were crawling out of our dark caves and revealing ourselves to the world!! Love what you said about social media, what a luxury right!! I made 4.50 cents an hour at one point working as a salaried sous chef in Holland 😂
One of the biggest issues for young kids that are want to be a chef is actually finding experience with meaningful employers to build a resume. and name. If your family is not in the industry then you have to willing to give up a lot for very little to earn a name. This is why Culinary school is actually a better route . It places kids in a position to succeed but still requires a lot of work and dedication. If a person cant afford school like CIA then consider a Junior college program and take some business management courses. Working for dives that always hire and constantly have a ad for employment is the bottom of the barrel to watch out for. Better to go to JR college minimum and build some kind of education /resume to have fighting chance vs fighting through hack operations with cutthroat staff
About to turn 18 chef in two months getting ready to start at the bottom and make my way up to get that experience and discipline. You are such an inspiration/role model to me Fam you have no idea🙏🙏thank you for the info
One con you didn’t mention (and I understand why) is the risk of substance abuse. Of course it’s within the individuals control and everything but there are reasons that our industry has some of the highest rates of addiction. Lost a few of my colleagues and friends to the sickness and figured it was worth mentioning.
Always having a job is a big one. I know the hours can suck, but job security is always what’s most important. This is great info man. Well done. Love this.
Great content, you make very good points. I might add that if you do like I did in this industry and started as a line cook and got on the job experience a big CON is it's going to feel like a battlefield, it was worth it because I've learned so much, but your point about taking care of yourself mentally is too important, it's easy to fall into a vice, and there are still chefs out there that are abusive, I've had chefs throw plates at me if it's taking too long to get a dish out, and I've worked in kitchens where my coworkers throw down at least once a week. These environments are very toxic and you'll be anxious to quit, don't let it make you though. A lot of kitchens have grown out of this kind of toxicity but it's not unheard of. But I'm on a tangent here, my bad. Thank you for the video!
I really am glad to have found you ❤️ doing my due diligence before I open my first chef focused privately owned restaurant. I think your videos are just as important for owners too. if you made a little series for us that would be great. My first rule of thumb is team work, I am working hard on my business plans to attract and retain a quality chef to truly build a successful enterprise. Your comments give me a lot to consider. I wonder what you think are the best ways to do so. I think I could make it lucrative enough by offering a % of net profit along with some additional benefits. I think the myth that kitchen work must suck is finally dying! Chefs demand is growing and I think the kitchen deserves respect and fair funding
Hey! I live in argentina and culinary school here is very much cheap AF (in comparison to north America). is it in this case worth it ? or should I start working right away? ( in Argentina, culinary school is 4 years and a total of 2k a year )
Chef, I am a Sous Chef at a smaller Italian restaurant but want to learn more and work my way into the industry. I’m passionate about all food but don’t know what route follow. I have been accepted to the CIA, and another culinary school but that is expensive and I have a couple stages set up at Michelin restaurants in San Francisco but i’m just so unclear on the different routes and what’s best for me. You have been a great inspiration for me and I hope you have some input for me!
yeah I worked in WA and TX for awhile and in most places, it's more like "when there's a service break, you can sit down for 30 seconds. Call that a scheduled break."
were crawling out of our dark caves and revealing ourselves to the world!! Love what you said about social media, what a luxury right!! I made 4.50 cents an hour at one point working as a salaried sous chef in Holland 😂
STRAIGHT UP!! Dude the amount of hours I worked for FREE!! And now I can make a few grand off a 30sec video is comical 😂
Damn that’s insane
If money is a issue then being a chef is the wrong profession. Have to love the art of its a lifetime of hard labor
You’re my hero I’m an aspiring private chef. ❤
One of the biggest issues for young kids that are want to be a chef is actually finding experience with meaningful employers to build a resume. and name. If your family is not in the industry then you have to willing to give up a lot for very little to earn a name. This is why Culinary school is actually a better route . It places kids in a position to succeed but still requires a lot of work and dedication. If a person cant afford school like CIA then consider a Junior college program and take some business management courses. Working for dives that always hire and constantly have a ad for employment is the bottom of the barrel to watch out for. Better to go to JR college minimum and build some kind of education /resume to have fighting chance vs fighting through hack operations with cutthroat staff
About to turn 18 chef in two months getting ready to start at the bottom and make my way up to get that experience and discipline. You are such an inspiration/role model to me Fam you have no idea🙏🙏thank you for the info
One con you didn’t mention (and I understand why) is the risk of substance abuse. Of course it’s within the individuals control and everything but there are reasons that our industry has some of the highest rates of addiction.
Lost a few of my colleagues and friends to the sickness and figured it was worth mentioning.
So true chef I had to work for free go to order hotels to learn and working at my work place for a low pay right now it's getting better chef
Thank you chef for sharing it’s very hopeful.🙏🏼🙏🏼 what’s your thoughts of chefs making short cuts starting their on business?
What do you mean short cuts? I think it’s awesome to start your own business right after you gain the experience
Always having a job is a big one. I know the hours can suck, but job security is always what’s most important. This is great info man. Well done. Love this.
Thanks ! Came straight from the ❤️
@@BrandonDearden that’s why we love ya bro
Great content, you make very good points. I might add that if you do like I did in this industry and started as a line cook and got on the job experience a big CON is it's going to feel like a battlefield, it was worth it because I've learned so much, but your point about taking care of yourself mentally is too important, it's easy to fall into a vice, and there are still chefs out there that are abusive, I've had chefs throw plates at me if it's taking too long to get a dish out, and I've worked in kitchens where my coworkers throw down at least once a week.
These environments are very toxic and you'll be anxious to quit, don't let it make you though. A lot of kitchens have grown out of this kind of toxicity but it's not unheard of. But I'm on a tangent here, my bad. Thank you for the video!
You are telling the truth so so true.
I really am glad to have found you ❤️ doing my due diligence before I open my first chef focused privately owned restaurant. I think your videos are just as important for owners too. if you made a little series for us that would be great. My first rule of thumb is team work, I am working hard on my business plans to attract and retain a quality chef to truly build a successful enterprise. Your comments give me a lot to consider. I wonder what you think are the best ways to do so. I think I could make it lucrative enough by offering a % of net profit along with some additional benefits. I think the myth that kitchen work must suck is finally dying! Chefs demand is growing and I think the kitchen deserves respect and fair funding
Hey! I live in argentina and culinary school here is very much cheap AF (in comparison to north America). is it in this case worth it ? or should I start working right away? ( in Argentina, culinary school is 4 years and a total of 2k a year )
Well there is a lot to unfold here, if you don’t mind me asking how old are you?
@@BrandonDearden I’m 19! 😁
Chef, I am a Sous Chef at a smaller Italian restaurant but want to learn more and work my way into the industry. I’m passionate about all food but don’t know what route follow. I have been accepted to the CIA, and another culinary school but that is expensive and I have a couple stages set up at Michelin restaurants in San Francisco but i’m just so unclear on the different routes and what’s best for me. You have been a great inspiration for me and I hope you have some input for me!
I knew a woman who worked for free in a place just to get the experience. She would cry but she felt it was a stepping stone to success
Yikes ! But I can relate, 2 places in my career I had anxiety all the way up until service
schedule breaks? LMAOOOOO I wish
You’re not wrong haha lol. Here in California it’s definitely more strict than other places
yeah I worked in WA and TX for awhile and in most places, it's more like "when there's a service break, you can sit down for 30 seconds. Call that a scheduled break."
In my opinion the only schooling someone need is to take all of the ServSafe certificates.
agreed, the cost of school is not worth it
I’ll have to disagree with the minimum wage comment I started at 15/hour the minimum here is 7.25.