I did my apprenticeship at an exclusive country club with an extremely talented chef. I worked 80 hours a week. It was just expected of the apprentices. When I was not at work I was taking 12 hours of college credit in the culinary program. This is one of the few businesses that you excel as fast as you are willing to push yourself. I made banquet chef in 2 years, Sous chef in 3years and Exec Sous in 4 years. I had told myself I would be an Executive
Chef in 5 years and I succeeded. I wanted to quit many times. I saw all of my friends having fun and thought when is it going to be my turn. This career is about choices. I am 38 years old and have been doing this for 15 years now, I still work 80 hours a week. I would advise you to think about what is important to you. I am currently finishing my degree so that in 7 years
I can start the next phase and begin teaching. |