Oliver
Student
Anacortes, Washington
1
Question
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Hi I need to find out about a job that I might get later on, I'm slowly going into the culinary career to become a chef. Can anyone tell about what its going to be like with that career?
It's for an informational interview as well and needed to ask someone some questions in the interview.
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3 answers
Joe Gomez
Technical Support
17
Answers
Escondido, California
Updated
Joe’s Answer
Wow Oliver
Interesting answers huh? Lol
what is it like to be in the culinary industry? Hmm.... lol well, can't say that I don't agree that the field does provide ups and downs, me best advise is to start at your local restaurant or fast food place, this so you can experience first hand how hectic it can be, if you like the environment and you can master the pressure and pace, then everything else is a piece of cake (no pun intended)
Being a chef is demanding but you can still have a social life, specially if you master your craft, people are always attracted to someone who knows their way in the kitchen and flavor, you will definitely get injured but as you go you will be good enough to avoid dangerous situations.
If you are truly interested in this field you can also take college courses, most schools offer courses tat will introduce you to this and you can go from there.
the most important thing is to never get discouraged or let anyone discourage you from pursuing your passions and interests, go for it worse case scenario at least you will learn from it and if you feel that is not for you, there is always another path, remember "if you never try, you'll never know"
Hope this helps and best of luck
All the best
Interesting answers huh? Lol
what is it like to be in the culinary industry? Hmm.... lol well, can't say that I don't agree that the field does provide ups and downs, me best advise is to start at your local restaurant or fast food place, this so you can experience first hand how hectic it can be, if you like the environment and you can master the pressure and pace, then everything else is a piece of cake (no pun intended)
Being a chef is demanding but you can still have a social life, specially if you master your craft, people are always attracted to someone who knows their way in the kitchen and flavor, you will definitely get injured but as you go you will be good enough to avoid dangerous situations.
If you are truly interested in this field you can also take college courses, most schools offer courses tat will introduce you to this and you can go from there.
the most important thing is to never get discouraged or let anyone discourage you from pursuing your passions and interests, go for it worse case scenario at least you will learn from it and if you feel that is not for you, there is always another path, remember "if you never try, you'll never know"
Hope this helps and best of luck
All the best
Marcelius Levites Saint-Juste Israelities
Leading All
84
Answers
Columbus, Ohio
Updated
Marcelius Levites’s Answer
I HOPE THIS INFORMATION CAN HELP YOU
****And remember, just because you love cooking does not mean you will love the business of cooking.
Being a chef is hard work. It’s not glamourous, it’s not easy and it’s stressful. But – it’s also a rewarding labor of love for those with the passion and fortitude to see it through many years.
If you think you might be meant to be a chef, consider the pros and cons; evaluate – with honesty – whether you believe you not only can but would thrive in a busy kitchen environment.
Some of the not-so-great things about being a chef:
You will always be burned, cut and injured. Especially your hands.
You will be tired more often than not.
Your days and nights will be mixed up, and your schedule will be opposite that of your friends and family. You won’t have a social life for a long time.
You will not be present for weekend trips, Friday date-nights, family events (including weddings, funerals and Christmas).
Even when you are sick, you will still be required to go to work.
When you are first starting out, you will work a lot. Multiple jobs, probably. You will work more than you will be off, in order to pay the bills.
You will probably have back problems at some point in your career – or for all of it.
You won’t be permitted to sit at all during work.
You will always be under pressure, probably anxious and stressed as well.
It will be absolutely nothing like the chefs you see on the Food Network or other television channel.
You will cook junk at home because the last thing you will want after cooking 16 hours is to cook another meal – for one.
You will have to work many years in low-status positions of all kinds, in order to work your way up to a role where you receive a modicum of respect.
You will get yelled at. A lot.
Your family and friends will ask you to cook for them and for advice, on you only day off. And you won’t want to do it.
But it’s not all bad. When you love what you do, there is always something to be excited about. Here are some of the great things about being a chef.
A formal education is encouraged, but not required.
Experience is like gold.
You can work anywhere in the world. You can travel.
You can learn genuine, ethnic cuisines from native people who have made them for centuries.
There are a multitude of venue options – restaurants, hotels, bars/pubs, schools, corporate offices, private work, catering, hospitals, retirement communities and more.
There is a wide variety of options within the culinary field itself to specialize. You can focus on baking, cake design, chocolate (pastry chef), sous vide, sauté chef, grill chef, sous chef, and many more.
You typically have some level of creativity, sometimes a lot.
You’ll get exposure to different kinds of foods and recipes
You’ll learn the ropes. You should know all the roles in a kitchen and how to do them well. You’ll learn the business of a kitchen, as well as the management.
Job outlook, as a career, are steady. People always need to eat.
If you are lucky, sometimes you learn the history behind the foods or recipes.
You will be able to cook in some respect, every day.
You will have a feeling of satisfaction every time someone enjoys a meal you helped create.
After weighing the pros and cons, if you still feel excited and passionate about attending culinary school and working in kitchens and restaurants, then you are probably meant to be a chef. It’s not an easy path, and its one from which few people retire. Keep in mind that a culinary degree is only helpful to a point. In order to hone your skills – to truly develop the finesse and art to a level where you are a top chef working in your own restaurant – you will need to travel the world and work in the best restaurants.
Take comfort in the knowledge there will be highs and lows, good days and bad. You will work hard; harder than you ever have in your life. You will not make money for a long time. Travel, learn and pay attention to everything. Plan your career path while you are in culinary school and stay focused on it, but not enough that you miss an amazing opportunity that comes knocking. And if you start to feel this career might not be for you – get out of it.
http://www.culinarycareer.net/to-be-a-chef/
https://www.thebalancecareers.com/culinary-careers-525994
https://www.allculinaryschools.com/articles/alternative-culinary-careers/
****And remember, just because you love cooking does not mean you will love the business of cooking.
Being a chef is hard work. It’s not glamourous, it’s not easy and it’s stressful. But – it’s also a rewarding labor of love for those with the passion and fortitude to see it through many years.
If you think you might be meant to be a chef, consider the pros and cons; evaluate – with honesty – whether you believe you not only can but would thrive in a busy kitchen environment.
Some of the not-so-great things about being a chef:
You will always be burned, cut and injured. Especially your hands.
You will be tired more often than not.
Your days and nights will be mixed up, and your schedule will be opposite that of your friends and family. You won’t have a social life for a long time.
You will not be present for weekend trips, Friday date-nights, family events (including weddings, funerals and Christmas).
Even when you are sick, you will still be required to go to work.
When you are first starting out, you will work a lot. Multiple jobs, probably. You will work more than you will be off, in order to pay the bills.
You will probably have back problems at some point in your career – or for all of it.
You won’t be permitted to sit at all during work.
You will always be under pressure, probably anxious and stressed as well.
It will be absolutely nothing like the chefs you see on the Food Network or other television channel.
You will cook junk at home because the last thing you will want after cooking 16 hours is to cook another meal – for one.
You will have to work many years in low-status positions of all kinds, in order to work your way up to a role where you receive a modicum of respect.
You will get yelled at. A lot.
Your family and friends will ask you to cook for them and for advice, on you only day off. And you won’t want to do it.
But it’s not all bad. When you love what you do, there is always something to be excited about. Here are some of the great things about being a chef.
A formal education is encouraged, but not required.
Experience is like gold.
You can work anywhere in the world. You can travel.
You can learn genuine, ethnic cuisines from native people who have made them for centuries.
There are a multitude of venue options – restaurants, hotels, bars/pubs, schools, corporate offices, private work, catering, hospitals, retirement communities and more.
There is a wide variety of options within the culinary field itself to specialize. You can focus on baking, cake design, chocolate (pastry chef), sous vide, sauté chef, grill chef, sous chef, and many more.
You typically have some level of creativity, sometimes a lot.
You’ll get exposure to different kinds of foods and recipes
You’ll learn the ropes. You should know all the roles in a kitchen and how to do them well. You’ll learn the business of a kitchen, as well as the management.
Job outlook, as a career, are steady. People always need to eat.
If you are lucky, sometimes you learn the history behind the foods or recipes.
You will be able to cook in some respect, every day.
You will have a feeling of satisfaction every time someone enjoys a meal you helped create.
After weighing the pros and cons, if you still feel excited and passionate about attending culinary school and working in kitchens and restaurants, then you are probably meant to be a chef. It’s not an easy path, and its one from which few people retire. Keep in mind that a culinary degree is only helpful to a point. In order to hone your skills – to truly develop the finesse and art to a level where you are a top chef working in your own restaurant – you will need to travel the world and work in the best restaurants.
Take comfort in the knowledge there will be highs and lows, good days and bad. You will work hard; harder than you ever have in your life. You will not make money for a long time. Travel, learn and pay attention to everything. Plan your career path while you are in culinary school and stay focused on it, but not enough that you miss an amazing opportunity that comes knocking. And if you start to feel this career might not be for you – get out of it.
Marcelius Levites recommends the following next steps:
Keith Chittenden DPM, DPT, MS, ACSM-EP, CSCSD, TSAC-FD,
medical student
2
Answers
Miami, Florida
Updated
Keith’s Answer
I have a good friend that graduated from culinary school in hyde Park, NY. Based on his description of it, it is as intense as any professional school; Med, Law, Architecture, etc... you will be expected to be knowledgeable about all types of foods; meats, vegetables, herbs, seasonings and spirits. You will be trained in restaurant management. The exams are hard and just like med or law school, you will have many throughout the year and final exams. You will be expected to prepare complex meals and desserts under a time limit. You are also be expected to run a couple of restaurants including the dining room, the kitchen, taking orders preparing meals and giving advice to customers about wines, liquor, etc. So I would say be as prepared as you can and expect to work really hard!