[OT] Any Chefs here?

[mythago]

Drawmack's post is right on the money (so to speak).

If you just want to become a great cook for yourself and your family/friends, there are other ways than pursuing a culinary arts program. And many cooking schools offer courses for "laymen" where you can, say, spend six weeks learning techniques of professional baking.

If you do indeed want to be a professional chef, it's a lot of hard work for not much money. There's a reason I went back into law.

 

[DWARF]

Interesting replies so far.

Personally, my outlook is so-so for being in Science. I doubt my marks will allow me to easily enter Graduate school, and even if they did, do I want to spend my life constantly searching for funding?

And my usual summer job is working construction for my father. So I'm used to crappy summer heat, smelling bad and being really tired. Heck, I've considered working in the arctic in a mine or on an oil well, since the moneys okay.

I just don't know what I want to do with my life. I don't want to work in a lab for 8 years before pulling an "Office Space" and leaving for something I really like. I'd rather make a change now when it's easy in my life instead of when I've halfways entrenched myself in a career I'll hate.

My 'problem' is that I can't really do things well for myself. The best things I've done were for someone, a group or a cause. If I'm volunteering or working for someone, I can do really great things. I try studying for school and things tend to fall apart. I guess it's a motivation thing.

Also, could you elaborate on what "not much money" means? I know you're not going to make anything near a doctor or lawyer, but what do you actually make?

 

[Drawmack]

After 10 years in front of a stove I reached the whopping salary of $7.50 an hour. Granted this was in 97 but still.

 

[mythago]

I just don't know what I want to do with my life.

Then job #1 is to figure out what sorts of things might be a good thing to do with the next big chunk of your life. You're only an undergrad. Now is not the time to chuck the degree and pick a whole new career path because gee, that looks interesting....

Check out the career services at your school. There are often counselors, computer programs you can test on, mentor and intern programs, etc. This is not your high school guidance counselor.

If you see something you think is really neat, consider a volunteer or internship program in that field. You want to be a chef? Spend your spring break working as an assistant in a restaurant. You think you might like to volunteer for a cause? Colleges always have "Summer Volunteer" programs that you can pick and choose from.

There is a lot you can do with a science degree that isn't science, by the way. It's a big-money ticket for law grads, for one.

 

[trentonjoe]

Also, could you elaborate on what "not much money" means? I know you're not going to make anything near a doctor or lawyer, but what do you actually make?

If you cook, you'll probably make ~25,000 a year. If you're lucky.

The last place I worked the lead cook made $12.00 an hour after 3 years.

If you go into management you can make a little more. Sous chefs probably make around 35,000-40,000 (I am trying to remember stuff from many years ago). However, only big kitchens have these.

Executive chefs make probably twice that ~75-80,000 but that really isn't cooking.

 

[Airwolf]

... snip ...

Also, could you elaborate on what "not much money" means? I know you're not going to make anything near a doctor or lawyer, but what do you actually make?

Don't know if this will help but I will post it anyway. This came from salary.com for the Phoenix, AZ area, where I'm from.

A typical Chef - Sous working in Phoenix, AZ earns a median base salary of $36,370, according to our analysis of data reported by corporate HR departments. Half of the people in this job earn between $31,112 and $43,316.

Job Description
Plans and supervises the daily operations of a kitchen. May require formal training and accreditation from an accredited culinary institute with 2-4 years of experience working as a chef. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. Generally supervises kitchen and cooking assistants. Typically reports to chef executive.

Regards,
Airwolf

 

[Ashtal]

I used to do office work for twice what I'm making now as I work in a restaurant while getting started on my Chef Training.

Wouldn't go back for three times as much. Or five. Or ten.

It's been a phenominal change in my life. The road is a long one to become a chef - but worth it, IMO, if it's what you love.

 

[barsoomcore]

Here's a question worth asking yourself:

Do you want to run a restaurant?

It takes a long time. It takes more time than you think it does. Drawmack's right, the money, the hours and the lifestyle suck. It takes a long time. And you have to be very lucky, very determined and very, very good.

I have a suspicion you also have to be a complete jerk. I only say that because every top-rank chef I've ever met has been a complete jerk. I suspect that getting to the lofty heights requires so much ego and will that only the jerkiest survive. I can't prove that, but I suspect it.

So when you ask yourself "Do I want to run a restaurant?", keep these things in mind. Running a restaurant can be tremendously rewarding. It will be more work than anything else you'll ever do in all your life. You will probably lose all your money and fail (the restaurant business consistently posts something like an 80% failure rate each year). Even if you succeed, you're never going to make a lot of money.

But you'll own your own restaurant. Which as far as I can see, is the only real reason to become a chef.

Like Ashtal says, if you love it, go for it.

 

[Slomoot]

I've reached a bit of a decision in my life, and I'm not sure what exactly to do. After a few years at a Science Undergraduate degree, I'm seriously considering an change, and I've always loved to cook.

Now from any actual Chefs out there, how do you find the career and wht advice can you give me? [/Q]

If it’s already been mentioned I apologize, you can't go wrong with finishing up your degree. A college degree isn't going to ever hurt no matter what you end up doing. My other suggestion would be to go work in a restaurant. This environment isn't for everyone. I was considering restaurant management until I worked in one; it’s a place like no other, lots of stress and personalities...

--Miles

 

[Creamsteak]

I was never a 'chef' but I was their slave for roughly 2 years. I think the knowledge is the best part of the job, but the work sucks. I'm one of those guys that's still deciding where to go 'exactly' with my life, but I think I found my rounded corner.

I'm going to finish up a degree in computer science, work with it for as long as I can take, then go back to school and eventually practice Patent Law, which I received a great deal of advice on from board members here. It's not fun work, but It's right there on the ridge I want to be in. I'm passionate about the material this section of law covers, as passionate as I am about the computer. It's right there. And when I can take no more law, maybe I will have found my third ridge, maybe something like running a fried chicken delivery restaurant or teaching. Those sound fun, but my goal is to 'get past the hard stuff' first, rather than working backwords like many people end up doing. That being, battling up hill to get where you want.

I don't know you, and I won't pretend to, but my advice is that you finish your degree till you can't go any farther, then work with that till you can't take it anymore. Most people have 6 jobs over their life, according to some statistic I read VERY recently (though I know not to trust statistics), and I think that you should at least have the perseverance to try out your current path till you must give in. Then go where you need to, and the second you have the opportunity, go to cooking school. I'd like to go to a cooking school, but just for the education. The career seems absolutely boring to me, unless, just maybe, I was a personal chef. That's tolerable. Working in a kitchen, unless your talking about something wonderfully high-class is probably an incredible pain. Much worse than those classes you are taking right now. Oh, and my general advice for anyone, be direct, optimistic, and diligent.