What is it like to be a chef ?

Question

becoming a cook, pastry chef

Answer 1

That's sort of like, "what's it like to be a (plumber, fireman, surgeon, etc)?"

If it's the only job I've ever done, and the only job I'm familiar with, I can't offer a frame of reference. But I can tell you that BECOMING a chef requires hard work and dedication, just as in any profession.

First, you have to be sure you're passionate enough about food and cooking to (essentially) dedicate your life to it.

Second, you have to understand that even though you may HAVE the desire, etc. you may not possess the natural talent to be a chef. It doesn't mean anything is wrong with you; every person has aptitude in some areas, and a pathetic lack of talent in other areas. However, if you truly feel as though your kitchen skills are adequate, then they probably are.

You'll have to attend a culinary school; usually it's an 18-month or 2 year course for general certification. Then you'll have to decide on one or more areas of specialty (such as pastry, confection, etc) and take more classes to become proficient.

Then, you'll likely work as an apprentice chef in a restaurant or hotel; you'll basically be at the mercy of the executive chef, and you'll bust your butt for very little money. Also, you won't be able to express your creativity (in the kitchen) very much, because you'll be playing by the rules of the restaurant and the chef you work under. You won't be able to modify anything, nor add or subtract anything from the menu.

As things progress, though, you'll probably be promoted to a higher ranking within the restaurant, and you'll be able to demonstrate and expand your skills even more. If you're very lucky, a respected food critic may give you an excellent review. That will help to solidify your reputation. However, in most cases, critics don't give "excellent" reviews; they'll simply state that your food is "OK", and that it meets their expectations. It takes a great deal to elicit a "rave" review.

If you save your money, you might eventually be able to open your own restaurant. Doing that requires alot of time and effort, but if you're successful you can make a very comfortable living. But don't expect to become a celebrity and have your own TV show. For every Emeril, there are probably 5000 chefs that nobody's ever heard of.

Answer 2

Everything from rewarding to hot, tiring, frustrating. It's physically and mentally exhausting. You have to have your "game" on constantly. And as a chef/head cook, you're also in charge of paperwork and number crunching and planning events, and having to deal with employees. You barely have time to actually cook. And barely any life since after cooking you still have to do the books. No weekends, rarely a holiday off. Employees quit on a minute's notice, they steal, or they're just bugging you with stupid questions. And there's always kitchen disasters to deal with, like when equipment suddenly breaks and you have a packed house.

However, the reward out-weighs it all somehow. The beauty of a perfectly plated dish, compliments on the food, compliments on banquets where everything went off without a hitch after all your time involved. Seeing customers happy is such a joy.

It's hard work, but if you've got a thick skin and are dedicated to the hours and banter of a kitchen and to your craft, you'll do great! It's such a great way to let your creativity out!

Answer 3

My Dad was a chef, and I must say it is hard work, I love to cook, but I do it because I like to, it was his profession, and I have to admit, when I was a kid I never saw my Dad except on the weekend, cause he was gone before I got up in the morning, and I was in bed by time he came home. When I got older to stay up later, of course I saw him more and all, but I have to just let you know that food service is something that can be around the clock work, but it is good work because people will always eat..round the clock. It is not a fad type job, but a necessary one, just as a doctor or nurse, or police officer. LOL......may sound hokey but it's true. I now want to open a place for myself to cook and all, but I know that I really won't cook as much as I will manage....so I'm debating this. But I also know it's in my blood. I also know that a lot of people think they can go to school and be a cook, but it really has to be in you to do it.....anyone can follow a recipe but to cook consistently without one is what being a chef is all about.

Answer 4

Sous chef. Sous skill (loosely) below so that's a decrease rank than head chef. you have lots of ranks in a huge kitchen..........Chef de partie Head Chef (the authority interior the kitchen) Sous Chef (2nd-in-command) Chef Steward working Chef Chef's Assistant Chef de Partie night Chef dinner social gathering Chef and the record is going on with chefs preparing diverse areas of a meal i.e. soups, broilers, vegetables, etc. Wikpedia furnish you with the record

Answer 5

I am a retired certified cook.Before retiring,I worked as a head cook in a nursing home for over 18 years.It was a very fulfilling and rewarding job.
Cooking is hard work and you need to be dedicated,conscientious and take pride in your work and every product you put out.
I worked in the retaurant/hotel business but found this to be the most rewarding.Pleasing the residents was the most rewarding part of my day.Watching them at mealtime was a joy.
The best motto is: if you wouldn't eat it yourself,don't serve it.Follow that and you'll never go wrong.
Good luck if this is what you decide to do.

Answer 6

Yopu have to be a special kind of crazy! It's a lot of pressure, it's usually hot, noisy, crowded,the hours are long the starting pay usually isn't great(good-not great!). But-if you like to cook it is exciting, it's never the same day twice, it's fast-paced and there's the satisfaction of making someone real happy about what they ate!!! If you go to culinary school-It's expensive!!! I personally didn't go:I spent a long time cooking in the business and i don't think you ever stop learning