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

[chefjohnpaul]

That's a good example of a lateral move. Use the knowledge that one has in a way to better fit their circumstances.

[cape chef]

[quote]Originally posted by chefjohnpaul:
[QB]
Let's face it if you have a family to care for(physically, emotionally,and spiritually) and other responsibilites that demand your attention chances are you won't be a Thomas Keller, or a Daniel Boulud, there just is not enough time in the day and the stress level would drop you before you're 50, if you try to cover all these bases.

This is what I think we need to understand...

Do you want to be keller or Boulud? If yes then your entire life will be %100 dedicated to the world of food,Family will take a back seat and you may even loose your loved ones..Believe me that many of these high profile,great chefs have lost there loved ones to the kitchen.I am not bashing these incredible chefs...I admire them and what they have accomplised. I have had the luck to dine in some of the best restaurants in the country,And at time it is very humbling.

Boulud,Trotter,Ripert to name a few make a very good living,and they deserve it.

I made a commitment to my wife when we found out that we would become parents that family will always come first...I have worked very hard to try and balance my career with family life,and so far "knock on wood"it has worked. Life flys by us so fast that we don't even have time it seems to think sometimes...Look for balance,then you can be happy.If your happy then those around you will be happy too.
cc

[chefjohnpaul]

Balance is essential. Thanks Cape Chef. I feel though as, you mentioned, that it is important if you take on the responsibility of other peoples lives (wife, husband, children)that it would be selfish to give a career 100% to the neglect of those that you've committed yourself to care for and that are counting on you.

Looks like your family is happy with your priorities CapeChef, success to you.

(If momma ain't happy, ain't nobody happy!)

[Chef David Simpson]

Very well said my friends. Very well!!!

[W.DeBord]

I agree with everything posted before me. So much more wisdom written then I will ever obtain.


I'm not sure why I'm so basic and hard core. I certainly love my profession but I also love my spouse and respect my-self. I fight for what's right...or at least what I believe to be right or best for all. I don't want to be taken advantage of, or be greedy either and take advantage of others. average, average would be nice.

Yes, I can understand your perspectives and I also dedicate my life to cooking because I love it etc.... that's why I'm still here and not driving a bus for more pay.

I just can't find the logic behind so much of the craziness that runs rampent through our business? I can't seem to understand why this profession has to be so different (I don't mean that in regards to the time of day we work)? I can think of improvements that could make our industry so much better for all of us the new and the old timers.

Things must stay as they are? I don't understand why we don't strive to make things better for ourselfs and the next generation? There are some good jobs out there working for some great people but surely I can't be the only one who hasen't found that, are you all that happy with your situations? It seems as if we just chose to look out for our own welfare (I'm not preaching comunisism), neagociate your own deal. This is our burden to bear..........?

It leaves me sad. This is a profession I dearly love, but I see it as having so many problems that I can't recommend to young hopefuls to follow my path, I think I owe them a more responsible answer. I feel bad for not making it any better when leave then when I entered. come with a heart leave with a heart but don't touch anything........

[chefjohnpaul]

I agree Chef DeBord. I mean what other industry does the education have to be so high where the compensation is so low for the cook? I can not work more than a 40-50 hour set schedule week because of other obligations, so in this industry I really can't make decent money in the private sector, so I chose to go work for the State.

I was chef de cuisine in a major hotel fine dining establishment, I worked up the menus, put together the recipe packets for the cooks, went on TV to promote the establishment, spent hours at home developing the information, worked the saucier position on the line, forwent breaks,and got certified in the process. I was not on salary because I needed a set schedule, but worked my tail off in every other way for 10 years and when I left I was making $14.50 an hour. Tell me another line of work that demands so much with so little monetary compensation. I'm not bitter, I received a tremendous education and loved satisfying people with the product of my two hands and that of the crew. I really started to feel though that cooks are exploited, and that is what leaves a bitter taste in ones mouth, look, a journeyman carpenter makes $30 per hour in this market, the cook should be making at least $18 - $20. That is what the State pays, with 1/8 the stress, normal hours, and plenty of time to cook for friends or do a little something on the side. So I try to be realistic, I tell young culinarians that would also like to have some normalcy in their lives to get as good of a culinary education as they can, either working, school or both, then check their food related options. Go in with your eyes open , know what you're in for, make responsible decisions, and if you don't like your situation do something about it.

[cape chef]

W.debord

That was a heart felt post.
Very honest.I wish I had the answers to why we are paid the way we are,But knowing there are people like you and others that truley give a **** ,is just one more reason for me to keep at it and try to raise the bar for our next generation.Like you said,come in with a heart and leave with a heart but touch nothing!!That is the only part I disagree with...I say touch all you can!!!
cc

[momoreg]

Teachers and social workers deserve more too.

Athletes and actors deserve way less.(IMHO)

[chefjohnpaul]

I love sports but atheletes deserve ALOT LESS! They should make good money but goodness they're salaries are ridiculous.

[W.DeBord]

It's good to read someone finally understanding my points/issues. I know in Chicagoland it's been unions that have held strong, that force decent wages and hours. At the same time I understand how bad unions can be for both the members and the employeers. Yet I tend to think that's what makes the Chicago area more balanced econonicly over the ups and downs of the markets over the years. I don't want unions! Yet I wish we magicly held together as a group and stood up to all the owners making huge profits from our work and said "we count, we have skills, we have schooling, we have talent, we are worth a decent rate! We deserve to have a life outside of work to be a balanced person too!". Why can't they have more staff, why must we work 60 plus hours a week?

Yes, I understand the plight of the small restaurant owners. But if the cost of dinning went up at big profitable places then they could also to cover the cost of paying people reasonable wages.

The pay structure in our society seems so out of balance. I don't see why we differ from those atheletes. We have god given talent too, why isn't it worth much? We entertain people too. People need to eat more then they need to watch someone else play a sport.

I think we get what we ask for. And we've gotten it.

Meaning we haven't asked for anything. I wish I could say "we haven't asked for anything YET".

[W.DeBord]

Cape chef I'm trying to touch, to help, to make things better. It's the words that others type and the behavior I see in my co-workers that give me the impresion I shouldn't touch...just leave things alone, they never change they don't even believe things can change...........this is our burden to bear, I should be happy I have a career I love and not want any more from it.....re-read the words posted by many.

if the kitchens too hot then get out...why not install air conditioning? office workers deserve it.

[kokopuffs]

Toque's off, to Momoreg! Atheletes and actors IMHO are poor role models for today's kids. The role models should be teachers and chefs!

[chefjohnpaul]

The answer that I kept getting when pushing for higher wages is that there is only so much people will pay for food. Well, I said why not add 50 cents on to each plate, if people will pay $14.25 for something surely they will pay $14.75 for something, and send that extra 50 cents perplate back to the kitchen. Simple enough, eh?

Well, you should have seen how fast that got skirted and then some execs basically said if you're not happy, leave. It's going to take a lot to turn this foodservice ship, a whole lot. And we're losing talent to other professions because of the nature of how things are.

[holydiver]

I agree with chefjohnpaul and w.deboard I am looking at leaving cooking in 2 years it is simply outrageous the treatment we get. I can make way better money and benefits and have a life doing something else I love cooking dearly but it is never goung to change because it is pure and simple greed by owners. They think that all the star eyed kids coming out of culinary school are going to put up with the nonsense that we older guys have I think they are sadly mistaken. Things are very different in this day and age kids know they can go make out like a bandit doing other things they are very money driven how long do you think they will stay making 8 or ten dollars an hour 1 or 2 years? The National Restaurant Association has been warning people for a few years what is going to happen with shortage of labor nobody wanted to listen I think there will come a time in the near future when the house of cards is going to fall down.Another thing is everybody I have ever worked for has become very wealthy owning restaurants I think if you can afford to own 4 or 7 or 10 restaurants 4 cars a huge house and go on safari"s to africa every year you can afford to pay your employees a good salary I'm am really tired of hearing the poverty cry in this industry cause it is a bunch of BS plain and simple.

[DaveB]

I'm an It consultant, but I love to cook. I am seriously amazed at the pay rates quoted here. Considering that a mediocre IT consultant can bill $60 - $75 an hour here in New York, I can't see how anyone could consider food service as a career.