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25 things chefs never tell you - Page 2

post #31 of 47
Quote:
Originally Posted by ED BUCHANAN View Post

This article from Food Network is their opinion ,I do not agree with half of it.

Maybe we should stay off of food network...refuse capitol letters for them

post #32 of 47
Quote:
Originally Posted by thompson View Post


Of course, I'm young and inexperienced so my opinion doesn't count for that much, but I find the cult of pain that surrounds professional cooking strange and artificial (and driven by the strange machinations of the working-man psyche). Because of the insane amount of difficulties that are legitimately a part of cooking for a living, I think people take too much to glorifying as well as exaggerating their sacrifices and difficult work conditions. If the consensus among chefs was towards life in the kitchen that is hospitable to a reasonable standard, perhaps a lot of unnecessary suffering and needlessly bad food could be avoided. 

I want you to write those words down, on paper, and keep them. Five, ten years down the road, if you're still working in a kitchen (regardless of position), they will be a source of head-shaking amusement to you.
post #33 of 47
That list is spot on ....
post #34 of 47
There's a lot of truths to both lists to me, but damn the second one is awfully negative.

My mentor taught my two REALLY important things as a chef and business owner. 1) it's all in your attitude. Simple as that. If you have a bad attitude, arrogant, or are close minded, your work place will be full of painful references like said in the second list. 2) don't fret what you can't control. If its out of your reach, forget it. It's gonna rain whether you want it to or not.
post #35 of 47
Quote:
Originally Posted by mrmexico25 View Post

There's a lot of truths to both lists to me, but damn the second one is awfully negative.

My mentor taught my two REALLY important things as a chef and business owner. 1) it's all in your attitude. Simple as that. If you have a bad attitude, arrogant, or are close minded, your work place will be full of painful references like said in the second list. 2) don't fret what you can't control. If its out of your reach, forget it. It's gonna rain whether you want it to or not.

 Ah see that's where you haven't seen the Irony in the list I put up - it is meant to be taken totally tongue in cheek 

 

At the end of the day " Don't Sweat the Petty things & Don't Pet the Sweaty Things "

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

Reply
post #36 of 47

Met a guy at a party back in the day, hey he said what do you do?

Chef I reply

Me too he says

Me, Oh where ?

 

Mc donalds he says.

 

I dont trust lists or stats either.

post #37 of 47

@ chef bilby.

Great list ( post 7 ). I laughed I cried and showed my kids  " thats Me" and it doesn't go away and quitting doesnt cure it.

the arse crack heals though but it takes years

post #38 of 47

super glue is what fancy people use instead of batter and a deep fryer.

post #39 of 47

I would to some degree agree with you Chef Bilby. I personally love my profession as a chef, though i have chosen to work smarter so some of those tough things don't apply to me. But, i agree; some employers actually tend to abuse chefs and make our career so weird. Some countries are not beneficial to chefs. Its so painful. Imagine working for two months and still not getting your salaries while keeping record of so much money you make on a daily basis. Verify your sales, all your inventory is up to date, no loss, 120% Profit but still not getting your salaries, what would you call that? Bad career, or Wrong Employer? In these days when employment is not easy to find, well; then where does a chef run to? ... and your boss says, there is no Money to pay salaries.

post #40 of 47

I do not think this is the objective opinion of a chef, it's like a very mixed opinions subjective, short-sighted.

post #41 of 47
The 50.. List has been floating around for about a year now, and I'm not gonna copy and paste it but there's also a rebuttal easily found on Google.
post #42 of 47
Yea, I would quit. Plain and simple.
post #43 of 47
Quote:
Originally Posted by cheflayne View Post

Stitches? What are these stitches that they speak of?rollsmile.gif

I've done it. Left hand. Lower left palm. Five stitches on the skin and 3 underneath. Coring a stupid tomato. Came right back and closed.
post #44 of 47

You read the list and wonder...... why the F*ck do i do this again. 

 

It isnt for the money ( their are easier jobs that pay more )

It isnt for the chicks ( or studs either )

It isnt for the fame

It isnt for the recognition

It isnt for the glory

It isnt for the vacations

It isnt for other thousands of reasons anyone could come up with...

 

well it must be for the love of food , at least thats why i work in the industry. 

Food reminds me of great childhod memories , and that rush on the line to me is like a drug. 

Only thing that beats that is the customers honest happy smile. 

 

The advanatge of being a cook though.... you can work anywhere in the world legally or ilegally :P

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #45 of 47
51. You will lose your ability to make small batches of anything.
post #46 of 47

peregrine? no you won't. I would not know why you would..... its easy enough if you know ratios for a recipe to make small batches....

post #47 of 47
Joking. This whole thread is tongue in cheek.
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