3 answers
Dylan
Student
Minot, North Dakota
1
Question
Asked
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what is the hardest thing about culinary?
what are the things that i need to know and dont need to know.
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3 answers
Sydney Pickett
Sous Chef
1
Answer
Charlottesville, Virginia
Updated
Sydney’s Answer
Indeed, there are several challenges. The first one is the extensive hours. Depending on the circumstances, you might find yourself working for more than 10 hours a day, with about 90% of that time spent on your feet non-stop. This leads us to the second challenge, the physical toll it takes on your body. From standing for extended periods, to inevitable burns and cuts, and the constant twisting and turning, it can be quite demanding on your physique.
The third challenge is the mental pressure. I won't sugarcoat it - this line of work can place a significant mental burden on you. When you're swamped with tasks and the workload keeps piling up, it can be mentally challenging to persevere.
However, despite these hurdles, this is an incredibly rewarding industry to be part of. When you witness the sheer delight on customers' faces as they savor the first bite of a dish you've contributed to, it makes all the hardships worthwhile - at least for me.
Yes, it's a tough industry, but I wouldn't alter a thing. It's the challenges that make the victories all the more gratifying.
The third challenge is the mental pressure. I won't sugarcoat it - this line of work can place a significant mental burden on you. When you're swamped with tasks and the workload keeps piling up, it can be mentally challenging to persevere.
However, despite these hurdles, this is an incredibly rewarding industry to be part of. When you witness the sheer delight on customers' faces as they savor the first bite of a dish you've contributed to, it makes all the hardships worthwhile - at least for me.
Yes, it's a tough industry, but I wouldn't alter a thing. It's the challenges that make the victories all the more gratifying.
Michel Adams
Executive Chef
30
Answers
Menlo Park, California
Updated
Michel’s Answer
Endless hours, extended days, laboring on weekends, holidays, and even nights. Spending time apart from your loved ones. Feeling disconnected from society as if you're living in a separate world. The physical strain on your body.
Yet, every sacrifice is entirely worth it if you truly love what you do.
Yet, every sacrifice is entirely worth it if you truly love what you do.
Tim Pierce
Executive Chef
1
Answer
Rockport, Maine
Updated
Tim’s Answer
There are a many challenges in culinary depending on the path you choose, and as you work your way up through the ranks, once you get it in your soul it is hard to shake. But to have most kitchens be successful it takes long hours of dedicated work to have a consistent, profitable product that customers demand regardless who is cooking that night. So celebrating holidays on alternate days, missing many family events, living in paradise but not getting to enjoy it is going part of it. It is all for the love of working with a great team that you got to hire, train, and can’t be more proud of when they move on to run their own kitchens...
It is hard having to be creative when you don’t feel creative, It is hard always having the drive to push the crew to get through the next push no matter how tired we are. It is hard to be the boss and reprimand someone who screwed up, and then have to forgive them no matter how mad you are.(depending on the screw up) It’s hard to take criticism from a customer when you ask them how their meal was and they tell you rather loudly! Lucky for me, the hard things are what pushed me to be better, hire better, train better, but most of all be prepared and organized!
You know you love it when you get the itch to cook after more than a day away!
It is hard having to be creative when you don’t feel creative, It is hard always having the drive to push the crew to get through the next push no matter how tired we are. It is hard to be the boss and reprimand someone who screwed up, and then have to forgive them no matter how mad you are.(depending on the screw up) It’s hard to take criticism from a customer when you ask them how their meal was and they tell you rather loudly! Lucky for me, the hard things are what pushed me to be better, hire better, train better, but most of all be prepared and organized!
You know you love it when you get the itch to cook after more than a day away!