[mofo1]

I've written about my past in other posts so I won't go into it again, but it is relevant to this post. After getting my "stuff" together, I've decided, at long last, to re-enter the world as a full-time chef. My cooking has never been better, I'm emotionally stable , and most importantly, I am mentally prepared. For thirteen years, I've dulled my senses working in a factory and coasting through life. In that time, I've grown up, gotten married, had two beautiful daughters, have a nice home, etc., etc. The American dream right? Wrong!!! I love my family, but could never really "find my way" until I went back to cooking part-time. The first time a stepped up to that big Vulcan and slapped down a pan and lit the burner..... Oh man, I almost cried. I had almost forgotten how much I love it. Quite simply, it is who I am. I cook. For me. 1.5 yrs later, I am cooking like a mad-man 3-5 nights a week AFTER working at the factory all day and I love it more everyday. Recently, the owner of my place asked me to give him a list of my "demands" to be the full time chef. Although it scares me to death, I'm going to do it!! I'll keep you all posted.

[Greg]

Mofo, you've made my day! Glad to have you back. It's stories like yours and talking to my chef friends that are 100%, joyfully committed to what we do that keep me fired up. Ever hear the song "Millworker" by James Taylor? Listen to it after you leave the factory and you'll really know how lucky you (and we) are!

[kokopuffs]

It's very fortunate that today's society allows one to explore different professions. Glad to see that you "found yourself".

[Shimmer]

Okay, we've all laid our frustrations down. Pay is low. Respect is low. Expectations and demands are high.

Now lets start solving the problem. Getting out certainly doesn't promote change, it only allows what has always been to continue.

What can we do? More specifically, what can the people who have been in the profession longer do? What can new cooks do? How can we prepare ourselves, to demand more money/respect/humanity?

Like several have said, there is too much love of this area for people to walk away. But I agree that doesn't mean we should all be martyrs. So let's work toward a solution.

~~Shimmer~~

[kokopuffs]

The simple solution is to start one's own restaurant.

[holydiver]

I agree with Shimmer but it wont really change without a union hate to say it but the ownerships have had it their way for far too long.

[W.DeBord]

Everyone can't own their own restaurant...don't you see that? We need to be a united group of people working toward bettering our lifes and our profession and when we have some stability that will make us better employees too for our owners.

Call it what you will, I'm for a union. Maybe living in a small town some of you don't see how it would effect your job. I live in Chicago where unions have GREATLY increased the quality of life for it's workers. Union workers here make as much as professionals in white collar careers. Granted there are abuses, silly petty rules, greedy union workers too....but maybe, maybe we could do it better then some, learning from their mistakes?

All I do know is we've all been individuals for too long, only carrying about myself today....not thinking about tommarrow. We aren't all brilliant, some of us are only average in neogociating our jobs instead we focus on the real work of the kitchen. But we never get anywhere alone fighting the "system" of the bottom line. Stength only comes in numbers.

[chefjohnpaul]

I think everybody should be happy at their work and it should fit their lifestyle also, like a chef told me one time it's OK to complain, but then do something about it. It's sad if your stuck in a job and complaing for 20 years.

I made a move and am cooking in a private dining facility with hours, pay, and benefits that meet my needs and that of my family, my last hotel job did not provide me with what I needed, so it was a burden to bare instead of a joy. So I made a move and am happy and so is my family.

Shroom has a great thing going, so is happy.
Others needed to get back to the stress of the line because they thrived there. The point is a complaint should come with some feasible plan of action to eventually remedy the situation, so one is happy.

I would not be happy unless I had semi-daily access to my Wustof, so I found a kitchen job that fit my needs and allows me to hold some culinary classes, ect... on the side. I'm able to comfortably meet my other obligations, so I'm happy. Others feel the need to get out to be happy. It's not like they are traitors, I mean even if you are terrific at something but feel a real need for change for whatever the reason , one should modify their situation to maintain their sanity.

question?
Do you "have" to work tomorrow?

Do you have to work for someone else?

Does it have to be in a restaurant?

Remember: The food industry is a wide open field- be creative!!!

Remember you have a gift- use it wisely!!!!

[CampChef]

Well, after 16+ years as a chef and/or restaurant owner, I'm making the change. It seems this forum shows the reasons for the change and the reasons why I'm going where I'm going. I'm joining the foodsevice management team at a large (1200 residents)private retirement community. I'll be doing the 8-5 M-F thing for the first time in my life. So what do normal folks do on Saturdays anyway?
I'm changing because I love food, and will continue to be in the biz, I get to work "normal hours", and I'm getting paid a lot with every benefit under the sun. I will however, be opening a catering business on the side so I can make some extra money for the kids' college fund, and to keep my skills up (and to show off, who am I kidding). But it's the quality of life that makes the move so appealing. I've spent many years in this industry, and now it's beginning to pay off.
So once again, I'll make the plea for all you frustrated cooks and chefs to get out of the big city, come to the small cities and make some real money.

This is our third profession and it is by choice. The pay is lousy for the hours we work but where else can you walk out the door and put on a pair of X-C skis and dance across the snowscape ? Especially here in our dry contintent.

Kitchnehands often can earn more than chefs here in the snowfields ! Seems crazy but the more responsibility you take on, the wages drop. We do all the cooking, most of the cleaning of the lodge, the accounts, haul the groceries and rubbish on a push sled, we do not get a night off for 4 months and we earn the equlivent of $55 US per day before paying tax (~17%). So it is poor pay and wonderful surroundings.

That is why we are thinking of travelling on a working holliday to see what it is like in the rest of the world doing this very transportable profession. Perhaps we will see that we are lucky and on a good wicket (antipodean cricket terminology).

"The grass often looks greener on the other side of the hill".

[ July 26, 2001: Message edited by: ribbony ]

[chefjohnpaul]

CampChef, you will quickly get used to having Saturday and Sundays off believe me, and you'll still be involved in food to boot.
Have fun! (You'll also get evenings off to go and dine, woohoo!)

[CampChef]

Wow, going out to eat at someone else's place, I hadn't even thought of that! I'll have to look up a few ChefTalk folks and try out their places! I can't wait, thanks johnpaul.

I have been a professional for 15 years and have seen alot of good soldiers fall to the ignorance of owners and managers.Good chefs trying to do the only thing they know how and that is to create a wonderful experience.
We as an industry have come along way in the last 20 years,we now have educated cooks in our kitchens and the customers have noticed.
We must remember that our efforts are appreciated by the customer.By that force alone we have become a valuable part of New American Culture.Keep your head down and continue to create your passion.The market will take care of the people who repress us,they will see the light soon so keep MAKING IT HAPPEN.
There are more people that eat out than cook, so COOK IT AND THEY WILL COME and soon we will reap the benifits that our fore-fathers have fought so hard to accomplish(educate the american consumer)

Keep The Fires On High,
Chef Skip

[Kimmie]

I find it quite daunting that a restaurant owner or manager would't know anything about food let alone dictacting professional chefs what to do with it!

It's so sad!