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Thread Starter 

First off I apologise if this is the wrong section.

I am looking into going to college to one day become a professional chef, I love to cook and bake at home, but at home it's fun.

What is it like starting out and beyond in a professional kitchen? Are the hours long, is it boring and repetetitive? Do you feel you ever chose the wrong career when beforehand you loved to cook at home?

I really have no idea how things are working as a chef in the long haul and would like to hear more from those that have been in the trade for a while.