Working for as many years as I did in th eindustry I have seen and experienced alot of things mostly good, some bad and some amazing.
To be completely honest working in "The Industry" is not an easy task; there are many long days and nights (that you aren't always paid for), there is a pressure and stress that can take a toll on not just the inexperienced but on a seasoned veteran with over 10 years of experience. The daily grind of high pressure for speed and accuracy along with taking the time to do it right and with quality combined together and executing this balance in each dish during a lunch rush where all the guests have to be in and out within an hours time is not as simple as it sounds and it sounds crazy all ready; but for those who have never experienced a commercial kitchen setting imagine this scenario and times it by 100 and that is a normal day in the life a a kitchen person.
If you are interested in becoming a chef I strongly suggest a few things:
1 - be sure that you are passionate about cooking
2 - don't have an ego until you have atleast 10 years of experience
3 - be humble and learn from everyone
4 - never take critisism personally
5 - remember that the head chef has made more mistakes than you ever will so don't be discouraged when you fail
6 - you won't succeed until you have failed many times over
7 - don't ever let the excesses outside of work get in the way of honing your craft
8 - there is no such thing as sick days, weekends off, or being available for holidays and family functions (it is the price you pay for your passion of cooking)
9 - if you do not work as a team with the team you will always fail
10 - on days off you are still on call and expected to come in no matter what when called
11 - have a back up career just in case no matter if you are certain that you dont want to be anything else!
12 - if you get offended easily or don't like being around foul-mouthed people.. don't bother working in kitchens.
Harsh words I know, but the reality is the industry average for kitchen staff I believe isaround 4 years. Most people can't handle the grind and commitment it takes to work such crazy hours. it is not uncommon to do 60 to 80+ hours a week, yes .. A WEEK!
Now while this all sounds like a kick to the junk I can tell you I have had some amazing experineces in kitchens. I have met rockstars, movie stars, star athletes, been invited to exclusive events. I have gotten in to places and clubs at resorts that are full ( with a line up outside the doors to get in) simply because I work in the industry. I have learned many things from celebrity chefs, I have had guests give me $100 tips directly because of my skills and the food I have created. I have started pub groups, been apart of startups and openings and have met some great people who I can call not just friends but family. When you get a compliment given to you by a guest you feel like the king of the world.
Looking back at it after 25+ years in the industry and what I went through, the ups and the downs, I would do it all again just to feel the energy from the friday night 8pm dinner rush. The adrenaline rush you get when you are getting whited out with tickets and short staffed with a 45 minute wait at the door; just give me some tongs and watch me rock it!
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