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How is culinary?
How is your experience in culinary arts? Should I go into deserts or cooking?
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Michel’s Answer
I have had a very successful career in restaurants. I have also worked myself almost to death to get where I am at. I have sacrificed everything in my life to make people happy through food. Strained relationships, working holidays, nights and weekends while the rest of the world goes by. I have sacrificed and my family has sacrificed because of my career choice. Make sure before you fully commit that you are willing to FULLY commit. Success comes at a price and until the industry changes, it requires a lot of hard work and sacrifice to be successful. Do I regret my decision? Absolutely. Do I love my decision? Absolutely. Welcome to kitchen life.
Chefs generally make far more money than Pastry Chefs but whoever got into cooking for the money.
Chefs generally make far more money than Pastry Chefs but whoever got into cooking for the money.
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Howard’s Answer
What do enjoy doing most? Pick the one you like the most. If you want to be a Chef. You have to learn both.
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Omar’s Answer
I have a good experience in cooking because I'm living far to my family so i must prepare all my meals from myself, i can make the bread and many plates of Moroccan food
I advise you to go to food is more needed and you need to learn about prepare more plates of the countries to make you professional in cooking 🍳🍳🍳🍳
I advise you to go to food is more needed and you need to learn about prepare more plates of the countries to make you professional in cooking 🍳🍳🍳🍳
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Ross’s Answer
It depends on what you enjoy. I believe that cooking is an art and baking is a science. Bakers have to follow rules to make good products but then they get creative in the decorating and finishing. Cooks can be more creative and still get a good outcome. There is a higher need for cooks/chefs because there are more restaurants that need help than bakers/dessert specialists.
I have bakers that work for me but they cook more than they make desserts so you need to figure out what you want to do as a specialty then find someplace that will help you fulfil that life.
I have bakers that work for me but they cook more than they make desserts so you need to figure out what you want to do as a specialty then find someplace that will help you fulfil that life.
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Nio’s Answer
Hi Zachary!
There's not really a right or wrong answer to your question, but I will tell you that what you want out of your career through your life time will determine what path is right for you. I've worked in a few kitchens as a line cook, chef, Sous, and found my love of baking and settled into the pastry arts quite nicely.
I was drawn to it because I found I liked the creative process and the almost-zen like approach needed to complete a baked good. There's a very exact science to baking that is a lot less forgiving than cooking is generally, and a lot of chefs I know prefer not to bake because it's very time consuming. It takes a lot of "patience in a hurry" because there's not much room for error and you can't rush certain processes or it will ruin the finished product. If you find that you enjoy more methodical cooking practices, pastry arts can be a good calling. If you find you like being more adventurous and creative with your dishes and more time to be flexible, cooking is the way to go.
As a young chef-in-training, it's best to expose yourself to lots of different areas of the culinary world! You might find yourself drawn to something you'd never think about. Always keep learning new things, be open to taking advice from others, and maintain a positive frame of mind. Sometimes, you have to make a bunch of bad dishes to figure out what you did wrong and make it better. Keep at it and you'll have a bright, rewarding career ahead of you!
There's not really a right or wrong answer to your question, but I will tell you that what you want out of your career through your life time will determine what path is right for you. I've worked in a few kitchens as a line cook, chef, Sous, and found my love of baking and settled into the pastry arts quite nicely.
I was drawn to it because I found I liked the creative process and the almost-zen like approach needed to complete a baked good. There's a very exact science to baking that is a lot less forgiving than cooking is generally, and a lot of chefs I know prefer not to bake because it's very time consuming. It takes a lot of "patience in a hurry" because there's not much room for error and you can't rush certain processes or it will ruin the finished product. If you find that you enjoy more methodical cooking practices, pastry arts can be a good calling. If you find you like being more adventurous and creative with your dishes and more time to be flexible, cooking is the way to go.
As a young chef-in-training, it's best to expose yourself to lots of different areas of the culinary world! You might find yourself drawn to something you'd never think about. Always keep learning new things, be open to taking advice from others, and maintain a positive frame of mind. Sometimes, you have to make a bunch of bad dishes to figure out what you did wrong and make it better. Keep at it and you'll have a bright, rewarding career ahead of you!
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John’s Answer
Most food service operations need more cooks than bakers but if you go to culinary school, you need to learn the basics for both. I have never worked in a kitchen for pay, but a friend who owned a wonderful restaurant allowed me the opportunity to get some very practical experience and let me work on the line in his kitchen on both Friday and Saturday nights when his restaurant was very busy and I learned just how hectic a kitchen could get and how the adrenaline rush could affect you. It felt really great to make it through the busy part of the night without getting too far behind or making mistakes that would impact the customers' experience. I found it very educational and actually exciting and I looked forward to it every other week.
I want to wish you well on your culinary journey. I have many friends who are chefs and it is a truly admiral way to make a living. However, it is not always an easy one, but I hope you love it, Zachary.
I want to wish you well on your culinary journey. I have many friends who are chefs and it is a truly admiral way to make a living. However, it is not always an easy one, but I hope you love it, Zachary.
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Amy’s Answer
If you want to go into the restaurant/hotel industry then definitely cooking will take you further and offer more job opportunities, and higher wages.
Pastry chefs are a dying breed. In the majority of restaurants it’s the first position eliminated when cuts need to be made. There are less positions in each kitchen and less room for growth in most companies.
Most hotels still have pastry chefs but they generally perform the duties of several positions, work very hard and long hours.
Pastry chefs are a dying breed. In the majority of restaurants it’s the first position eliminated when cuts need to be made. There are less positions in each kitchen and less room for growth in most companies.
Most hotels still have pastry chefs but they generally perform the duties of several positions, work very hard and long hours.
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