Culinary Arts.....

Is anyone in this career field? Or closely related to this field?

I need another interview of one more person for an English project on possible career choices after highschool. Being a chef is the one I am focused on. I love to cook.

Anyone?

My roomates in a two year culinary preparation/management course at our city\'s college.  Field ur questions, and I\'ll get his responses tomorow morning.

He\'s been working in restaurants for 3 years now, too.

i went to Pennsylvania Institure for Culinary Arts

did 10 years in the restaraunt industry, glad i left it for computers

Bobs Hardware is studying to be a chef.

[Bobs_Hardware]

Yah, I\'m an apprentice.  You can message me on AIM if you wanna talk.  

mm, what exactly did you do in the \'restaurant industry\' for 10 years?

started out line cook (like everyone)

private restaraunts:
prep cook, then sous chef, then exec. chef assistant

chain restataunt:
prep cook, then kitchen manager, then "front of house" manager, than store manager

it\'s a shitty industry unless yer the exec. chef, or the owner.  every other position sucks

i pity anyone who wants to enter this trade and doesnt have thier heart fully set on it, nor realizes how shitty thier jobs will be for many, many years

[CHIZZY]

my twin bro is a sous chef/head chef (when the other guy is off..)

he hates it, tho he is very good at it. now he is gonna go for his brewmaster\'s degree... He makes kickass beer from scratch.

I hear that it pays really lousy and shifts are really long. And unless you\'re not Julia Child, you\'ll never really make much money.

The pay is hoirrible unless your freak\'n Emril, or own your own restraunt.  I was concidering it for a while but I needs my chedda!

[Bobs_Hardware]

Originally posted by mm
started out line cook (like everyone)

private restaraunts:
prep cook, then sous chef, then exec. chef assistant

chain restataunt:
prep cook, then kitchen manager, then "front of house" manager, than store manager

it\'s a shitty industry unless yer the exec. chef, or the owner.  every other position sucks

i pity anyone who wants to enter this trade and doesnt have thier heart fully set on it, nor realizes how shitty thier jobs will be for many, many years

bwahaha

You sound exactly like a chef at my work.

You\'re both just so bitter and cynical.

I think I\'ve got a fairly decent idea of what I\'m getting myself into, though I\'ve got a pretty easy ride ATM, it\'ll hit home when I go somewhere harder.  

Thats what I am thinking of- head chef/resturant manager.

FatalXceptation: Do you mind if I were to email you the questions? Some of them you might want to post (example: work hours, where, etc.)

Bob: Dude, thats ****ing kickass. I believe I have your AIM, I may want to talk to you about this career later. It would help me ALOT.


mm: I may have some questions for you also. I will write them up and PM them to you. Its  mostly going to be about your change in possible careers.

I worked for 4 years at an italian restaurant, starting off as a diswasher.

Then I became a line cook and eventually a sous chef.

The hours suck ass and the job is stressfull has hell, getting slammed right around 9pm with about 200 people to feed as quickly as possible.  We stopped seating around 10pm, last meal would be made around 10:30 then clean-up wasn\'t done till almost 11:15-11:30pm.  Like I said the hours and the stress sucked more than anything, other than that I enjoyed my time there.

Well I was heading towards Head Chef.

I like cooking, chicken liguini is probably the most exotic thing I can make. The thing is though;

Alaskan resturants in alaskan = BIG $$$[/size]. Sure its stressful, bad hours (sometimes), and hard, but I love to cook, and when your pulling in so much cash- why not?

For all of you who take your jobs because of the cash- thats a sad thing. Finding a job you like is better, your spending almost your whole life their. Sure pay is good, but not the reason for a job.

Dude, perfect your sauces, and you\'ll have money in the bank.  I\'ve been to sooooo many restraunts where they couldn\'t even get a damn marinara sauce right.