Career as a chef

[ShawtyCat]

We have a lot of people who drop by the diner. Late at night, early morning, afternoon, you name it. They generally ask if we have open positions or leave a resume. Now Im sure that all diners in Jersey aren't like this but a majority prefer to just get a mexican. Im not being racist, since I come from the same background as mexicans (poor country), but they tend to work for less and not ask too many questions like "do I get health benefits" or "are you really supposed to throw the raw chicken cutlet into the entire flour bin?". Or even have the audacity to ask for a raise. We usually joke around about how many relatives we could fit in our houses back home. Sorry, Im the only one allowed.

My MIL runs our diner and we know a variety of diner owners both in NY and NJ since they are part of a greek network called Pan something or the other. Id suggest going to other actual "restaurants". Although I believe you would have more of a chance in NYC than NJ. I can ask my friend Pete (not our Pete) who owns a fine dining restaurant in Rutherford if he is hiring. He has a small place though but the menu is like 60 bucks for the entire meal, excluding dessert and drinks.

Just my two cents. .. Im sure someone here can give you better info. Have you asked your dad how he got started? Did you check out "life of a culinary student" at Cheftalk.com? He gives good info about getting his foot in the door. Plus you could do what many do and just staige (work for free on a trial period) to get more experience. Hope this helps.

[holydiver]

Owners get around the law all the time working people 60 hours paying for 40, not paying overtime,paying under the table,salary is a huge rip off in it self you are not supposed to work more than I think 60 percent of your hours on the line if you are salary but we all know that is a crock. I love cooking too I just think it needs to move out of the 19th century it dosen't need to be that way but it it because they get away with it. I too have seen way too many newbies come into the biz starry eyed only to be crushed they have the sad impression that they will be treated and payed professionaly sadly that is not true. I have already seen a lot of people come and leave within 5 years that is wrong they leave good paying jobs as nurses or stockbrokers to come "follow their dream" because they are lied to and pumped full of bulls##t by the culinary schools,food tv, and the gourmet mags. This is a rough nasty industry and I believe all the young kids and career changers should see all the bad stuff too before they make such a choice.

[ShawtyCat]

I feel you holydiver. I mean if my own MIL can work her blind son 14-15 hours per day, 6 1/2 days a week for 7 years with no vacation while paying him under the table. And only pay me $245 a week for menu creation, baking, bussing tables, waiting tables (with both kids in tow while pregnant), invoice creation and deliveries etc. What makes anyone think shed do better for strangers?

If employer's can get it for less they will take it. Anything to save money.

[chloe23]

Ah, yes! I know what you mean. I see my dad work so hard and he still gets a lot of s**t dumped on him. And when something goes wrong, his employers blame him for having a bad attitude and what not. So yes, I know the difficulty of working as a chef and in the restaurant. And I have to agree with you ShawtyCat that a lot of restaurants hire mexicians because it's cheap and you get to work them a lot of hours. That's like all other corporate companies going to third world countries because the labor is cheap....

[chiffonade]

Lightbulb moment? Dim bulb moment...

Cooking is like teaching, regardless of what it's actually worth, it's grossly underpaid. At least teachers get benefits and summers off.

People don't come to cooking to make money - although the media-friendly and gifted ones certainly end up making it. Prospective chefs look at people like Wolfgang Puck who had a staff of 250 in the kitchen for the Governor's Ball at the Oscars and think, "He's got lots of money." He paid his dues for many years before the field of cooking became "media-worthy." A crafty person who can make a Christmas decoration out of a toilet paper roll in their home craft room won't be in Martha Stewart's income circle anytime soon. The trailblazers make the money, and that's only if they're lucky enough to blaze a trail when someone's watching.

[panini]

I appologise to anyone that I may have offended.
I don't know if its the part of the country I'm in or I'm just very fortunate, but most of my culinary friends work very hard and play very little but for the most part they seem somewhat happy and living well. The positions vary, Exec. Chefs, line cooks, restaurant chefs, purchasing agent, catering sales, a Chili's Assist. manager, restauranteurs, Executive steward, (best friend)
has a roach mobile, and of course all the people that work with me.
Maybe some fresh blood in the industry with other backgrounds my help us move this industry along.
PS My better half told all the same horror stories about the advertising field.
I still think the negetives are posted to protect the innocent.

[chiffonade]

Originally posted by chiffonade
Re: It dawned on me...Lightbulb moment? Dim bulb moment...

Cooking is like teaching, regardless of what it's actually worth, it's grossly underpaid. At least teachers get benefits and summers off.

Just in case anyone misinterprets..I was referring to myself. I couldn't make up my mind whether the teacher/cook comparison was a light bulb moment or a dim bulb moment.

[SlaveGirl]

Panini, I don't think you need to apologize. She asked for the cons, you gave what you thought were cons. And it's true that the industry is glamourized, when like so many thing, it is, if you are in that top 1% who end up famous/rich/both because of what you do.

When I think of them making the "Kitchen Confidential" flick with Brad Pitt I fear that they will "miss it," or the audience will, that Hollywood will somehow just glamourize it more.

I think females can be chefs, sure, there's enough of them out there that have risen high enough that a book has been printed with recipes from great female chefs. There are female chefs who are household names, if you are a foodie. I do think you do have to work that much harder, because you are going to get sh*t, someone is going to get promoted before you, you're going to get your fair share of harrassment, etc. It's probably not as easy as making the climb as a man, but there's gazillions of restaurants out there. Just because the chefs arent famous, doesn't mean they aren't doing great work, and creating great food, and I'm sure many of them are women. You just need boobs of titanium, instead of balls of brass. =)

SG

[Hedwig30]

I, like chloe, am thinking about a career change to becoming a chef. The one thing I would like to know is are the wages that you would recieve when you first graduate from Culinary school a living wage?? can you live on that salary???

I'm looking to start at the French Culinary Inst. soon....Are the jobs better for FCI graduates over other graduates of Cul. school?

Thank you everyone for your help....

[momoreg]

Probably not, in NYC. BUt that depends how you like to live: alone or with a roommate; neighborhood; etc.

[Leo R.]

I began training as a chef in my mid twenties and still find that this industry can be enjoyable!!A good point was made by Chiffonade,comparing chefs with teachers.Well here is another,like teachers,there are occasions when we have to put up with infantile tantrums
I can think of times when i`ve had so much manure i thought i was a zookeeper
BTW,there are some brilliant female chefs here in the U.K.
I`ve met quite a few and their very highly skilled and totally dedicated and great to work with.
Britain`s hospitality industry is still male dominated,particularly at senior management level This is mainly due to the "Old Boy" network.These are men who have been to certain schools and universities,rather like lodge members in the U.S. Most are members of exclusive golf clubs,etc.They get where they are through who they know rather than what they know

Leo

[bbcheff]

Chloe, dont worry about gender bias, Chains and hotels are snatching up culinary grads, especially females and minoritys.My suggestion would be to take a part time job in a busy kitchen, maybe on the line, or as prep or what we call here in maine a "hump" or gofer. That way you can get a feel for the business before yuo commit to a major change.
Good Luck

[Leo R.]

Chloe,don`t let anyone deter you from pursuing your aim!!
I am sure you will make a 100% effort in everthing you do.
Some people see being a chef as just a job,if that`s how they feel
then it`s time to move on.
There are quite a few pompous bosses out,but,there are lots of decent ones.The "i love me"type of managers and chefs are the first to complain when an employee leaves.I know,i`ve met enough at conferences, seminars,etc,whining on about not being able to attract "the right people".
Tell any prospective employer that you looking for a career not a job.Be enthusiastic and positive about yourself,you have something to offer them and they should be able to do the same for you.


Best wishes,Leo.

[chefboy2160]

This career as a chef is to me a great field . The trick for me was getting a well rounded education ( Hands On ) , and realy enjoying the working kitchen . Dont get me wrong , it is very hard work to get to the level of chef , but it is a work of love . I have realy only had one other job besides cooking and that was 3 years in the oilfields as a roughneck . Now this roughneck work was extremely physical work in the outdoors and I can remember one particular night when we were humping it pretty hard and the guys started to whine a little about all the hard work when I told them if they realy wanted hard work than go to work in a kitchen . They were aghast at my comment but they knew me to be a very hard worker so they had to listen . Kitchens can be one of the most physically and mentally demanding places to be in .
I have heard of really busy kitchens and catering events being called controlled chaos , but controlled and done well by the chef .
Take not this career litely , take it with a love for food and serving . Being a hard worker with an eye for detail are the attributes needed to be successfull and happy .
Just my 2 cents , your friend in food , Doug...................

[Nick.Shu]

marcus aurelius, wasnt he a stoic,,,.

Ok, if you feel that the calling is strong enough then do it. If you dont try it out, then you shall never know. However, i do suggest that you try this out without a commitment to training first ( meaning that going to school would incur quite a large financial debt prior to actually knowing if this your path)

Given that after some work experience this is what you wanted to do truly, then go for it.

The funny thing is, my own situation was some what like yours, i couldnt work in a office and the creative aspect drew towards this job.

However, rather than launch myself into a career with considerable unknowns, i took my time first, then made the decision, rather than than the other way around.