Experience, experience, experience. Although a formal culinary education is potentially helpful on the job training is the most valuable way to rise in the world of culinary arts. Becoming a chef is a very rewarding career but does not come without a significent price. Long hours, unusual work times, stress alcoholism and many other risks are constant pitfalls the cul;inary proffesional face, on the other hand creative freedom, flexible hours, non repetitive work and a sense of being the coolest cat in town reward us tenfold. The worst career in the world that i wouldnt leave for anything.
My best advice for people considering this career is to find a good restaurant and hire on starting as a prep cook. The best way to learn to be a chef is to work with a chef. Going to culinary school can have some advantages but the best place to get hands on experience is to actually work in the field. I would absolutly recommend this career (of course one should enjoy cooking)to someone wanting a fun and fast paced enviornment.
I would go into this field again if I had it to do it over. I have always enjoyed cooking and as I have been told, many times, I am quite good at it.
The pros are that one works in a warm place and one can usually eat cheaply (helps with the grocery bills). The cons are that one works in a very warm place and if one does not do well under pressure it can be somewhat nerve wracking.
People should know that it is a faced paced enviornment, one is building Rome everyday, and that the people who tend to choose this life can be quite intense. There can be quite a bit of pressure and impatience with mistakes. I love all that about it and have enjoyed my 25 years in the food service industy. There is always something new to learn and master, it is never boring.
My biggest tip for anyone considering this career field would be to find an entry level position and try it first. It can be a very rewarding and yet very difficult field to work in. There are many sacrifices that you just don't see on TV or read about in magazines or cookbooks. You must absolutely love cooking for people to have any hope of enjoying what you do. I would only recommend this career to very specific personality types. Even if I had it to do all over again I would still take the same path that has led me to my current position. I have had experiences that have changed my life. I have met people both as professional associates and as guests dining in my establishments, that are treasures and will always be close friends. I guess about the only thing that people may not know about being a chef is how demanding it can be of your entire life, all of your energy and all of your focus.
Being a chef is alot harder work than you see on TV. Most of my days are around 12-14 hours and I work at least 6 days a week. I would definatly tell most anyone who wants to go into culinary school to take a year and work in the field before spending the money. I have seen scores of cullinary grads regret the time they spent in school after taking real jobs.
What a great job if you can get it! Don't count on being paid great amounts or having health insurance if you work for an independent. I would never work anywhere else but an independent however. You get to be creative. It's fast paced,loud,invigorating. I love working the grill and the line. Heck I loved making pastries as well. People think you are great because you have this talent. The downfall is I am a girl and it's hard for a girl to get far. And when you get pregnant it becomes even harder. But a fun job!
The great thing about studying culinary arts is that you can virtually go anywhere in the world and be hired, if you have a solid background in the trade. If you want to travel this is a ideal position. The cons are you usually start off in a underpaid position and the hours can be long. However those with a creative streak can spread their wings more so in this position then many others.
