so im into my second week of culinary school. blah blah yada yada yada. lately i've taken a divine interest in everything chef. i listen more to conversations on the career etc. just my observance here and there (forums, school and chefs that i know) how horrible, overworked & underpaid they feel they are. or how terrible this or how terrible that. long hours, standing on my feet, no recognition, no bonus, little bonus, stupid bonus. it just seems that there is this negative world in the chef community. i never noticed it until i got inside. from the outside looking in it always seems to me that chefs enjoy what they do which is part of the reason i decided to give it a go (i did have an interest in the field as well). lately, seeing the other side has me wondering if i made the right decision. i mean i kinda like having a purpose and the respect/attention even being a "student chef" commands. so tell me, if its that bad, why do you do it? or is this attitude thats just kept between chefs?
post #1 of 28
8/26/08 at 9:49am