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#11
Feb 4 2015 03:34am
Quote (nickmfwood @ Feb 3 2015 03:41pm)
I wouldnt expext to come out of culinary school with a chrf job. Just like any other profession you have to work your way up.

Has taken me two years to soon have my title as sous chef. Stsrt on a line and work those pots n pans man


oh no of course not
Quote (ReturnFormer @ Feb 1 2015 01:00am)
the culinary field isnt necessarily long hard hours in a restaurant. there other things like school and nursing homes, etc. i currently work in a home for disabled, so its a straight 40 hour work week. my actual hours are a little early, 4 am to 1 pm, but thats because i do breakfast. the pay isnt as great but the benefits are good.


so i guess it depends on where you land yourself your job i just cant see myself being happy doing 50+ hour work weeks
Quote (Bassist @ Feb 3 2015 06:53pm)
I'm a chef/supervisor at my workplace. The hours are tough, depending on where you work really. It's a lot of fun if you like doing it, I enjoy the dinner rushes and fast paced work.
It is not for everybody, that's for sure, and anyone who tells you it's easy is full of shit.
For me, I'm usually closing the kitchen like 5 days a week, so I'm not coming home to sometimes 2-3 in the morning.
I don't have a gf or anything, I live with my parents and they don't have a problem with my hours.


ive worked a few places i like the rushes once i actually completely have everything down as to what im doing the first few days kinda suck but thats like anything you need to develope your pattern how to do things quickly but not rushing food at the same point and keeping everything going.


im curious did you go to george brown?

This post was edited by 672 on Feb 4 2015 03:34am
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#12
Feb 4 2015 01:25pm
Quote (672 @ Feb 4 2015 04:34am)

so i guess it depends on where you land yourself your job i just cant see myself being happy doing 50+ hour work weeks


a restaurant or caterers probably isnt for you then. if youre really interested in the field you could look into working in a school or group home or something.
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#13
Feb 4 2015 04:57pm
The term chef is thrown the fuck around these days.

I know several "chefs" that cant cook to save their lives

My titles at the moment is "Cook (professional)"
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#14
Feb 4 2015 06:02pm
been a 1st cook twice, and a sous-chef twice, all at very reputable and nice establishments. cooking/chef'ing is bullshit, have fun :)
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#15
Feb 5 2015 01:21pm
Quote (nickmfwood @ Feb 3 2015 01:42pm)
I was always told to cook like im cooking for my mother


EXACTLY

and another thing to add to that I was reading a book called Ad Hoc at home by thomas keller and it says that they have a family meal that is created by each chef in the kitchen, once every two days.

everyone eats it and critiques it together so they can all learn, and everyone puts in their two sense.

If you cook as if you were cooking for your mother, or for the president, or anyone that you would be trying to either impress or do your best for, then do that.

I try and do this, but at the same time understand that im cooking my absolute best, for each plate, every time, for the sake of becoming a better chef MYSELF, not for my mother, head chef, or anyone else.

I want to be the best there is, and i won't get there unless i practice what i preach.

most people say that want to be the best and put in no effort, and thats much easier to do, which is why most people do it. That alone sets you farther than others simply if you just try your BEST
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#16
Feb 5 2015 03:40pm
Quote (BackWhenDishIshMattered @ Feb 5 2015 03:21pm)
EXACTLY

and another thing to add to that I was reading a book called Ad Hoc at home by thomas keller and it says that they have a family meal that is created by each chef in the kitchen, once every two days.

everyone eats it and critiques it together so they can all learn, and everyone puts in their two sense.

If you cook as if you were cooking for your mother, or for the president, or anyone that you would be trying to either impress or do your best for, then do that.

I try and do this, but at the same time understand that im cooking my absolute best, for each plate, every time, for the sake of becoming a better chef MYSELF, not for my mother, head chef, or anyone else.

I want to be the best there is, and i won't get there unless i practice what i preach.

most people say that want to be the best and put in no effort, and thats much easier to do, which is why most people do it. That alone sets you farther than others simply if you just try your BEST


:wacko: :blink: :mellow:
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#17
Feb 6 2015 12:24am
Quote (BackWhenDishIshMattered @ Feb 5 2015 08:21pm)
EXACTLY

and another thing to add to that I was reading a book called Ad Hoc at home by thomas keller and it says that they have a family meal that is created by each chef in the kitchen, once every two days.

everyone eats it and critiques it together so they can all learn, and everyone puts in their two sense.

If you cook as if you were cooking for your mother, or for the president, or anyone that you would be trying to either impress or do your best for, then do that.

I try and do this, but at the same time understand that im cooking my absolute best, for each plate, every time, for the sake of becoming a better chef MYSELF, not for my mother, head chef, or anyone else.

I want to be the best there is, and i won't get there unless i practice what i preach.

most people say that want to be the best and put in no effort, and thats much easier to do, which is why most people do it. That alone sets you farther than others simply if you just try your BEST


I want to be the very best, like no one ever was, to catch them is my real test, to train them is my cause


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#18
Feb 6 2015 04:17pm
Quote (carteblanche @ Feb 3 2015 05:48pm)
i'm not very familiar with the cooking profession, but isn't sous chef fairly high? 2 years starting from pots and pans sounds pretty quick.


Ive been cooking since i was 14
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