Thanks for the honesty. hi im iain from glasgow, really good advice. I hate most of my job but I love it at the same time. So you still want to be a chef? I’m an Executive Chef (7 years) and I wouldn’t want to work in my kitchen. Nor will they f-cking care. (function(){for(var g="function"==typeof Object.defineProperties?Object.defineProperty:function(b,c,a){if(a.get||a.set)throw new TypeError("ES3 does not support getters and setters. A chef is someone who thinks they are important because they cook the food. I get to travel all over the United States teaching new chefs. It is culinary? There are no secrets that time does not reveal. You’re lucky to have a day off Chef Life: Sugar coating everything may make you ‘feel’ good, but quite frankly, it doesn’t solve any problems. There are a million duties that have to completed everyday. has worked for me so far!! I am 16 year old and wanted to know if i want to be a top level chef what qualifications are reqired. You are a chef. Weekends? I want to tell me what can i do to always keeping it going? By the time you graduate, you will a prime hire for a restaurant. You’re weekly menus are made, orders have been placed all within restricted vendor time frames, you’ve got three more disturbances from things that could have been answered by f–king reading material, and you finally understand where your old Chef came up with the Page 1 culinary handbook; and it’s now 3pm. diana, is it weird that after reading all of this i still want t go through al of that ? Good luck to you sir. Your email address will not be published. Thank you for your all opinions, guys! But now, all your work is done. It is the only coin you have, and only you can determine how it will be spent. Cool gift for friends, family or yourself. No, your culinary school did not prepare you for this. But you have still yet to eat. Become fast, and efficient, remain curious, stay professional and you will excel. “bye”. //]]> If I have take out trash, do dishes, gut out lobsters, and do the littler things that make the kitchen clean, then so be it. You will learn to follow rules While I could list many reasons why I don’t care for him, I’m actively working on my own reaction to his behavior. all ready got hospitality certificate in bartendering. window.__mirage2 = {petok:"f3e94a2bc3015ae6540fe84daa68d8ac7301b508-1608938836-1800"}; Ask for honest critiques. Next, you won’t go from school to behind the line making entrees. True, its hard work, very hard work, but guess what, some people are actually good at working for what they want. I myself am one of those persons as I am allergic to wheat and my husband, being hypoglycemic, requires a low carbohydrate diet. I don’t know where I can learn cooking studies. Do this until you are good enough to impress yourself, then see what other people think. You will learn new things everyday Knowing that what the customer will see, taste, and experience on a plate is me to my core. If you’re really passionate about being a chef If something is broken, you probably did it. You will probably work 50+ hours a week. You will learn to plan things Everyone should read something this true before embarking on this difficult career path. You work at least 60-100 hours a week Great for birthday, christmas. So you say… “look behind the creamer”. The "I Am A Chef Because I Didn't Mind Handwork | Skull" design is the perfect gift for chef. never too late. Then maybe I would not be in this tortured state of culinary hell. Hello my name is Eric bastiaanse and I want to be come the best chef ever so much and badly possibly in the world. But when i told them i was really passionate about being a chef i researched the basic on the internet taught myself how to cook and learned a few recipes then i made them lunch and dinner for months and proving to them how dedicated i am and eventually they changed their minds and sent me to culinary school. Isn’t it worth to go through all that, to just make people happy? It’s rewarding working 14 hours.Straight for someone to say they enjoyed the meal you prepared. My goal is to write cookbooks to help people with these types of needs. They abhor people fresh out of school who think they know it all. Although there’s a cerebral component, learning how to cook requires the acquisition of numerous physical skills. I am simply going to give you the naked truth. You still have yet to make one loan repayment because had you done that- well then you wouldn’t have any extra to put gas in your car to even get work today. What about restaurant that open from Mon. Prepare meals for the family. I am in a high position with a corporation and work horrible hours. You review special events, print out recipes, grab a handful of plastic spoons and taste everything. Tough times never last, but tough people do. Just because I am a chef doesn't mean I don't rely on fast recipes. I started Earth, Food, and Fire because I love food, I love the great outdoors, and I love educationg other people about food. I wish someone had given me the same advice this food writer is giving. Learn all that you can until legal age to work. Maybe you’ve moved on, worked three or four different places, or maybe moved up with the same restaurant. And the list goes on, The pro’s for being in the kitchen With the wish, passion and love I am thinking to become Culinary and Chef and stop my profession as Engineer. If you truly love cooking do NOT become a professional chef. Sounds good to me, I’m still going to work hard to be a chef. You will be creative I hire people based on experience first, recommendations second, and finally by their willingness to learn no matter how experienced. I agree with this advice! Of course there are other culinary occupations. Verified Purchase. What worries me, sir, if I may be frank is you are 30 and have no foundation whatsoever. It is 7:00pm. 5.0 out of 5 stars I am a better chef because of this book. You can fool all the people some of the time, and some of the people all the time, but you cannot fool all the people all the time. The time will pass anyway; we might just as well put that passing time to the best possible use. So much of my life is because of the hell I experienced as a kid. I don’t want to be a celebrity, I am an artist when it comes to food. Show your creativity when they run specials. Don’t put excuses on money, I mean, if you really love it, start today finding one way. Filed Under: Culinary Careers, Professional Chef, I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. The hours are still long, you’ll still sweat your you-know-what off working the line, and now you have the added responsibility of policing everyone else in the kitchen. the border is wide enough around your art for smooth peeling. You process invoices and payments, and send them to accounting, you create next week’s schedule because god forbid your cooks have only 9days instead of 10 days to think of reason why they can’t come in. There are also some very good online courses you may want to look into too. If you goal is to write a cookbook specifically for people with diabetes and allergies and not work in the field as a line cook, I’m not sure you need to go to culinary school where you are going to spend a short amount of time learning those areas. I have a following from family to co-workers. Your email address will not be published. Very few grow up to be Bobby Flay! I don’t want to be a super star chef. But education coupled with experience is even better. To anyone who has not work day in there life in kitchen you don’t know what are getting self into.every body think that working a kitchen is all fun and games what do I say to that ha ha!! Is there only one type of restaurant, working for more than 12 hours a day? I think you may have more success reading everything you can get your hands on, speaking with as many experts in the field as possible and if necessary, take a community college course in nutrition. Chores and hard work means you get experience. Well chef, I was reading all the comments and I was preparing my introduction to ask you how to become a chef, I mean where can I apply, but after I read the age issue, I don’t know, I’m 57 years old man, yes it’s true that all my life I dream to be a chef, eventually I could carry my courage and searched the net to find my goal, I love cooking, so much, I love to cook and I always ask for feedback, I love to make people enjoy my cooking, mostly they does, I understand I can’t move in the kitchen like younger guys, but I saw many older chefs are so creative, I understand they’ve spent all their lifes hard working to be what they are, Over the years I’ve learned some recipes that can impress people, but I can’t say I understand the methodology of the recipies, Irony is, I still want to be an executive chef in a five star hotel, believe it or not, I’m willing to work hard, to travel to any recomended culinary school and attend classes to become a chef, Thanks for everyone for contributing and advising. 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If you just simply aspire to be a professional chef, expect years of working 50+ hours a week, nights, weekends and holidays, for limited pay, in high stress situations. And again you respond; Yes Chef. Time moves in one direction, memory in another. i love cooking i love the whole concept of the kitchen and how it goes .. but i want to be at least once in my life be the reason a person say thamm that was the best meal i ever had… or to be in the kitchen for the rest of my life …. My … hello I’m a chef.. you want to be apply for industrial training any five star hotel. Ever since I began sharing my cooking with the public at my restaurant, Stuff I Eatin Inglewood, Ca, (hint, hint)… there has been an overwhelming response from my customers for me to share my recipes. When you can legally work, apply in dietary department of hospital or nursing home. You probably have a better chance of ending up on the Food Network than being able to support yourself, (let alone a family), by food writing alone. You want to cook. You still want to be a chef- The other half of what your Culinary School Advisors forgot to mention… Learn the difference between boiling, pan frying, baking, deep frying, and brazing and now different ingredients react under different cooking conditions. You’ve created a citrus masterpiece to lightly drizzle on top. My father, Michael, is 47, he is a chef in a restaurant. The warm enriching educational atmosphere in which you were allowed 6 hours to perfect and re-season Duck A L’orange before presenting to Chef is no longer existent. You get cleaned up, grab a cookie or some other dessert on your way out, turn off the lights, locked the door, and drive home to do it all over again tomorrow. But not before comparing costs from three different vendors to save $.35 cents on a gallon of milk, or watching the rising produce costs as the temperature in central California drops and brings romaine lettuce at 7 year high. In fact you’ll be lucky to get into a kitchen. Your chef may ask you…“ You went to culinary…. Experience is the ultimate teacher. You go to the stereo and put on some music. You beed to have passion and love. My greatest fantasy is cooking its apart my everyday life. Worse yet, they may have stars in their eyes. Your loved ones will get pissed off at you. What do I do? Maybe so, but he’s always known I am not OK with this. For the next 3-6 months depending on your drive and will power; you probably will not need any skills you learned in school. I - honestly, I am … Line cooks can work non-stop for hours during the height of service with no chance for even a bathroom break. I’ve had 24 when I spent all my money to travel… in different country, I started as dishwasher… 2 years after a lot of hardwork and long shifts I became a headchef. We could think of relatioins between Passion/Salary/Rural/City. Poke around in the low boys, scour the dry storage, and finally come up with tonight’s dish that will become tomorrow’s special. Your Culinary School counselors forgot to mention in orientation that once you graduate you will not be guaranteed any sort of salary. I’m not bothered about being a famous chef or trying to be like someone thats not what it’s about foe me. You manage to salvage 1/3 of the product inside the walk in, and now begin to make your phone calls to get that fridge repaired, and while just realize you’ve not got $200 in beef that you can’t serve to guests- looks like tacos for family meal. Start building the cooking skills you need to become a chef by practicing at home, getting a restaurant job, and getting feedback from others. I can not be late to my decision. This is how a kitchen works I really want to be a chef too. This is the second in command, right under the executive chef. I agree with your comment a hundred percent, cooking to me is a passion, its never been about the money or stars and or even about the Chefs that I could work under. I will be able to do any work for free if you are teach me! No one understands alot of the sacrifices you make as a chef. a true chef- so much more. I am a chef because of Lucknow and not because of my mother’s or grandmother’s food. Do you know of cooking/culinary schools that offer a 3 month program? Hi! I really have to say I’d love to see an culinary education system geared a little more towards what service industry employees are actually going to be doing. the do what needs to get done, when it needs to get done to run the restaurant. I have an opportunity to take 3 months off and I would like to go to culinary school. im 16 very soon and dont have much money. Your school’s career center left off the fine print from the Career Center bulletin board that mentioned the average starting wages are equivalent to that of an In N Out Fry Cook. I am dating an executive chef at one of the top restaurants in my city and am in the music industry so during the weekend, I also am busy. !b.a.length)for(a+="&ci="+encodeURIComponent(b.a[0]),d=1;d=a.length+e.length&&(a+=e)}b.i&&(e="&rd="+encodeURIComponent(JSON.stringify(B())),131072>=a.length+e.length&&(a+=e),c=!0);C=a;if(c){d=b.h;b=b.j;var f;if(window.XMLHttpRequest)f=new XMLHttpRequest;else if(window.ActiveXObject)try{f=new ActiveXObject("Msxml2.XMLHTTP")}catch(r){try{f=new ActiveXObject("Microsoft.XMLHTTP")}catch(D){}}f&&(f.open("POST",d+(-1==d.indexOf("?")?"? Ask for honest critiques and learn from them. But you still want to be a chef eh? You will learn about nutrition and mass cooking. These amateur cooks naively believe that there is a correlation between preparing homemade or TV Cooking Postersmeals and the professional kitchen. You know the shelves, walk in refrigerators, freezers, and product so well you can see it all right in front of you even 100 miles away. These skills can only be successfully achieved from repeatedly performing them. ! Steal every recipe you like, master it, and put your own spin on it. Cooking is still a passion but not one I will be able to pursue beyond cooking/culinary school. Maybe you want to be a chef? And yes, a real chef at a Relais & Châteaux. “ What size chicken breast did you want me to use Chef?” . Cook foods perfectly (attractive and delicious) I believe this emanates from the people frustrated with their dead-end, cubicle-trapped jobs, plopped on their Sunday couches watching Emeril “bam” his way through a couple dishes, and saying to themselves: “I could do that.”. It’s hot, dangerous and incredibly stressful. Required fields are marked *. In order to do this though, I feel I need to have a better understanding of food chemistry, techniques and ingredients and much more that I don’t even know I don’t know. . I'm always learning new techniques and improving beyond my own knowledge because there … Thanks . You wake up early Get a job at the busiest/best restaurant or bakery in town. You’re culinary school has given you the background to go forth into the world and open that restaurant of your dreams. Time is the coin of your life. Maybe you’ve been inspired? All the while your prep cooks are knocking on the door with questions about the prep list you left for them. Maybe you’ve even gone out with them and had a beer? I think you are rude and you obviously don’t like being a chef ….but don’t try to break the spirit of those that want to be a chef with all their heart.When you love what you do you don’t work a day in your life….keep a journal instead of ranting and raving on here:-). You can cut these because i am the chef sticker by rafaellopez in any shape you need. I would like to please people and cook. It is because there are more cons than pros when working in the kitchen, but yes if you love do then you forget all the cons. You want to work in my kitchen?”. I went to one term of culinary school to learn all the basics and culinary terms so I didn’t look like a complete noob in the kitchen and had some basic knife skills. Im half chinese and my family would always tell me that holding a ballpen is the easiest job and easiest way to earn money (meaning doing business) anyway if you dont love what you do then why do it at all right? You go to another meeting. Should you attend culinary school? Because I am the Chef that's why. Well, it’s not absolutely necessary. But being a chef could be the most important thing you do in your life, I know i grew up a lot fast. 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