Chaucer, welcome to ChefTalk.As a response I can say that long hours and low pay can be a detriment to our biz!I myself can say that I have had many 100+ hour weeks in my career due to financial needs.But let me say that some of these long hours were just my desire to learn.If you did not have the advantage of going to culinary school (thats me) then for me the way I learned was by working in many different restaurants and under many different chefs and cuisines.Yes this often involved long hours but being a cook is more than a job for some of us as its kinda a way of life.My current job only requires about 45 to 50 hours a week normally but can be increased depending upon parties and catering.I also fill in for a friend who owns a downscale/upscale bar and grill a few times a month.Working in a kitchen is hard work and long hours can be called upon you no matter what position.
Hit search here on cheftalk and read the thread on dish monkeys for an insite into some of this biz.Welcome again and keep cooking, Doug........
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