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Hours Hour more Hours

post #1 of 7
7/23/04 at 2:10pm
Thread Starter 
Hi, I read in a thread that it is not unusual for aspiring novice cooks to work 2 jobs in their first few years. I also seem to read everywhere that the average job is 50- 70 hours a week. At an average of 120 hours per 6-day week and lets say a one hour commute per day, that leaves 3 hours a day for eating, sleeping, laundry, bill paying, ChefTalk posting :) , etc.

I must be missing something here! How do you survive your first few years until you can pay the rent much less exorbitant student loans!

Charles :confused:
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post #2 of 7
7/23/04 at 3:04pm
Two jobs, one full time, one part time. Trust me, you will never regularly get 50-60 hours a week at one place.
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post #3 of 7
7/23/04 at 7:23pm
Chaucer, welcome to ChefTalk.As a response I can say that long hours and low pay can be a detriment to our biz!I myself can say that I have had many 100+ hour weeks in my career due to financial needs.But let me say that some of these long hours were just my desire to learn.If you did not have the advantage of going to culinary school (thats me) then for me the way I learned was by working in many different restaurants and under many different chefs and cuisines.Yes this often involved long hours but being a cook is more than a job for some of us as its kinda a way of life.My current job only requires about 45 to 50 hours a week normally but can be increased depending upon parties and catering.I also fill in for a friend who owns a downscale/upscale bar and grill a few times a month.Working in a kitchen is hard work and long hours can be called upon you no matter what position.
Hit search here on cheftalk and read the thread on dish monkeys for an insite into some of this biz.Welcome again and keep cooking, Doug........
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post #4 of 7
7/23/04 at 7:43pm
I must be missing something here! How do you survive your first few years until you can pay the rent much less exorbitant student loans!

Charles :confused

You basically answered your own question within your first post.

Blood. sweat and tears is not an oxymoron when it comes to culinary arts.
Guess what, not everyone survives. Reality is still important.
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post #5 of 7
7/24/04 at 12:03pm
Most jobs I've had only are 40-50 hours per week, only during really busy periods have I pulled 60+ hours per week at a job. I'm what some might consider a 'novice' cook (2 years experience - no formal education), but I can easily pay rent, bills, and pay for a vehicle with my job (gotta get good at budgeting your money though). Just keep grinding away, work your way to the top.
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post #6 of 7
7/24/04 at 3:03pm
Thread Starter 
Thanks for the replies.

Kuan: Duh! That makes sense. I just forgot about part-time work. Haven't had a part-time job in 10 years. Seasonal, yes. Less than 40 hours a week? What's that?

Cape Chef: Blood, Sweat and Tears has been my working life. I've been planting trees and laying sod 40-50 hours a week for the wealthy, unappreciative residents of my desert city (Albuquerque) for the last several years. That'll teach ME to get a liberal arts degree!!!

Charles
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post #7 of 7
7/24/04 at 7:21pm
In the words of a great singer...
"There is no substitute for hard work... if there was, I would have found it a long time ago!"
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