So You Want To Be a Chef?
If you are thinking of going to culinary school, the first thing to do is speak to a professional chef. Chances are they will discourage you and this is a good thing. Why? If you want to make it as a chef you are going to have to pass a huge amount of trials and challenges. Today's star chefs that are seen on TV and elsewhere make it seem like a piece of cake, however, a real chef will tell you like it is: a professional chef works more than 50 hours a week, plus nights weekends and holidays and the pay isn't that great, while the work itself is high stress.
Though culinary school is not necessary, it can be a plus because it forces students to make the same dish successfully 400 times. It will prepare you for the monotony and mechanistic chores that need to be done with speed and accuracy. The longer you work in the cooking industry, the more responsibility you'll earn – moving up from garde manger to line chef and eventually sous chef or executive chef. The executive chef dreams of owning his or her own restaurant. Just remember, no matter what position you hold as a chef, it's never going to be just 9 to 5, rather it will be your life.
Though culinary school is not necessary, it can be a plus because it forces students to make the same dish successfully 400 times. It will prepare you for the monotony and mechanistic chores that need to be done with speed and accuracy. The longer you work in the cooking industry, the more responsibility you'll earn – moving up from garde manger to line chef and eventually sous chef or executive chef. The executive chef dreams of owning his or her own restaurant. Just remember, no matter what position you hold as a chef, it's never going to be just 9 to 5, rather it will be your life.
