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Emmanazia
Student
Pittsburgh, Pennsylvania
1
Question
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What are the pros and cons of becoming a chef?
What are you guy's experiences as chefs or just hospitality in general (get detailly please).
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1 answer
Junnie Lai, MBA
Consultant Chef
61
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Junnie’s Answer
Hi Emmanazia,
I love the fact that I am working with food. In micro part of our life, the details of cooking methods, how to prepare a good meal, how to present a meal to look attractive, how to cook make one ingredient to be the most delicious meal, and how to prepare a healthy and delicious food, and etc. All these is so exciting to me. In the macro part of our life, food is not just 3 meals a day on our table, we have social responsibilities of how to maximize usage of ingredients such as meat and vegetable, we we are not wasting food, and hurting the environment. Additionally, we also have the responsibility to prepare healthy and delicious food for our community. We are what we eat. To me, these are all the pros I see being a chef, and it is very rewarding.
Of course, all the cooking and baking is a very physical job. In most cases it does require long hours of standing and maybe even lifting a 50lbs bag of flour. In most cases, in the beginning of our career in culinary we pay our dues working hard in different restaurants and learning from different chefs. By all means, there are many kinds of restaurants and hospitality business, and different functionality.
There are also lots of different kind of chef positions out there as well: a personal chef, an executive chef, a banquet chef, product development chef, pastry chef, business development chef and etc.
I find that the most important question is if you are passionate about working with food. Of course being a chef is not the only way to work with food, but it is one of the most intimate way. Picking your line of work with passion, will give you lots of contentment in the end of a really long tired day (which most job can have a long tiring day), give you a very good sense achievement.
I hope I have answer your question.
Wishing all the best picking a passionate career.
Junnie
I love the fact that I am working with food. In micro part of our life, the details of cooking methods, how to prepare a good meal, how to present a meal to look attractive, how to cook make one ingredient to be the most delicious meal, and how to prepare a healthy and delicious food, and etc. All these is so exciting to me. In the macro part of our life, food is not just 3 meals a day on our table, we have social responsibilities of how to maximize usage of ingredients such as meat and vegetable, we we are not wasting food, and hurting the environment. Additionally, we also have the responsibility to prepare healthy and delicious food for our community. We are what we eat. To me, these are all the pros I see being a chef, and it is very rewarding.
Of course, all the cooking and baking is a very physical job. In most cases it does require long hours of standing and maybe even lifting a 50lbs bag of flour. In most cases, in the beginning of our career in culinary we pay our dues working hard in different restaurants and learning from different chefs. By all means, there are many kinds of restaurants and hospitality business, and different functionality.
There are also lots of different kind of chef positions out there as well: a personal chef, an executive chef, a banquet chef, product development chef, pastry chef, business development chef and etc.
I find that the most important question is if you are passionate about working with food. Of course being a chef is not the only way to work with food, but it is one of the most intimate way. Picking your line of work with passion, will give you lots of contentment in the end of a really long tired day (which most job can have a long tiring day), give you a very good sense achievement.
I hope I have answer your question.
Wishing all the best picking a passionate career.
Junnie