When I was a young culinary sprout I worked the 60-70 hour weeks.
Underpaid... with tons of passion. I think it was great and wouldn't trade those years for a thing.
Everyone should pay their dues, but the key is that you learn along the way!
I had the pleasure of experiencing many types of establishments and getting to realize what I wanted out of this life long career. I've worked in big hotels .country clubs, small neighborhood places, celebrity chef kitchens, resorts & spas.
I found that with proper time management their is surely no need for a chef to have to work their life away. It isn't worth it unless you really want that. Strong work ethic doesn't mean slave like hours!
Balance is important in every aspect from creating a great dish to maintaining a healthy life.
Now a days I run two very busy 50-75 seat eclectic neighborhood spots and work around 45 hrs a week. I have partnership and I am compensated fairly. No on bothers me because I have built trust. I do the food I want and have tons of repeat business. I create my own schedule maintain proper food & labor costs and have kitchen staff that have been with me for years! I know I am lucky to be in my position but I also know I put myself there! I worked hard to get here but it was worth it. I do what I love and I never want to stop as long as I can continue growing.
Most importantly surround yourself with good people. That is not an easy task in this business but I find you get what you give! There are many different ways to go so if you are unhappy it is up to you to make the change.
GOOD COOKING
