Chefs, I have a few questions?!
I want to someday be an executive chef, but I'm not sure yet!.
As I was looking at this question asked by somebody, a few questions came to mind
http://answers!.yahoo!.com/question/index;!.!.!.
1!. How do you deal with high stress!?
2!. If you want to be a Sous Chef or an Executive Chef and work in a High end restaurant, would you get paid well!?Www@FoodAQ@Com
As I was looking at this question asked by somebody, a few questions came to mind
http://answers!.yahoo!.com/question/index;!.!.!.
1!. How do you deal with high stress!?
2!. If you want to be a Sous Chef or an Executive Chef and work in a High end restaurant, would you get paid well!?Www@FoodAQ@Com
Answers:
I am a former chef and happen to agree with the first person, the second and third have there own warped issues, I was a chef for over 20+ years here in Canada, Jamaica, Singapore and Tokyo Japan!.
While it can be high stress and a bit nerve racking, it is all on how you deal with the issues of the kitchen, first it is a wonderful trade, I got my chefs papers back in the 1970-80's when it was still a glamorous profession, you deal with the stress in 2 ways you channel it into your work like I did, part of the reason I never got married, plus I look like a gorilla, or you let it consume you and fall prey to the disorders others have spoken of!.
I worked with some top notch chefs in some 4 & 5 star resorts and hotels, I travelled some, made a good money!. worked for a chain were I got free air fare to were I worked, paid vacations and saw the world in the process!.
As Sous Chef, which I was for 15 yrs is the second in command, and generally is the main man/women in the kitchen, the Executive Chefs tend to be more an administrative and managerial position, some will cook on occasion and do setups when the new menus come out seasonally, salary wise in the U!.S and Canada it can range for a good Sous Chef from $30,000 in the beginning and I know guy in places that make $50,000+, Executive chefs can be from $40,000 to 100,000 in some larger corporate jobs or cruise ship and hotels!.
So look into it and while your young see what it can do for you, it is not a lifetime commitment, but can be very rewarding and satisfying in the long run!. I am disabled due to a medical condition but would be still in it if it were not for my back and knee issues!.Www@FoodAQ@Com
While it can be high stress and a bit nerve racking, it is all on how you deal with the issues of the kitchen, first it is a wonderful trade, I got my chefs papers back in the 1970-80's when it was still a glamorous profession, you deal with the stress in 2 ways you channel it into your work like I did, part of the reason I never got married, plus I look like a gorilla, or you let it consume you and fall prey to the disorders others have spoken of!.
I worked with some top notch chefs in some 4 & 5 star resorts and hotels, I travelled some, made a good money!. worked for a chain were I got free air fare to were I worked, paid vacations and saw the world in the process!.
As Sous Chef, which I was for 15 yrs is the second in command, and generally is the main man/women in the kitchen, the Executive Chefs tend to be more an administrative and managerial position, some will cook on occasion and do setups when the new menus come out seasonally, salary wise in the U!.S and Canada it can range for a good Sous Chef from $30,000 in the beginning and I know guy in places that make $50,000+, Executive chefs can be from $40,000 to 100,000 in some larger corporate jobs or cruise ship and hotels!.
So look into it and while your young see what it can do for you, it is not a lifetime commitment, but can be very rewarding and satisfying in the long run!. I am disabled due to a medical condition but would be still in it if it were not for my back and knee issues!.Www@FoodAQ@Com
You definitely have to be a certain sort of person to be a top chef!. Most chefs I've worked with deal with the stress by being a little loopy to start with, being very resourceful and most importantly YELLING AND SCREAMING! What they don't show you on Gordon Ramsay though is what happens when the floor is finally mopped and the lights turn out - the pressure just evaporates and anything said in anger is instantly forgotten!. You learn how to deal with the stress quickly or you change careers!.
As for wages - I don't really know!. There usually a govt website that will outline minimum wages for various jobs - that should give you an idea of what to expect!.Www@FoodAQ@Com
As for wages - I don't really know!. There usually a govt website that will outline minimum wages for various jobs - that should give you an idea of what to expect!.Www@FoodAQ@Com
Things to know about being a CHEF -
The hours are horendous, you have to babysit everyone, you have to make sure everyone is happy, you get as satisfaction of people loving and coming over and over againg to your restaurant, you get to be creative with new dishes, the pay is good not great because of the hours, you get respect just because you are the top dog in the kitchen (depends on if your and a - hole or not), sometimes you have to be a a - hole!. There are many more asspects of being a chef, just remember that the difference between a chef and a cook is that cooks!.!.!.cook and chefs!.!.!. manage, price, inventory, do the payroll, write the menu; job discriptions; discipline the workers, be an accountant, counsler, father, brother, mother and sister, a good listener!.!.!.many other things!. So if you love to cook just get a job as a cook and work your way up to were you want to be!. If you want to be the executive chef go to culinary school and learn how to deal with the stress!. I have worked as a Chef and a Correctional Officer in a prison!. It is easier to work in prison, not as dangerous or life threatening but easier stress!.
P!.s!. If you want to make great money if the food service industry get into catering!. The bigger you get the better the outcome!. (moneywise) You don't have to have the executive chef title to be the top dog there!. And you set your hours on when you want to work!. Just know that the more you work the more you make!.Www@FoodAQ@Com
The hours are horendous, you have to babysit everyone, you have to make sure everyone is happy, you get as satisfaction of people loving and coming over and over againg to your restaurant, you get to be creative with new dishes, the pay is good not great because of the hours, you get respect just because you are the top dog in the kitchen (depends on if your and a - hole or not), sometimes you have to be a a - hole!. There are many more asspects of being a chef, just remember that the difference between a chef and a cook is that cooks!.!.!.cook and chefs!.!.!. manage, price, inventory, do the payroll, write the menu; job discriptions; discipline the workers, be an accountant, counsler, father, brother, mother and sister, a good listener!.!.!.many other things!. So if you love to cook just get a job as a cook and work your way up to were you want to be!. If you want to be the executive chef go to culinary school and learn how to deal with the stress!. I have worked as a Chef and a Correctional Officer in a prison!. It is easier to work in prison, not as dangerous or life threatening but easier stress!.
P!.s!. If you want to make great money if the food service industry get into catering!. The bigger you get the better the outcome!. (moneywise) You don't have to have the executive chef title to be the top dog there!. And you set your hours on when you want to work!. Just know that the more you work the more you make!.Www@FoodAQ@Com
I am not a chef but a wife, mother and grandmother!. Cooking is relaxing and adventurous!. High stress comes in when you have people, in and out of kitchen, you cannot work with!. That is my opinion!. Ironically I learned how to be a sous chef in my nursing job!. I do private duty and one of my clients was a chef!. He taught me alot about sauces, prep, and some really good dishes to make at home!. Interview a chef in your area!. Get some good first hand information!.Www@FoodAQ@Com
I am an experienced cook!. Many say I should have a restaurant and that I am an excellent chef!. I can cook just about anything!. However, I enjoy cooking too much to be in a stressful situation like running a kitchen!.
Yes, you can make a good living as a chef, but the stress and long hours!.!.!. you earn it!Www@FoodAQ@Com
Yes, you can make a good living as a chef, but the stress and long hours!.!.!. you earn it!Www@FoodAQ@Com
I'm not a chef, but I have a culinary degree and experience in the industry and I'm not going to sugar coat anything!.
1) Many of them deal with the stress by drinking/using drugs!. It's probably because it's the quickest, easiest way to deal with working 60+ hour weeks and co-workers with a constant "I hate my job" attitude!. If you think they relieve their stress by squeezing stress balls or doing yoga, you've been watching too much Food Network!.
2) Pay, even at the Executive Chef level, is laughable!. There are only a few reasons people get a job in the food service industry: They're not qualified to do anything else, they were "born" into the field, or they enjoy preparing food!. Many people that get up to the top chef levels are usually passionate about what they do, so little pay isn't too much of an issue!. If you are lucky enough to be an EC at a very prestigious place, the pay may be better, but the stress and hard work remains!.
The foodservice industry doesn't hold culinary degrees in high regard like other fields do!. i!.e!., don't expect to walk into a restaurant with a culinary degree and get handed a head chef position!. Most people start from the bottom and work their way up no matter what their credentials!. Experience and hard work rule!.
People in this field have a bit of a masochistic side!. They have to!.Www@FoodAQ@Com
1) Many of them deal with the stress by drinking/using drugs!. It's probably because it's the quickest, easiest way to deal with working 60+ hour weeks and co-workers with a constant "I hate my job" attitude!. If you think they relieve their stress by squeezing stress balls or doing yoga, you've been watching too much Food Network!.
2) Pay, even at the Executive Chef level, is laughable!. There are only a few reasons people get a job in the food service industry: They're not qualified to do anything else, they were "born" into the field, or they enjoy preparing food!. Many people that get up to the top chef levels are usually passionate about what they do, so little pay isn't too much of an issue!. If you are lucky enough to be an EC at a very prestigious place, the pay may be better, but the stress and hard work remains!.
The foodservice industry doesn't hold culinary degrees in high regard like other fields do!. i!.e!., don't expect to walk into a restaurant with a culinary degree and get handed a head chef position!. Most people start from the bottom and work their way up no matter what their credentials!. Experience and hard work rule!.
People in this field have a bit of a masochistic side!. They have to!.Www@FoodAQ@Com