What other jobs are available in this business that allow you to work less, make more money, and have benefits? Or is this just a dream?
Personally, I have worked in 4 different restaurants since I started cooking a year ago. I have learned a great deal and everyday I try to learn something new. But since I started cooking a year ago, I am now making "good" money but I am cooking at two places working 14 hrs a day with only Sundays off. I feel a corporate job will give me the benefits I am looking for and I feel a diploma from culinary school will make my resume more attractive when I interview. Also, I want to make Sous chef in the next 2 years, do you think this is more attainable in corporate restaurants rather than chef owned/ private restaurants? I definitely want to make a career in this industry, but I am trying to work smarter not harder. I do not want to be the 30 yr old line cook bitter at himself. I want to be the 30 yr old exec chef.
Excuse the personal rants, and I know I have a TON of more to learn, but I am a chef de partie right now and I am focused and know what I want, I would just like to hear personal examples of career growth some of you have experienced and how they came about. Speaking with one of my chefs we talked about if your local deli offered you 45k a year to make sandwiches would you take it or not? I would say yes in a heartbeat. But we also came to the conclusion that the older we get the more it becomes about your craft, rather than just about the paycheck.
is this true?