You’ve tasted 7 or 8 different sauces or dressings by now, but haven’t actually eaten one thing. I agree with your comment a hundred percent, cooking to me is a passion, its never been about the money or stars and or even about the Chefs that I could work under. I am working as a cook (i don’t call myself a chef, not even if it will be 5 or 10 years from now) because you just can’t be a chef just because you graduate from a culinary school and have 10 years of experience in my opinion it does not work like that, you have to make achievements and prove to everyone that you’re good at your job. dear nadia, if you read the article and this sounds like something you want to do for a living and your like me (never cooked a dish outside my house until i went to school) i recommend a culinary school to get the basics along with making you more hireable for employers (because they see your not just a mom at home making meals shown on the food network programs) and work your way up and never get discouraged, if to be a sous chef is your life goal, like any other goal it going to be touch but keep at it eventually you will be proud of your acomplishments. to Fri, eventhough its profit is low? At the risk of sounding discouraging, the stars in people’s eyes are ultimately the result of being beat over the head with reality. You just don’t cook food but you also have to clean the kitchen You’ve got your orders prepared, you attempt to phone in orders, but now you begin to receive phone calls of the cooks who are “sick” this week, or have to pick their kids up from school, or another excuse they deem valid for not reporting to work this week. You perfectly sear the scallops in clarified butter, seasoned to perfection- where the crisp golden brown crust perfectly complements the delicate meat trapped inside. i love cooking i love the whole concept of the kitchen and how it goes .. but i want to be at least once in my life be the reason a person say thamm that was the best meal i ever had… or to be in the kitchen for the rest of my life …. There are also some very good online courses you may want to look into too. They abhor people fresh out of school who think they know it all. If I have take out trash, do dishes, gut out lobsters, and do the littler things that make the kitchen clean, then so be it. Nor will they f-cking care. I love to cook, it a unconditional passion. I myself am one of those persons as I am allergic to wheat and my husband, being hypoglycemic, requires a low carbohydrate diet. Learning about a dish and making it once or twice in school is nothing compared to the person who’s done it 400 times. Put two ships in the open sea, without wind or tide, and, at last, they will come together. Move out of Indiana. You will probably work 50+ hours a week. Hello my name is Eric bastiaanse and I want to be come the best chef ever so much and badly possibly in the world. Worse yet, they may have stars in their eyes. But you’re not ready yet. While in the mean time when its all said amd done i hope i get to further mission and my passion in life when i am done with school. Tired yet? You want to cook. You think to yourself…. Time changes everything except something within us which is always surprised by change. Christmas, valentines day, mother Father’s Day, birthdays, funerals weekends your working. You’ve barely begun to pick up your knife before the Sous Chef stands breathing away over neck yelling at you that your standing incorrectly, or your station is not organized enough, or your not cutting correctly. You want to create. I am thirty years old still living with my parents and from since i was born till now i always want to the best chef ever possibly in the world. I am dating an executive chef at one of the top restaurants in my city and am in the music industry so during the weekend, I also am busy. Irrespective of what I work and where I work, I need to keep my monthly earning with out a stop. A lot of people work Monday to Friday 9-5 with hours of lunch breaks and hours of standing around wasting time. Hi there, and welcome! Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out. I’ve dig so many information about Le Cordon Bleu, but now I realize, I can’t go for it because I don’t have money(even with scholarship)! Since March, we are stressed because we can’t go back to school because of the coronavirus. In southern MS now leaving true southern/Cajun dishes. You need to work fast If something is stored incorrectly, you probably did it. I am a chef - Because I don't mind hard work Men's T-Shirt Unlimited options to combine colours, sizes & styles Discover T-Shirts by international designers now! Well chef, I was reading all the comments and I was preparing my introduction to ask you how to become a chef, I mean where can I apply, but after I read the age issue, I don’t know, I’m 57 years old man, yes it’s true that all my life I dream to be a chef, eventually I could carry my courage and searched the net to find my goal, I love cooking, so much, I love to cook and I always ask for feedback, I love to make people enjoy my cooking, mostly they does, I understand I can’t move in the kitchen like younger guys, but I saw many older chefs are so creative, I understand they’ve spent all their lifes hard working to be what they are, Over the years I’ve learned some recipes that can impress people, but I can’t say I understand the methodology of the recipies, Irony is, I still want to be an executive chef in a five star hotel, believe it or not, I’m willing to work hard, to travel to any recomended culinary school and attend classes to become a chef, Thanks for everyone for contributing and advising. Executive Dishwasher If you do, throw it all away- Sorry to be so negative but its all true. I deal with challenges like making a gluten free, low carb, egg free, dairy free, kosher ‘sugar’ cookie that is actually edible. If you desire more than anything to be the best chef ever (oh, boy), you’d be happy to be starting out in an Olive Garden or an Outback. “ The eggs, seriously you asshole. Earn money there and while you’re doing your job try to observe what they do in the kitchen you wont just be earning money for school but you are also learning. You have to DO something, not just dream and think about owning a dozen restaurants. I am in a high position with a corporation and work horrible hours. Holidays? You may also find some commercial companies like Viking that offer longer programs. She is a doctor. Good, you just now placed your orders and it’s hardly 1:30pm. Next, you won’t go from school to behind the line making entrees. If I have to stand for 10 hours straight, then so be it. Cleaning, washing, chopping, and preparing everything for someone else to actually cook. You wake up early Required fields are marked *. It is your life. Your school’s career center left off the fine print from the Career Center bulletin board that mentioned the average starting wages are equivalent to that of an In N Out Fry Cook. But you still want to be a chef eh? !b.a.length)for(a+="&ci="+encodeURIComponent(b.a[0]),d=1;d=a.length+e.length&&(a+=e)}b.i&&(e="&rd="+encodeURIComponent(JSON.stringify(B())),131072>=a.length+e.length&&(a+=e),c=!0);C=a;if(c){d=b.h;b=b.j;var f;if(window.XMLHttpRequest)f=new XMLHttpRequest;else if(window.ActiveXObject)try{f=new ActiveXObject("Msxml2.XMLHTTP")}catch(r){try{f=new ActiveXObject("Microsoft.XMLHTTP")}catch(D){}}f&&(f.open("POST",d+(-1==d.indexOf("?")?"? Chemical Engineer and currently working as Manager at an Aerospace company opinions or advice anyone in kitchen! 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