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could a CHEF answer these questions for me?

post #1 of 4
Thread Starter 

 

1. What type of education do i need?
2. What type of training do you need?
3. What is the salary range?
4. What kind of hours do you work?
5. How do you like your job?
6. What future trends do you see that will affect you job, as a Chef, in the future?

 

 

 

THANK YOU MUCH!

this is just for a report

post #2 of 4

Ah, laser.gifhomework!

 

 

Quote:
1. What type of education do i need?

Business law, personnel management, inventory control, marketing, advertising, finance, oh, and it is nice if you know how to cook!

 

Quote:
2. What type of training do you need?

Plumbing, electrical, HVAC, carpentry, bookkeeping, labor relations, computer technology, oh, cooking or culinary is also helpful. crazy.gif

 

 

 

Quote:
3. What is the salary range?

Low end? Probably more than $24k. High end? Um, $36k-$60k, benefits vary widely. That's after, um maybe, 10-20 years?

 

 

Quote:
4. What kind of hours do you work?

About 20 hours per week longer than anyone else, first in, last to leave.

 

 

Quote:
5. How do you like your job?

Love it

 

 

Quote:
6. What future trends do you see that will affect you job, as a Chef, in the future?

The way the current economy is going, people will quit eating out, except for fast food, QSR, and casual, none of which employ anything remotely resembling a chef, let alone a cook, well, excepting corporate headquarters and the main processing plants. Food assemblers, making $10-$15/hour will be the big demand.

 

There will always be chefs at the top of the heap, i.e. Batali, Keller, etc., but they will never exceed 0.01% of the food service industry.

 

I hope you were asking my opinion, right?

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 4

I agree with Pete on all counts.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 4
Thread Starter 

THANK YOU SO MUCH! HELPED A MILLION!

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