so why do you do it? - Page 2

kaffeenjunkie · #16 09-02-2008, 08:01 PM

Nothing quite satisfies my soul like seeing an empty plate come back from the dining room.

Like Salty i get to be master of my world (except when she who must be obeyed is in) Time between the stainless is usually relagated to one or two hours a day. But for those few hours nothing makes me happier.

Saltydog · #17 09-02-2008, 08:55 PM

I hate to beat the cliche but.......That's what I'm talking about!

Nice to see you Kaf.

chefinfrance · #18 09-08-2008, 02:27 PM

I do it because I love, it because its my passion, my life , my purpose and because of these reasons I do it well. Thats why they pay me so well.
steve www.masterchefinfrance.com

Rambo · #19 09-09-2008, 04:20 PM

I know a few trauma/ER nurses, and when they get together its nothing but complaints about patients, doctors and surgeons, administration, ect. I think a lot of chefs complain as a form of venting, because good ones don't take frustration out on staff - front or back of the house.
With both professions, it's a true calling. Teaching is very similar. Talk to some nurses or teachers that have been doing it a while, they'll probably tell you they can't fathom life without the ER or classroom. No true chef can imagine life without a kitchen.

Smokeychef · #20 09-10-2008, 11:49 AM

I beleive Just Jim said it all. I myself do it because I love it. Im not looking for fame and fortune, but recconition for what I do is the best bonus for me. The accomplishment of making people happy and the fact that I get paid for doing it makes it even better. Yes all of us work long hours, its HOT, work weekends and holidays, but if you love, truely love what your doing then nothing else matters. The money will come the respect you will get, but you have to earn it, being a chef takes hard work, dedication and failure is not an option attitude. The stress of the momment is what drives me. The energy of the kitchen and the fact that everyone works together to accomplish the same goal even if we are mad at each other before the rush of the crowd. We all have our own reasons for doing what we do, you need to find out why you want to be a Chef. If your reasons are for fame and fortune, respect, T.V. and book deals you will be disapointed and will feel that you have wasted your time and money going to culinary school.

Neverless · #21 09-26-2008, 09:04 PM

I do it because I love cooking, I love creating and I love hearing that people enjoyed my food.

Pay cna be rough, the job can be rough, there are many days when I feel like I hate my job, but as soon as a first time customer decides to order one of my specials that I just created, I get excited. That feeling right there tells me I love what I do, despite what stress is capable of.

404CHEF · #22 09-29-2008, 07:14 AM

Quote:

Originally Posted by 404CHEF

thank you all very much for your replies. great to see that (at the end of the day) it is something that you have a deep passion for, which is the ultimate reason you do it. makes sense

.....................................again, thanks for all your replies

EddieVanHalen · #23 10-09-2008, 04:43 PM

Because I can't hit the curve ball.....

mgmgrand · #24 10-12-2008, 01:09 PM

Can you provide tips on cooking so that it will be useful even for ladies also.

bundens · #25 10-13-2008, 10:44 AM

when you don't know what love is

when you find it you know

when you don't know your calling or what you should do with your life, when you find that you'll know.

I complain about it and at times do believe my job is especially stressful, lol but, it's just me.

I've tried to do many other things...to make sure cooking is what I wanted to plunk down money on an education for... but the job that both satisfies me and challenges me the most...is cooking. There's also this special feeling you have when you are confident with how well you do you job and working really hard for you money gives you. I've given up opportunities to make double and triple of what I'm making as a cook and I was bored to tears at those office jobs and fact is...those jobs too, take a high level of dedication and interest.
On top of that I feel much more respected and confident as a cook than i do in my white collar clothing pretending to know what I'm doing and schmoozling over fake a$$ed clients.
I've found out that no matter what job I picked for myself...you kinda have to be the job. Unless of course you're a telemarketer or secretary but everything else with a path has to be you. Afterall, to be really successful with your job I believe you have to be ABLE to give it your all and if you're not interested you're just not gonna be happy.

o, and somebody once told me they don't call it work for nothing. If you liked everything about your job it'd be called fun.
If you're uncertain I would try out several jobs that you may be interested in and then go back to school... good luck

chefhow · #26 10-17-2008, 07:18 AM

I do it for several reasons,
1. At first it was to rebel against everything my family wanted for me, I was 16...
2. A love for the "high" you get while working the line on a slammed night
3. A love for all things food from the field to the table
4. A sense of accomplishment and satisfaction that I have never been able to get anywhere esle when you see someone smile after eating something you created
5. The lifestyle, Im a twisted one

6. Where esle can you go to get paid to play with sharp object and fire?
7. The commeraderie
8. As I've gotten older, the ability to always work and never go hungry...

chubyalaskagriz · #27 10-17-2008, 07:50 AM

RE: "I do it for several reasons,
1. At first it was to rebel against everything my family wanted for me, I was 16...
2. A love for the "high" you get while working the line on a slammed night
3. A love for all things food from the field to the table
4. A sense of accomplishment and satisfaction that I have never been able to get anywhere esle when you see someone smile after eating something you created
5. The lifestyle, Im a twisted one

6. Where esle can you go to get paid to play with sharp object and fire?
7. The commeraderie
8. As I've gotten older, the ability to always work and never go hungry..."

We kitchen folk are definitely a rare breed. It takes a very different sort of animal to endure the conditions were are willing to- but for us, the rewards are tremendous!

SweetJames · #28 10-20-2008, 11:36 PM

why do i do it?

free high end food, all the time.

tessa · #29 10-21-2008, 02:42 AM

i do it because I love it,all the things that everybody else said taking these amazing raw ingrediants and transforming them into something totally different and amazing , using these wonderful creative skills and talents that i have been blessed with
I love everything about food from start to finish,
i went off and did other things for a while and it was when i came back to food and cooking that I realised I missed it so very much and couldnt think of anything else that i would rather do in my life for the rest of my life than work with food