3 answers
Olivia
Student
Spokane Valley, Washington
2
Questions
Asked
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What are the challenges and benefits in a culinary based job?
I want to go into a culinary program, but I want to know what kind of work environment I will be going into!
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3 answers
Rudy Guerra
Sous Chef
1
Answer
San Antonio, Texas
Updated
Rudy’s Answer
The Culinary life is one that requires a passion for serving, its hard work , at times long hours , work during holidays. The rewards are minimal , but at the same time be very rewarding just to see people enjoy the very food you prepare. I love being a chef, but it takes balance of life and work.
Carolyn Wells
Executive chef
3
Answers
New York, New York
Updated
Carolyn’s Answer
I feel finding a good and supportive boss is key. You want to find a situation where you can learn, and where there is a respectful and safe work environment, with a boss who is genuinely interested in mentoring young people. When first starting out, you can try a number of jobs, learn what you can from each, until you find what feels like the right fit.
Be prepared, in order to gain experience, to work hard and work long hours. If you have a passion for culinary , it will pay off. And try not to get discouraged easily, and tackle each challenge with enthusiasm.
I’ve hired many young people and a positive attitude, to me, is often more important than the culinary background. And there are definitely opportunities out there for dedicated young people starting out. Best of luck
Be prepared, in order to gain experience, to work hard and work long hours. If you have a passion for culinary , it will pay off. And try not to get discouraged easily, and tackle each challenge with enthusiasm.
I’ve hired many young people and a positive attitude, to me, is often more important than the culinary background. And there are definitely opportunities out there for dedicated young people starting out. Best of luck
Kathy Laneaux
Cake Decorator/Finisher
21
Answers
Carolina Beach, North Carolina
Updated
Kathy’s Answer
Hi Olivia,
Not sure which area you are interested in, Chef or Pastry Chef? That will make the difference in answering this.
As a chef, knowing that you are doing what you love, cooking, creating incredible dishes and watching the faces of the patrons that enjoy them, that is satisfying just knowing that. If it's the dollars you are asking about , can't help you there.
As a Pastry Chef, being creative and creating unimaginable desserts, seeing the faces of those who enjoy deserts is incredibly priceless. Everyone wants your job as well or should I say, your recognition.
My suggestion, work under other chefs or pastry chefs as much as possible. Learn all the tricks you can. Don't stay at one place for a long time, jump around to gain the experiences. Read everything you can on the techniques and why others use them. You will learn a lot.
Pros:
Doing what you love, satisfying of a job well done, creating meals that are out of this world and a job that is long lasting, working with a crew that enjoys you as their chef and the ability to teach them. There is status in the title of "Chef" and "Pastry Chef."
Cons:
Long hours, unsatisfied clients/patrons, it's a dog eat dog world out there and there are some folks that will and can sabotage your creations. Everyone wants your glory.
Don't rush things. Get the techniques down to a "T". Wait for your turn and if they don't offer it, go on to the next one.
Not sure which area you are interested in, Chef or Pastry Chef? That will make the difference in answering this.
As a chef, knowing that you are doing what you love, cooking, creating incredible dishes and watching the faces of the patrons that enjoy them, that is satisfying just knowing that. If it's the dollars you are asking about , can't help you there.
As a Pastry Chef, being creative and creating unimaginable desserts, seeing the faces of those who enjoy deserts is incredibly priceless. Everyone wants your job as well or should I say, your recognition.
My suggestion, work under other chefs or pastry chefs as much as possible. Learn all the tricks you can. Don't stay at one place for a long time, jump around to gain the experiences. Read everything you can on the techniques and why others use them. You will learn a lot.
Pros:
Doing what you love, satisfying of a job well done, creating meals that are out of this world and a job that is long lasting, working with a crew that enjoys you as their chef and the ability to teach them. There is status in the title of "Chef" and "Pastry Chef."
Cons:
Long hours, unsatisfied clients/patrons, it's a dog eat dog world out there and there are some folks that will and can sabotage your creations. Everyone wants your glory.
Don't rush things. Get the techniques down to a "T". Wait for your turn and if they don't offer it, go on to the next one.