or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › So , what keeps you guys going in this profession...
New Posts  All Forums:Forum Nav:

So , what keeps you guys going in this profession...

post #1 of 16
Thread Starter 

So i gotta say , i love cooking and im fcking good at it , and i always plan to cook. 

For now im just gaining real world experience. Anyway aside from me loving my job , and my team and work space many people in this industry dont last very long. 

 

So i wanna know what kept you guys or keeps you guys doing your jobs

 

For me its that rush feeling of getting all your meals done ,seeing that you did a good job. That and my love for food ever since i was a young boy. 

 

So what about your guys... 

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 #2 of 16
The money, fame, working conditions, and of course pretty women. Oh, you were serious? Well then I would have to say a passion and love for food, be it a lowly bowl of musli or a 3 day bbq of a whole pig or the simpleness of a perfect fresh. The fresh flavors is what excites me, then newness of different cusines and the fack that I can learn something new everyday. After 35 years the love and passion is stronger than ever.
post #3 of 16

I would say my drive is that we get alot of compliments for what we do. I love keeping it fresh and cooking at home as well. My lady is learning!

post #4 of 16

I've been cooking for over 10 years, and like you said KK, I'm friggin good at it.  I'm a solid line cook.  The rush of service, the satisfaction of guests, the late night drinking, the cute hostesses and servers, the nearly perfect execution of a dish, absorbing the knowledge of my ches; thats what I loved as a cook.  Now I love the challenge of creating dishes that people like and are challenging for cooks, organizing a kitchen to be smooth running and logical, transferring my knowledge of product and technique to cooks and FOH staff.  I'm sure in 5 more years I'll have a whole new set of fun things that make me strive for success. The beauty about this line of work is that you'll never know it all, but you can try.

post #5 of 16

I'm sure anyone who responds will tell you that it's a love for cooking and a passion for doing what they do. That's what has kept me driven and everyone I've learned anything from as well has told me the same. Most everything else has it's roots in that passion. 

post #6 of 16

Women! Nuff said................................
 

The two most common things in the universe are hydrogen and stupidity !
Reply
The two most common things in the universe are hydrogen and stupidity !
Reply
post #7 of 16

New problems to solve every day, never a dull moment!
 

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 #8 of 16

Pride. There's something to be said for getting compliments. When you are in a place where you are valued, have the tools to succeed, and you feel rewarded for your efforts, it doesn't matter how hard the work is.

 

That said, I came to the realization in 2001 that I was missing out on life by working 80+ hours a week, evening, weekends and most holidays. I decided I wasn't going to accept any more F&B jobs that required more than 45-50 hours per week outside of peak seasons. Sticking to that is really what has kept me in the food business most of my career. It's cost some opportunity for promotions in the past, but I was destined to eventually work for myself anyways so I didn't sweat it. Don't get me wrong, I have a passion for food, but I have a bigger passion for my family so I created my own job where I have a creative outlet and don't have to work more than 40 hours if I don't want to. Not to mention, I've been able to give the same opportunity to 4 other chefs now, and that feels good. I feel fortunate.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #9 of 16

I actually took a 5 year break. I had really run myself down working about 63 hours a week. I had a small child whom I barely got to see, let along raise in the proper way a mother should. Just got back into the business 3 years ago, and feel like the entire industry changed drastically. So I can't honestly answer what has "kept me going" because I once up and left. I didn't leave because of the hard work, I left because I got sick and tired working alongside untalented ego-maniacs, and when I saw an opportunity to back off and breath for a while, I took it and ran..

 

What I would say keeps me going for now is the fact that I work alone. There are no chauvinists I have to dumb myself down to or deal with. I don't do well in an environment I'm not happy in. Real life isn't Hells Kitchen. Life is too short to wake up to dread going to work.

 

But I re-entered the industry because I do have a drive to learn about food. It's not just about "I love to eat food", but I actually love to learn more about ingredients each and everyday day, and am excited by the possibilities of matching countless items with one another. I strive to perfect everyday. What keeps me going is the desire to one day be known in my tiny community for my attention to detail. Every waking day i think of ways to improve that.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #10 of 16
Quote:
Originally Posted by chefboy2160 View Post

Women! Nuff said................................
 


lol, you mean in the kitchen?

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #11 of 16

It is different every day. As well as new challenges daily as well as being able to create.   Self destructive tendencies could also be blamed.

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 #12 of 16
Thread Starter 
Quote:
Originally Posted by Pollopicu View Post

 

But I re-entered the industry because I do have a drive to learn about food. It's not just about "I love to eat food", but I actually love to learn more about ingredients each and everyday day, and am excited by the possibilities of matching countless items with one another. I strive to perfect everyday. What keeps me going is the desire to one day be known in my tiny community for my attention to detail. Every waking day i think of ways to improve that.

 

 

 

Yep summed a good chunk up for me. I have loved food for a while but i gotta admit the only reason i work at the restaurant i am now is

 

1) My work time is from 7:30 - 4:00 so its a decent time. 

2) I have an amazing chef teaching me

3) The people in the kitchen arent total idiots and they are pretty fun to be around

4) My pay is decent

 

along with the fact i moved in with my grandmother and she has lung cancer so having the chance to be around her and take care of her a bit since i spent 12 years basically away from her it great. But most likely next year ill switch to a new restaurant , since the owner of the place has no talent and no knowledge of food , so im basically sticking around just until i feel i have learned enough. Plus my chef and mentor is leaving in september and i have unfinished business in my town so by december ill be out too. Plus we are having a huge wine pairing event this next month so i wanna stick around for that too. 

 

But yeh being able to go to work everyday and be able to cook 11 entrees makes me feel like god ( especially since i work sautee ) , that and my passion for food since a young boy. 

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 #13 of 16
Quote:
Originally Posted by Pollopicu View Post


lol, you mean in the kitchen?


No I dont like to work that close to someone I see first thing when I wake up. Mostly front of the house gals, customers, sales reps, owners, musicians and bartenders. Women love a man who can cook.

The two most common things in the universe are hydrogen and stupidity !
Reply
The two most common things in the universe are hydrogen and stupidity !
Reply
post #14 of 16

True dat.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

Reply
post #15 of 16

1.) Ex-chefs who still doubt me

2.) Line cooks with half the work ethic, smarts and dedication but always got paid more and did less work because they knew how the game was played

3.) Cooks who thought I was not valuable to the team

4.) Washing dishes to being a sous in two years

5.) Doing it to prove everyone wrong

post #16 of 16

What kept me in this profession is my passion of culinary art. In different forms, cooking, baking, making desserts, sculptures,and  buffet settings. I also loved the challenge of culinary competitions, designing kitchens, restaurant consulting, managing my own restaurant and out-catering. While I stayed in one job for a long time I did other things on top of it. Like I went temping just to see other organisations, and learn other perspectives of the art. These kept me learning all the time. I did not have to "job-hop" because I get bored or I had nothing to learn anymore from my permanent job. When you in the same job for a while you will reach the point where you just repeat the daily routine day in and day out, and you felt that you are not learning anything new. When that time comes, but you love your team, the income is fair in your job, there is always a way to learn something new without sacrificing the job you love. I've been in my job as a line cook for 13 years but I worked in 5 different company as well for my second job. My goal was to learn something different. But of course i had to pay higher taxes. I also taught in a culinary school for a year and half. I now study masters in education and graduating this year. So, my argument is, it does not matter if you stay on the same job for life. If you have passion for what you do, there are so many ways to top up your knowledge without leaving the job that you love just for the sake of learning. These were the reasons that I am still in the cooking industry for 38 years now. And I am still going!!! I will be in the kitchen till death!!!I plan to have a barbeque grill on top of my grave!!!Funny, HA!!!!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › So , what keeps you guys going in this profession...