Chef.... why? its not worth it!

[GastroNaut]

What ticks you off about being a chef? These days wages are getting lower... hours are increasing... Stress levels increasing... BUT profits are getting higher! All at the expense of a Chefs health. The industry has been in the shadows for too long. We need a global union and start taking strike action!!! Imagine... a Global strike on new years eve? If you are going to become a Chef.. I say .. DONT :-)

[momoreg]

What would we all do?

[Nicko]

It is what we do and anyone should know that before they get into the business. It has been like this for years, not just now so I don't think this is some big suprise.

[Pooh]

The "Celeb" trend around chefs (T.V., etc.) distorts the reality of "normal" chefs working in "normal" environments, does it not?

I have to disagree on this one....

Things are getting better...wages are higher,not lower!

I am a Chef becauce I love to be creative,use my hands and my mind.

You need to have spirit,patiance and a thick skin.
The idea of a union is not my cup of tea. I don't need someone working on my behalf who's real ajenda has nothing to do with my wellbeing.
If you are thinking of becoming a "Chef" please do!!! It could be the best move you ever made

Cape chef

[Shimmer]

I consider myself lucky to get paid at all to do something I love. It's not about being rich. It's not about getting away with working the least hours possible. It's about creativity and making people happy.

Viva la chef!

~~Shimmer~~

[kokopuffs]

Is it true that in France, chefs are treated like American football stars? Teachers there are highly respected, too.

[holydiver]

No it is not about getting rich but the pay is pathetic. I don"t think going to cul school and killing yourself for years on end for 13 or 14 dollars an hour is anywhere near getting rich.

Hello Gastronaut! I think in this life there are many different ways to look at whether something is worth it or not! From a financial standpoint, being a chef may not be as worth it as say an investment banker! But, from a good for your soul standpoint, I think doing something that your love makes it worth it! Besides, luxury makes for a lazy mind!!! It also sounds like you are not working in the happiest of environments, perhaps a change of jobs is in order? Best of Luck!

I think everyone so far has had a good thing to say but let's not discount things. There are chefs and there are chefs and not everyone gets to be on TV. No matter how much you love what you do, money does come into play.

Unfortunately, and much to everyones consternation, I will make the reference of Bob Vila and Emeril. They have made riches beyond our comprehension. They are both skilled in their craft and they both made it to television [and beyond].

Bob is a licensed, bonded and, need I type, card-carrying carpenter. He has left "This Old House," and now has some lucrative contracts with Sears, et al. Now he's making big bucks BUT, should it all fail tomorrow, and, G-d forbid, should his investments fall thru, he still has his carpenter's pension. That pension is secure and has been no matter where he worked in his life.

Emeril is an oil-boiling, knife flipping, BAMing guy with many successful restaurants to his name. He also has contracts with sponsors and continues to make money. Should all of his investments and profits fall slim, does he have a chef's pension?

The construction company my dad owned did well for him and his family. There were tough times and there were good times. Due to circumstances and geography, he needed to be a member of a union. So he was. And now, in his retirement, that has proven well. No matter how poorly his investments do, his wife (my mom) gets three thousand dollars a month from his carpenter's pension fund. Not much for some but better than most.

Beats the **** outta Social Security!

I'm just saying...

[ April 19, 2001: Message edited by: Angelina ]

[markdchef]

I thoroughly enjoy being a personal chef. Make my own hours ( 4 hour days ), choose my clients, create dishes, get real feedback,
make a real living, work in several different kitchens, network with other personal chefs. If anyone wants to find out how to become a successful personal chef then email me: markdchef@starchefs.com

The long hours in the restaurant and the relatively low pay does not appeal to me.
My hats off to all of you restaurant chefs, because I know you work hard!

[Marzoli]

kokopuffs: It must be nice to be a teacher in France if what you say is true!

[davewarne]

The real test........

All you chefs out there with a lifetime of experience.........

Would you do it all again?

I think I would. But I'd be a little reluctant to advise a young person that it's a wonderful life.

David

[Greg]

In my opinion, being a chef is a wonderful life! It just depends on whether or not it's the life for you. We see the whole spectrum of humanity in the people we work with, from the dregs to the very best. We can run through the entire gamut of human emotion in a single shift. We can, by merely cooking a simple preparation, make someones night. And the next day, we go to work and everything is different. It's like living a brand new life every time you wake up. Of course, it's not always going to be good, but then whose job is? As far as the pay is concerned, as long as I have enough money to get by, I'm satisfied. I decided to make this my career because it's what makes me happy; I'd have stayed on track to be a lawyer (my first career choice) if I money was my priority.

[palmier]

Why wait till New Years.....lets strike on Mothers Day!