So when did you decide you wanted to be a Chef?

[Andrew Hope]

I just wondering when every one here decided they wanted to become a Chef. Did you know since you were four? High school? mid life crisis career change? Personally I was working as line cook while attending college studying to be a social worker. My heart was just not into school and just never put any thought into becoming a Chef until one day I think I said some thing like why can’t I just cook all day and my Chef offered me an apprenticeship and I said **** yes! I guess that was only 11 months ago… but has been my passion ever since.

[Andrew563]

When I was watching "Great Chefs" on tv.

[Nentony]

I got divorced when I was 29, and I had primary custody of our 2 children. I decided that I wasn't going to feed them TV dinners or hamburger helper so I better learn to cook. I found out I really enjoyed it and it just came naturally to me. That was 17 years ago. Gradually, it just took over my life.

Tony

[siserilla]

Ever since I was a little girl I wanted to do it. My mother discouraged me, she thought it was something that it was just a whim thing. So she told me that I needed to go to college first and if I still wanted to do it after I finished college I could. Well after me changing my major five times my mom finally gave in. I will be attending CIA the in March.

[Laprise]

I first got a diploma in electronics, but found out quickly that it was not very creative and I had a creative mind!

So I went back to culinary school to be a chef, I guess it ran in the familly. My dad was a chef in institution for 33 years
20 years later, this is IT!

[Mikeb]

When I was a kid I had ideas of being a chef. Of course that didn't last, when High School ended I was planning on going to University for Physics. On a whim, I decided not to go to University, and then bounced around a bunch of low paying jobs. At this time I also left the parents' house, and started cooking at a chain restaurant. I decided this was the industry I wanted to be in but couldn't afford school or anything (I was broke, could barely afford food to feed myself, had some troubles with the law, etc...), so I just kept switching restaurants, learning as much as I could from each, and landed a job in a very good fine dining place. Went from a commis to a chef de partie, and now I'm pretty much stuck in the industry .

[siserilla]

I'm still new at terms and what not. What is commis and chef de partie?

[castironchef]

A "commis" is a general kitchen worker, the serf or peon in the feudal kitchen system. A "chef de partie" is a cook who is in charge of a particular station, such as grill or saute.

[Headless Chicken]

I came to a cross roads (great term from Under the Tuscan Sun) in highschool. I looked at where I was going which was basically no where good; I knew how to build computers but that was a dead field and I took every business course offered in my highschool which I excelled at but didn't enjoy (couldn't stand the thought of sitting in a cubie all day long just typing away). I liked practical hands on work, I was pretty good at wood work but not so much in design, I didn't have the marks to persuit graphics design or the computer programing background either, my uncle use to own a high end electronics A/V store but was soon bought out just before I really got my interest into that field (mostly into fixing broken electonics, I hung around the tech support area alot).

I loved watching food shows since I was a kid with Jeff Smith, Pasquale, Graham Kerr, and Julia Child. Took up baking as an interest at 16 and used it as a backup career if nothing pans out. I upgraded it to my primary career choice at 19 and got myself into George Brown starting with the baking and pastry arts program. All this just 5 years ago.

[siserilla]

Originally Posted by castironchef

A "commis" is a general kitchen worker, the serf or peon in the feudal kitchen system. A "chef de partie" is a cook who is in charge of a particular station, such as grill or saute.

Cook thanks.

[Cheech]

When I was 16, my first job was in a restaurant. I started as a busser, and over the course of a few months found myself on the line. After that, there really was no other option to me.

Now I work in a hotel, and don't see much action on the line, but I still love to cook.

[Buerrefondue]

I think i was drunk and wandering around NYC.....Been a cook since!!

[Andrew Hope]

Originally Posted by Buerrefondue

I think i was drunk and wandering around NYC.....Been a cook since!!

Best yet

[Buerrefondue]

No seiously...my story is a classic romatic example of how i came to be....i never went to school.. thank god! no money to pay back..... a well earned ego... i started at the very bottom. scrubbing pots, plunging toilets, and the such.. i simply worked my way up to present... salds/desserts, went to work for Hilton. was pointed lead Gardemanger for a team of 12..i always just seemed to be within eyesite when mr culinary school graduate didnt want to sweep the walk in.. or when someone quit! i always had a understanding of cooking and eventually was given the honour of becomeing a line *****.. here i perfected my art of grace under pressure.. never talking back.. not even looking at the chef. my ears are my greatest asset.i am now cooking for 200 heads almost every night.. not including the 170 for lunch.. on average... with no tickets. everything is called. i have always loved what i do ...and hated the fact that i love it so much!!!! i honestly cant imagine what else i could be doing......

[karen90]

Well, in 5th, 6th, and 7th grade...i thought I was going to be a surgical nurse. I was always into the blood and guts thing haha. I have always enjoyed cooking though...whether it just be storebought cakemix or cookies....Then I started watching food network allll the time....and i would see a recipe that looked good, and make it! and now! i am so into cooking and i know what my goal in life is....and what i want to do with it. and that is, to become a chef of course!! it's such a cool feeling at 15.