I enjoy your channel very much. I'm 60+ so not on that track. But, I learned to be adept in the kitchen since I was very young from my next door Aunt. I'd consider myself non professional but advanced. I do have a question... Since that time I've always used carbon steel knives. I recently started looking for a new knife and it seems impossible to find carbon steel anymore. Has the industry shifted away from carbon steel and towards carbon stainless? Or am I just looking in the wrong places?
Good morning for New York City thank you for answering my question I appreciate it 10:55 AM Tuesday April 4th I have delexia I'm 46 Old That's another word for learning Disability
thanks ,chef makinson.when i,was a commis chef.i worked,some places,who,wouldnt give you, a break ,after .8hr shift.your never to,old to learn ,.im 54,years off age ,now chef ranked .2nd level.i enjoyed .your seminar.👍
50 hour per week? lol im working an average of an 80 hours per week as a head chef in a small 4 star hotel in Austria and i wouldn't even want to imagine how many hours a head chef works in other more exquisite establishments!! MENTAL Edit In my contract states that my working hours should be 45 Hours per week but i almost always work double that and somehow i just love it.
15 years as a chef and instructor. Having a positive attitude takes your further than anything else. Also, don’t ever burn bridges. Most places rather hire and keep a cook who has a good/ positive attitude and that is willing to learn vs someone who is not a team player with some superiority mentality.
I left the Culinary industry myself because of the insane hours coupled with the poor pay relative to the amount of effort the job requires. I was making around 40,000 USD annually, but working 72-80 hours a week, and while as a Sous Chef, the majority of my job was either menu development, training staff on new menu items, or expediting food during dinner service, the job is incredibly stressful and places enormous strain on your body as a result. I worked for about 5 years after going to Culinary School, and while I did love the job and I really did enjoy the food we were producing, it just reaches a point where you have to ask yourself if all of the effort, pain and long hours is worth it to you. For some people, it is... they have the passion that they can push through that adversity and get to those higher levels where they start to actually get paid decently. But for me, I ended up choosing to step away so I could focus on my personal life and my relationship with my wife. To me, that was much more important than the accolades or praise I could have ever received as a Chef, or even the smiles on peoples' faces when they told me how good the food was. Ultimately, those people are strangers, and while crafting a magical experience for them was enjoyable, it was only ever temporary, where my relationship with my wife is something I'll have with me for the rest of my life.
One reason why I'd never go into this profession is the fact that you're the busiest when everybody else is free. Nights, weekends, holidays, vacations, that's when people go to restaurants and you have to work the most. So basically, your free time will always be off-sync from your friends and family.
Interesting. I do freelance so my timeline is never synced with anyone. Kinda feels nice knowing there's people in other industries that's going thru the same thing
@@ChefJamesMakinson yeah, I hear you. I was a bartender for 20 years and the only friends I ever was able to meet were other people from the industry, but even that rarely included chefs. Those guys were usually too knackered to go for a drink after work. Their schedule consisted of work, sleep, work, sleep, work, sleep, "bathroom break", work, sleep,... Oh and the reason why I said guys instead of people is because the kitchen is such a macho place that women in the kitchen often have an AWFUL time and don't last because of constant hazing and sexism.
What can I say, rather serve then to be served, being a host for me outsells it all, seeing people leave with a grater smile then they had before, it’s all part of being a chef/restaurateur/sommelier
I've worked as a chef in a fine dining restaurant for over a year now. And so far, I'm really loving it, and I feel like it was the best decision of my life. I have 5 years experience as a deli worker/butcher behind me, plus I cook a lot at home (like, fancy stuff) While I love the work, there are a few things I don't like. It's how arrogant or aggressive some chefs can be, I understand it's because of how stressful the job is, but it's still not an excuse to take it out on your fellow chefs. In Norway, the working hours are 40 hours, and we are pretty strict with it here, but during busy seasons like summer and christmas, I usually work a lot overtime, and sometimes double shifts. It's important that we tell younger chefs about this, which is why I love how transparent you are. Right now, I can only say that the job I do have really cemented my passion for cooking, and I hope I can eventually inspire more young people to chose the culinary arts.
Thank you! I'm glad that you enjoy cooking. 40 hours is pretty good! Normally you don't get overtime pay or extra time off here in Spain, but they are starting to change things. My father cooked for over 50 years, and cooked for a lot of famous people as well as the Royal family in the UK. He always told me it was a hard life and it's not for everyone. But you can travel a lot! :)
Washing dishes is a fantastic way to start. I started washing dishes in a Japanese restaurant, and it's surprising how much you learn, even passively, about the structure, workflow and business of running a restaurant. This place was small enough where I was close to everything and everybody. For a year I was also making the rice. In the end I left and found my way into medical school, but I have a lot of great memories of that place which no longer exists. And after a hard shift there was nothing better than sitting down with everyone over a big pot of Japanese curry with rice.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice, and menus of cooks present, the wisdom of cookbook writers. Happy hungry! Cheers, Domenico.
This reminds me of my past life when I worked as a line cook in the kitchen. I got trained at The International Culinary Center (formerly The French Culinary Institute). Chef James is spot on with everything. I want to stress that it's not an easy job. I personally quit the career because it took too much of my personal life.
I had a good friend who was a chef. My uncle was thinking about changing careers back in the early 2000s. He wanted to become a chef and open a restaurant. My friend told him that the real money in being a chef was in your cut per head for hotel banquets. Most restaurants, even successful ones, eventually go out of business, most chefs won't become celebrities, but people will always go to conventions and have banquets.
Im 17 at the moment, and cooking is the only goal I can think of that I want to do. And i love the idea of cooking for people but i just have to be prepared and ready for the stressful times and long hours. Other than that i would still cook and try to enjoy myself.
It's always good to hear from Chef James once again. His insights and advices to aspiring chefs are beyond inspiring. I hope he continues to be more successful along the way.
I've worked as a dishwasher then became an F&B admin. in the cruise line industry. I did not become a chef, but I'm part of the team and all the learnings and experiences from the cooks, Executive Chef's, bar dept. restaurant dept. etc. have elevated my standard in all the things I do in life till now and even teaching it to my daughters. Thank you, chef James for this video, it brings back memories.
I'm a restaurant manager with 10+ years in the industry, mostly responsible for the service and business side of things. I can assure you the kitchen is tough place. on top of what chef james said in the video, which is exactly my experience, be aware that most of the business are small so no HR department, lack of work attics (people often yell) and of course you will get called on your vac day to come help. Stay strong and find a place that respects the work force, from the lowest rank to the top. if you do manage to pull things off it can sure be amazing career! Small tip: if you are a chef please let go of your ego and coordinate with the floor manager. he\she can give free drinks for a table who's food is delayed, can close the entrance to release some pressure and give you the customers honest opinions - which is the best way to improve. good luck!
Was working in the kitchen for 7 tears till was studding how to become a teacher , the they I needed to leave the kitchen was really sad, till this day I keep cooking as a hobby, it teaches me so much about food. Everyone who want to make food and have passion for it should try.
I really like that you talked about starting washing dishes first. That's important. That's where I started. Not only do you get to see the workings of the kitchen. But it lets the Chef's see what your made of. I remember my first kitchen the Chef's told me that dishwashers had to wear a toque blanche at all times. Funny guys.
Not looking to be a professional chef but I do love to cook and especially trying new recipes. I prepared your clam chowder last night and it was delicious!
much appreciated, lately actually with my resume drops I've been going in for dinner and grabbing a reservation as well. Getting lots of inspiration I've noticed that here in Canada the fine dining places like to put a few tables either at the pass, or in one case the bar was literally around the line. The Garde Manger was behind a window, but the grill and fryers were right in front of me and it gave me a chance to both watch and chat a little with the line cook since I was able to find a slower time of the day.
I got my first cook job about a month ago. I started at another restaurant doing dishes, prepping and cooking by myself with zero experience.i loved it as I didn’t have to deal with coworkers. But now as a cook we work ok, but the chef and sous chef mess around a lot in the kitchen while we are getting orders so I’m the only one working. It’s definitely frustrating. I was selected by the owners of the restaurant to work their first catering event (the chef was never included in this or the sous chef) and I loved it. I love my work and being in the kitchen. I can honestly say though that moving forward I want to go into either private/personal chefing or catering I work best either alone or when planning ahead for events. It brings me so much joy.
I’ve been cooking in retirement homes since 26, I’m going to be 35 now, some upscale, even those places have some moments of stress and Bs, seems to pay better than working at a chain restaurant also benefited positions. Started from a food expediter. Never been to culinary school but I’m a STEM student. I think the hardest part of the job is the negativity. Sometimes people don’t treat each other that well in terms of how they speak too or speak about each other.
I've worked as a kitchen hand for my first ever job and I chose not to pursue it further as well. It's too stressful and the pay is quite insufficient. Another thing you didn't mention which I've experienced is that some chefs/co-workers can be quite aggressive (it's because of the work). I am happier with cooking when it's a hobby 😁
I work as a cook & a baker prior to culinary school after that i currently work with Grand Hyatt .. man it is tough.. it is so different from being a baker & working with a restaurant & like an organise Chaos but i love it
I’ve been very interested in learning how to cook. I was like, “Huh, I wonder if my favorite chef youtuber discussed what it’s like to be a chef.” Voila! Thank you and you make amazing videos!
This video gives good insights to those who want to make a career in the culinary industry. It is a tough job the way you presented it here. Im glad you find the time to create videos for this channel despite your rigid schedule. I really appreciate the effort you put in this channel and for your followers.
I really wanted to take culinary or hospitality in college but its more practical to choose another course. Im now in my last year for I.T its my dream to one day cook in a professional kitchen. Thanks for the great content chef James! Im really enjoying all of the content specially this one. ❤
Thank you James for an interesting & informative video. Another good option is volunteering as a dishwasher, kitchen hand or cook. I wanted to be a chef when I was in highschool. After numerous chats with someone who was slightly older than me & training to be a chef, I'd changed my mind because of the hours / split shift & too much stress, so I didn't pursue it. The thought of losing my love for cooking was something I did not want to risk. Instead I'm a home cook & volunteer within the community. I'd started as a dishwasher / kitchen hand & now one of the cooks. It's always a good option because it's a little less stressful & is enjoyable.
I stopped pursuing this career after a few years but I really enjoyed, I did events, hotels, restaurants but I just couldn't stand the long hours. I was really immature then so I didn't really push myself to be better and I didn't understood that in order to grow into a better position it would take me more than just a few months. Today I'm really grateful for the experience and still enjoy cooking and trying diferent things at home. Nice vid James, it would have helped me a lot when I started.
I actually considered becoming a chef when I was younger, got a job at a restaurant (I used to fix computers for the owner, so he already knew me) and I worked there as a line cook for 4 months before deciding this wasn’t the career for me. I love cooking, but the hours and the workload and multitasking was too much for me to handle; I will keep cooking at home in a more relaxed pace. Interesting thing to learn about France and the 35 hour limit, it is good to have work-life balance. Thank you for this interesting video!
Me as a former chef an confirm, that it is not an easy job. My apprenticeship (I did it in Austria) was paid (300€ in the first of three years) was the hardest. You have to get aligned with the mindset of the industry. But after you are and feel more comfortable, it really starts being great fun. The most important part, especially as apprentice, is asking questions to any chef. Ask if they can teach/show you what, how and why they do certain stuff. This is how you learn everything. If you don't do that, for most of the restaurants and hotels you are just cheap Labor for the annoying tasks. Also the chefs are having the expression, that you only want to do the job, but that's it. If they are not passionate about teaching, which most are not, they won't unless you show interest. If there is too much work on your schedule to do it within your shift. Show the passion and ask if you can learn, do certain things after your shift. Apprentices that are showing passion are the ones to get to do better stuff the longer they are in the kitchen. These are just my two cents in about 10 years of being a chef. I switched to something else within the industry after realising, I don't have it what makes a good executive chef. Now I'm in a high position in event sales, which I was only able to achieve due to my knowledge from the kitchen, service and banqueting.
As chef James says, there's a lot of different types of kitchen out there, and if you're looking for better pay, hours, and benefits, an institutional kitchen may be for you. Don't look for excitement or great culinary artistry at the local hospital, though. I'd recommend trying your hand at running a bar kitchen along your way, a great atmosphere for creativity, and flying solo means you polish those skills or fail. No pressure.😂
Chef's table becomes a thing here in my country, especially for those who love cooking but hate to work in a restaurant or not want to cook throughout a day, 7 days a week. I do love cooking a lot but never want to open a restaurant because I have a friend who opens a restaurant and be aware of how stressed and pressured he gets every day. That being said, he still loves what he's been doing ❤️
It's surprising how I find this extremely relatable even though I work in VFX industry which is completely different from Cooking industry.... Keep up the good work Chef, Subbed
I worked in an average restaurant for a year or so as a waitress and hostess. I always liked the idea of cooking for people, but the stress is real. Overtime I realized that I love the process of creating food, but I cannot handle the cooking under pressure of restaurants.
As always calm, thoughtful and VERY educational. Absolutely love your obvious enthusiasm and passion for cooking coupled with a very realistic view of the realities of the profession. Keep up the awesome work. Making some significant changes in cooking techniques based upon your input.
The hours commentary reminds me of tech work. Except, as you said, you are standing. If I am pressed to work a 26 hour day (e.g. 3am-5am the next day) I am rarely allowed to stand. Mad respect.
I genuinely love cooking, I know I'm reasonably competent albeit not great, but I really enjoy learning recipes, techniques, the process and just spending time making things in the kitchen. I truly respect chefs for being able to handle or at least tolerate all the potential negatives you mention Chef James. It's for those reasons I could never pursue a career in cooking. And that's not me criticising the profession or the workplace, I know there are many positives and that it can be rewarding in many ways. I only say I could never do it because I know my own limitations and that for me cooking is a relaxing and enjoyable pastime. I wouldn't want to tarnish that enjoyment by being in such a high stress environment that I know I would not be able to handle. So for me I'm happy to enjoy learning from videos such as yours and just enjoy cooking at home. Thank you for sharing your experience and advice with us all.
This is the best video that introduces the kitchen. I love it and will be sharing it to others. I am also passionate about cooking and even had the wonderful chance to work in catering and kitchens before I had the chance to go to a cooking school. Sadly my dad forced me out of the school and I had to live on my own. I just want to say that working in the kitchen can be very high stress, full adrenaline and it makes the time pass so fast, a day will feel like a few minutes. I also saw a lot of cooks break and quit. It was something else. This job is not for everyone and it is not for the faint of will. Though, it was the most rewarding job I have ever had. That includes writing and painting. I know that I am too old to go back to school... But I would if I could. 😍
Thanks for the clip. Getting quiet nostalgic. The business is not for everyone. Thinking back 20 hours non stop during Xmas was normal as a trainee chef. Have a lot of good memories as well as ... well not so good ones 🤣
I’m in my 2n year in a culinary school in Spain, and there is something that I also need to point out for people who want to start this career. Not because you like cooking at home, you will like being a professional cook / chef. At home you go on your own and have plenty of time, nobody controls you and obviously you take it easy. I was lucky with the internships I had, even though they were extremely demanding and stressful, they never bullied me nor tried to make me go home because they didnt liked me, something that sadly its not that unusual in this world. You must be really patient and never reply your superior, get used to be shouted and rushed for absolutely everything.
Also special mention, many many cooks and chefs smoke for a really simple reason, its an excuse for a 5 minute break, many friends of mine started to smoke just so they can get out of the kitchen to relax for a moment hahahahaha
hm that is something you shouln't have t get used to, no wonder ever less people want to become professioal chefs. WHo likes to get jelled at? I tell you nobody.
I do miss the kitchen, and cooking is still a true passion for me. My career path took me a much different way and it's been a good 20 years since I have set foot in a working kitchen. I finally discovered that I can scratch that itch a bit by doing competitions and occasional catering gigs. Keep up the solid work, I really do enjoy your content.
Glad you touched on language - even in the USA, learn the language of those working in your restaurants. Here it's Spanish - importantly learn how they actually speak it in the countries where your soon to be coworkers are from.
I've pretty much picked up the "write-up" thing you pointed out to the extent of documenting everything with my job as an administrative assistant. Still some very good points to consider in the workforce in general and not just the culinary industry.
I'm glad I went into engineering and then IT. I don't have the temperament to be shouted at or talked down to without giving the same back ... and then having to pack up my stuff and go somewhere else. :). Being a Chef in training is too, too much like being a private with a bad Sargent on a questionable mission. Cooking as an enthusiast at home ... now that is much more rewarding for many more day dreamers - I imagine.
Looking back I'm happy I worked as a chef but the comfort of a 9-5 especially with work from home flexibility and weekends/ holidays is so much better for me now
After 18yrs working in Wales/London. I was craving to see my family more. Met some wonderful people. And learnt an amazing skill which serves my family and friends to this day. No doubt a very, very hard job. But the satisfaction level is also high.
I didn’t cook, but I worked in dining part-time (washing dishes, helping bartenders, bringing dishes to buffet tables, cleaning up tables) and it was certainly SO busy. Whenever I passed the kitchen, the cooks were always cooking, pumping out food all day… getting there at the crack of dawn and working until basically closing. I didn’t see them outside of work so I can’t say for sure, but from what I saw, the chefs I worked with de-stressed by smoking. Not the best, but everyone handles stress differently…
Thank you for posting this, chef! It’s definitely something to keep in mind if I want to switch careers to the culinary world. Thanks again and don’t burn yourself! I remember this when I was starting as a line cook at a local restaurant in LA. 😂
Thanks for sharing the reality of the industry. At least I know what to expect. I think I'd rather be a chef at my own home, no pressure...then it's intimate cooking
I'm by no mean a professional chef, just really skilled in the kitchen,I started in a dish pit a 9.50an hr, worked in to a prep line, then line cook work, I preferred the prep line it's where I learned the most, I remember working from Sunday to Saturday starting with 16 hrs on Sunday and working that down to 8 hrs by Saturday
I did my pre apprenticeship bread and pastry (15 years old) and then 3 years apprenticeship in France (started back in 1984..) even at 15 it was 6 days 10hrs shift... now almost 40 years in the business and never worked less than 50hrs/week.
This video is A+ advice for any young lads and lasses watching this video. Im a programmer nowadays, but doing the dishes and later becoming a prep chef/apprentice at a VERY busy place in Stockholm when i was young gave me an insane work ethic and has been helpful throughout my whole life, from being in the military to what i do now. Everyone should try it AT LEAST ONCE. And im a really lazy guy by default, so that workhorse mentality never came naturally to me (still have to reach for it), but it sure was ingrained into me by working in a kitchen.
Thanks for this reality check video. Im 40, in retail industry, Couple months ago (untill now) I've been having this idea of trying to get into this industry (without background or experience), I only see the good side
I´m starting culinary school after years of studying on my own here in Colombia. I´ve had a lot of experiences, mainly with barism but I hope to be an international chef some day, thanks for all the advice!
I went to cookery school for a year but didn’t taught me anything. My cooking skill didn’t improve until I’m graduated from bachelor degree and start working at the 5 stars hotel, my skill start to get better. The best way to improve is you have to surround yourself with a great chefs.
As someone who works in food business/jobs, so I do know some of what I means to be a chef; and I’m happy to see your perspective. Of course I don’t go that far, but I agree with a lot of what you said. Also this is why I have a lot of respect for chefs like Gordon Ramsey, and you; although not Jamie even though he’s probably been through the brunt of it as well.
Good video Chef James. I’m currently in culinary school in France. I must say I was hoping to see more positive talking points. I know it’s important to highlight the bad aspects of the industry, especially for someone that is hoping to become a cook but I don’t see many videos talking about the things they enjoy about the kitchen. Maybe it’s an idea for the future.
I think this video is targeted more to those who don't know as much about what it really means to be a chef. So it's easy to "lure" someone in with the positive things (like putting smiles on people's faces when they eat your food) - but it's easy to overlook the hardship. And when someone goes into an industry like this full of enthusiasm, they could easily lose all that positivity when they find out the real work conditions. Knowing what you get yourself into is a much better way of approaching it in my opinion, you expect the hardships so you are already starting to prepare to overcome them.
@@SincoolKira I understand what you mean and I don’t disagree with it. Chef James definitely did a good thing by explaining those hardships but he could’ve also talked about what makes him happy in a kitchen at the end. Having negatives and positives would better help someone come to a decision.
I really enjoyed this video Chef. Very informative and insightful. I'm not a chef, but this video has made me appreciate your profession a whole lot more and the advice you gave for those who want to be chefs or the up and coming chefs is priceless. Keep up the great work Chef. Looking forward to your next video.
I am currently in university and have two more years until I graduate. After sending over 400 emails, I have finally been accepted for an internship at a prestigious two Michelin star restaurant, where I will be working next summer. My goal is to continue working with high-quality chefs to enhance my culinary skills. I am deeply committed to pursuing excellence in everything I do. Following my internship at the two Michelin star restaurant, I plan to gain experience at a one Michelin star restaurant in my country. Upon graduation, my aim is to return to a two-star establishment to further develop my skills and contribute to their culinary innovation. Ultimately, I aspire to share my knowledge by teaching aspiring chefs and newcomers in the industry.
@@ChefJamesMakinson Thank you Chef, Except my mother language i'm able to speak 3 other languages also while my free times im reading lots of culinary books to improve my vision.
I’m Australian and also a chef with 8 years experience in commercial cookery, and here you’ll find a majority of the time apprenticeships are what happens. Though with an apprenticeship here, you are fully employed by the restaurant you work at, meaning you receive a wage, that will increase with your skill level, and then you will also attend a tafe or college to receive extra training, and it is usually 3 years, though it’s competency based, so it can be extended for longer if you don’t meet expectations.
Interesting. Normally here apprentices earn nothing or very little, like 250€ a month. Then again, the normal salary is not as much as some may think for Spain, and France.
I am Argentinian. In the '90's my best friend decided to become a professional cook. He went to a very expensive culinary school (created by the legendary Argentinian Chef "Gato" Dumas) and after several years and a fortune he finally got to work in a good restaurant... he quit less than a month later. He said the kitchen was small, uncomfortable, dangerous, and he had been horribly mistreated. (If only "Kitchen Nightmares" had been on in the '90's he should have known better than that!!)
sadly some places are like that, but like everything there are some good kitchens to work in, but a few thing will always remain the same. you have to put in the time and being motivated helps a lot!
Good advice thanks I, late in life, took my pleasure of cooking to the next level. I was dishwasher, the kitchen assistant, helping with some prep and fetching, then salads and serving on the line and second cook. I think I am a comee but am definitely a serious home chef. I presently work as a second cook after taking on line courses, practicing skill and LOTS of utube. (Not tic tok lol). I’m 61. Never 2 late. Country singer to cook 😎🤠🧑🍳
Gosh I remember working with a pastry chef trained in France. he was amazing such beautiful creations but I discovered that pastry is science period. To be a professional pastry chef either you have it or you don't and I was not one. You need a lot of patience. When I was scheduled to work garde manger I would love to plate the desserts that were made for the evening or week or until the seasonal menu changed.
Thank you for recommending this video chef ! To be honest I do want to be a chef, but don’t know what type I want to be, I would want to try fine dining and maybe one day open my own restaurant , but hey , it may be a pipe dream
Very informative video for the young budding chef James.. I was very surprised about the working hours in France 🇫🇷 35 hours was a huge shock as you explained how strict they are about it! Loved this basics series mate, now onto the Spanish dishes, very much looking forward to that playing 😊 great work👍
I've been working on a position in a hotel/restaurant chain for a couple years now, so I've got a good look into the industry(both from my current job and previous ones). The statement about weekly work hours(70-90), especially during a season, it's pretty much the norm. I've often seen our cooks come to work at 6-7 am and it wasn't uncommon to leave at absolutely random hours late in the evening(or middle of the night) depending on workload and situation(events happening in restaurant/hotel). One thing I can absolutely advise - DO NOT work for minimum wage as a cook. Almost everywhere I worked cooks have been paid a fair amount above it, but I have worked in places which didn't. Do not get scammed - it's not an easy job, it's an incredibly physically and mentally taxing/demanding job.
I'm actually shocked that Le Cordon Bleu uses induction! I'm an RN in the USA and used to high stress and would love to go to cookery school to learn when I retire, but dang ... the hours you all put in! It makes us nurses look like lazy people! Thank you for another wonderful video, Chef James!
The culinary industry is facing significant challenges, including low wages, poor work-life balance, issues with addiction, and so many more problems. If you are passionate about this lifestyle and truly love cooking, then it can be rewarding. However, if these aspects do not resonate with you, it’s best to consider other career paths. Consider yourself warned. Great video though.
I wasn't there to experience this, but my friend did it, and he's an honest guy. He has schizophrenia and one day he just stopped and placed both hands onto the flat top. He does have scars from it, so I believe him and knowing him well enough I believe it. So I think a good mindset is preferable. The kitchen, while considered in my area a basic wage job, is quite dangerous
I looked into getting a side job next to school/college/uni in a kitchen. It's ridiculous how little people in the kitchen make looking at how important it is that they do their job well and the stress you need to work under. It's way easier to just get a job in sales (in a store or at a call center) and you'll make way more money with a way easier job.
My experience is a bit different. I worked the kitchen at a head start preschool. Got out of that and became a teacher. Later on, I volunteered at soup kitchens. Worked at hotels and that was a nightmare. Way too understaffed. Back to cooking at the local homeless shelters and at the soup kitchens. I hope to go back to working at the soup kitchen as it would be me cooking for 200. The downside is that charities can't be bothered to buy some restaurant small appliances or a proper range. Clean up at the soup kitchen are volunteers from those being fed. Nobody is allowed to eat until seven volunteer for clean up. Work either three or four days a week of split shifts. I sometimes help a friend out with a catering job. What I always hated when working with others is the insane drama! For some reason I am more susceptible to being bullied than the norm.
In Germany, if you are studying for a degree, there are many courses which allow a "dual studying" approach, though I'm not sure for which parts of the culinary industry this would be possible. Essentially, you work and study at the same time. It extends the time needed to obtain the degree, but at the same time you gather relevant work experience, with your studies directly contributing to the things you can then do at work, or at least learn doing there, since you gather much more know-how from studying that you can then use to hone your skills at work (with supervision). The employer pays your tuition and gives you a little extra for the hours worked, giving them a quickly developing employee that can do many tasks on their own and you as student get experience and a degree not just for free, but with financial gain. I am currently pursuing this with an employer in a tourism based industry and they are always eager to train new people to maintain a supply of workforce, which is spread thin. Most companies also offer to keep you in a variety of positions and departments since they already trained you in the operations of their place and it's an opportunity for them to keep on new, young employees that they know can work to their standard and therefore secure the future of their business. One hand washes the other.
@@zilverheart That's really up to you. You can just enroll at a course all by yourself and study full time and find a company partner whenever, however until you do, you'll be covering all the costs and might miss out on some time you could use gaining practical experience, so it is generally advise to look for a partner company first. You can also switch companies at any time.
I had to give up on becoming a chef about a year and a half into an apprenticeship, I developed a carrot allergy and more or less couldn't taste the food due to it causeing a reaction. Often the reaction of many people is "well just don't cook dishes with carrot", but unfortunately I have to avoid things like parsley, anise, celery, fennel, caraway, dill, cumin, and coriander aswell. Luckily I can now have the majority of the things I used to have to avoid so I can eat out with some caveats(carrots are still too spicy) and I still pursue cooking as it is a passion of mine.
@@ChefJamesMakinson Yes, about 17 years ago carrots started putting me into anaphylaxis, and giving me hives just working around them. It was pretty bad, and I ended up deciding to change careers after seeing a specialist as I learned that I had developed an allergy to most of the menu I was working with at the time. I have considered going back to it, but for now I'm happy keeping it as a hobby.
Hope you guys are doing well! *Become a Patreon and have a say in what I make* www.patreon.com/chefjamesmakinson
I enjoy your channel very much. I'm 60+ so not on that track. But, I learned to be adept in the kitchen since I was very young from my next door Aunt. I'd consider myself non professional but advanced. I do have a question...
Since that time I've always used carbon steel knives. I recently started looking for a new knife and it seems impossible to find carbon steel anymore. Has the industry shifted away from carbon steel and towards carbon stainless? Or am I just looking in the wrong places?
Good morning for New York City thank you for answering my question I appreciate it 10:55 AM Tuesday April 4th I have delexia I'm 46 Old That's another word for learning Disability
thanks ,chef makinson.when i,was a commis chef.i worked,some places,who,wouldnt give you, a break ,after .8hr shift.your never to,old to learn ,.im 54,years off age ,now chef ranked .2nd level.i enjoyed .your seminar.👍
50 hour per week? lol im working an average of an 80 hours per week as a head chef in a small 4 star hotel in Austria and i wouldn't even want to imagine how many hours a head chef works in other more exquisite establishments!! MENTAL
Edit
In my contract states that my working hours should be 45 Hours per week but i almost always work double that and somehow i just love it.
What country you in James?
15 years as a chef and instructor. Having a positive attitude takes your further than anything else. Also, don’t ever burn bridges. Most places rather hire and keep a cook who has a good/ positive attitude and that is willing to learn vs someone who is not a team player with some superiority mentality.
very true!
Negative ppl in a kitchen? Yeah, no. It's tough enough already
Yes! i have worked a little bit in a kitchen, and you really need to be a team player, one of the most important parts. And learn fast 😂
@@Myrilia you can be a mediocre cook with a great personality and everyone will remember you and think highly of
This is true. Man nothing ruins the flow of the kitchen more than negative people who now influence others with their negativity.
I left the Culinary industry myself because of the insane hours coupled with the poor pay relative to the amount of effort the job requires. I was making around 40,000 USD annually, but working 72-80 hours a week, and while as a Sous Chef, the majority of my job was either menu development, training staff on new menu items, or expediting food during dinner service, the job is incredibly stressful and places enormous strain on your body as a result. I worked for about 5 years after going to Culinary School, and while I did love the job and I really did enjoy the food we were producing, it just reaches a point where you have to ask yourself if all of the effort, pain and long hours is worth it to you.
For some people, it is... they have the passion that they can push through that adversity and get to those higher levels where they start to actually get paid decently. But for me, I ended up choosing to step away so I could focus on my personal life and my relationship with my wife. To me, that was much more important than the accolades or praise I could have ever received as a Chef, or even the smiles on peoples' faces when they told me how good the food was.
Ultimately, those people are strangers, and while crafting a magical experience for them was enjoyable, it was only ever temporary, where my relationship with my wife is something I'll have with me for the rest of my life.
I fully understand what you mean. it is not an easy life if you want to have a family
Respect Man!
One reason why I'd never go into this profession is the fact that you're the busiest when everybody else is free. Nights, weekends, holidays, vacations, that's when people go to restaurants and you have to work the most. So basically, your free time will always be off-sync from your friends and family.
yeah you never coincide with anyone 🙄
Interesting. I do freelance so my timeline is never synced with anyone. Kinda feels nice knowing there's people in other industries that's going thru the same thing
@@ChefJamesMakinson yeah, I hear you. I was a bartender for 20 years and the only friends I ever was able to meet were other people from the industry, but even that rarely included chefs. Those guys were usually too knackered to go for a drink after work. Their schedule consisted of work, sleep, work, sleep, work, sleep, "bathroom break", work, sleep,...
Oh and the reason why I said guys instead of people is because the kitchen is such a macho place that women in the kitchen often have an AWFUL time and don't last because of constant hazing and sexism.
@@Mr666acab very true. it's a hard industry!
What can I say, rather serve then to be served, being a host for me outsells it all, seeing people leave with a grater smile then they had before, it’s all part of being a chef/restaurateur/sommelier
I've worked as a chef in a fine dining restaurant for over a year now. And so far, I'm really loving it, and I feel like it was the best decision of my life. I have 5 years experience as a deli worker/butcher behind me, plus I cook a lot at home (like, fancy stuff)
While I love the work, there are a few things I don't like. It's how arrogant or aggressive some chefs can be, I understand it's because of how stressful the job is, but it's still not an excuse to take it out on your fellow chefs.
In Norway, the working hours are 40 hours, and we are pretty strict with it here, but during busy seasons like summer and christmas, I usually work a lot overtime, and sometimes double shifts. It's important that we tell younger chefs about this, which is why I love how transparent you are.
Right now, I can only say that the job I do have really cemented my passion for cooking, and I hope I can eventually inspire more young people to chose the culinary arts.
Thank you! I'm glad that you enjoy cooking. 40 hours is pretty good! Normally you don't get overtime pay or extra time off here in Spain, but they are starting to change things. My father cooked for over 50 years, and cooked for a lot of famous people as well as the Royal family in the UK. He always told me it was a hard life and it's not for everyone. But you can travel a lot! :)
What about the pay is it good
Washing dishes is a fantastic way to start. I started washing dishes in a Japanese restaurant, and it's surprising how much you learn, even passively, about the structure, workflow and business of running a restaurant. This place was small enough where I was close to everything and everybody. For a year I was also making the rice. In the end I left and found my way into medical school, but I have a lot of great memories of that place which no longer exists. And after a hard shift there was nothing better than sitting down with everyone over a big pot of Japanese curry with rice.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice, and menus of cooks present, the wisdom of cookbook writers. Happy hungry! Cheers, Domenico.
This reminds me of my past life when I worked as a line cook in the kitchen. I got trained at The International Culinary Center (formerly The French Culinary Institute). Chef James is spot on with everything. I want to stress that it's not an easy job. I personally quit the career because it took too much of my personal life.
Spot on! It is not easy!
I had a good friend who was a chef. My uncle was thinking about changing careers back in the early 2000s. He wanted to become a chef and open a restaurant. My friend told him that the real money in being a chef was in your cut per head for hotel banquets. Most restaurants, even successful ones, eventually go out of business, most chefs won't become celebrities, but people will always go to conventions and have banquets.
You can make a lot more money in banqueting!
Im 17 at the moment, and cooking is the only goal I can think of that I want to do. And i love the idea of cooking for people but i just have to be prepared and ready for the stressful times and long hours. Other than that i would still cook and try to enjoy myself.
I am passionate home cook and learned a lot from you, James, thanks a lot. Big respect to all professional chefs, it's a really hard job.
My pleasure!
It's always good to hear from Chef James once again. His insights and advices to aspiring chefs are beyond inspiring. I hope he continues to be more successful along the way.
thank you!!
I've worked as a dishwasher then became an F&B admin. in the cruise line industry. I did not become a chef, but I'm part of the team and all the learnings and experiences from the cooks, Executive Chef's, bar dept. restaurant dept. etc. have elevated my standard in all the things I do in life till now and even teaching it to my daughters. Thank you, chef James for this video, it brings back memories.
Thank you Victor! My father used to work on Norwegian cruise line, different world!
I'm a restaurant manager with 10+ years in the industry, mostly responsible for the service and business side of things. I can assure you the kitchen is tough place.
on top of what chef james said in the video, which is exactly my experience, be aware that most of the business are small so no HR department, lack of work attics (people often yell) and of course you will get called on your vac day to come help.
Stay strong and find a place that respects the work force, from the lowest rank to the top. if you do manage to pull things off it can sure be amazing career!
Small tip: if you are a chef please let go of your ego and coordinate with the floor manager. he\she can give free drinks for a table who's food is delayed, can close the entrance to release some pressure and give you the customers honest opinions - which is the best way to improve. good luck!
Was working in the kitchen for 7 tears till was studding how to become a teacher , the they I needed to leave the kitchen was really sad, till this day I keep cooking as a hobby, it teaches me so much about food. Everyone who want to make food and have passion for it should try.
Your tips are very informative and straightforward.
Never stop teaching for us Chef James.
Thank you!
I really like that you talked about starting washing dishes first.
That's important.
That's where I started.
Not only do you get to see the workings of the kitchen.
But it lets the Chef's see what your made of.
I remember my first kitchen the Chef's told me that dishwashers had to wear a toque blanche at all times.
Funny guys.
Not looking to be a professional chef but I do love to cook and especially trying new recipes. I prepared your clam chowder last night and it was delicious!
I'm glad to hear that you enjoyed it!
much appreciated, lately actually with my resume drops I've been going in for dinner and grabbing a reservation as well. Getting lots of inspiration I've noticed that here in Canada the fine dining places like to put a few tables either at the pass, or in one case the bar was literally around the line. The Garde Manger was behind a window, but the grill and fryers were right in front of me and it gave me a chance to both watch and chat a little with the line cook since I was able to find a slower time of the day.
I got my first cook job about a month ago. I started at another restaurant doing dishes, prepping and cooking by myself with zero experience.i loved it as I didn’t have to deal with coworkers. But now as a cook we work ok, but the chef and sous chef mess around a lot in the kitchen while we are getting orders so I’m the only one working. It’s definitely frustrating. I was selected by the owners of the restaurant to work their first catering event (the chef was never included in this or the sous chef) and I loved it. I love my work and being in the kitchen. I can honestly say though that moving forward I want to go into either private/personal chefing or catering I work best either alone or when planning ahead for events. It brings me so much joy.
Yeah sounds pretty normal haha Just remember to have a good work life balance!
I’m with you. I plan on either doing catering or becoming a personal chef
I’ve been cooking in retirement homes since 26, I’m going to be 35 now, some upscale, even those places have some moments of stress and Bs, seems to pay better than working at a chain restaurant also benefited positions. Started from a food expediter. Never been to culinary school but I’m a STEM student. I think the hardest part of the job is the negativity. Sometimes people don’t treat each other that well in terms of how they speak too or speak about each other.
I've worked as a kitchen hand for my first ever job and I chose not to pursue it further as well. It's too stressful and the pay is quite insufficient. Another thing you didn't mention which I've experienced is that some chefs/co-workers can be quite aggressive (it's because of the work). I am happier with cooking when it's a hobby 😁
Not everyone is mentally strong to survive the kitchen
I work as a cook & a baker prior to culinary school after that i currently work with Grand Hyatt .. man it is tough.. it is so different from being a baker & working with a restaurant & like an organise Chaos but i love it
I’ve been very interested in learning how to cook. I was like, “Huh, I wonder if my favorite chef youtuber discussed what it’s like to be a chef.” Voila! Thank you and you make amazing videos!
You are very welcome!
Great content Chef, love how you pulled the curtain back and explained the industry... Top notch content Chef, keep it coming. Cheers. 🍻
Thank you JJ! Will do!
This video gives good insights to those who want to make a career in the culinary industry. It is a tough job the way you presented it here. Im glad you find the time to create videos for this channel despite your rigid schedule. I really appreciate the effort you put in this channel and for your followers.
thank you very much!
I really wanted to take culinary or hospitality in college but its more practical to choose another course. Im now in my last year for I.T its my dream to one day cook in a professional kitchen. Thanks for the great content chef James! Im really enjoying all of the content specially this one. ❤
Thank you!! You can always do a course or work after your studies
Thank you James for an interesting & informative video.
Another good option is volunteering as a dishwasher, kitchen hand or cook.
I wanted to be a chef when I was in highschool. After numerous chats with someone who was slightly older than me & training to be a chef, I'd changed my mind because of the hours / split shift & too much stress, so I didn't pursue it. The thought of losing my love for cooking was something I did not want to risk.
Instead I'm a home cook & volunteer within the community. I'd started as a dishwasher / kitchen hand & now one of the cooks. It's always a good option because it's a little less stressful & is enjoyable.
I stopped pursuing this career after a few years but I really enjoyed, I did events, hotels, restaurants but I just couldn't stand the long hours. I was really immature then so I didn't really push myself to be better and I didn't understood that in order to grow into a better position it would take me more than just a few months. Today I'm really grateful for the experience and still enjoy cooking and trying diferent things at home. Nice vid James, it would have helped me a lot when I started.
I actually considered becoming a chef when I was younger, got a job at a restaurant (I used to fix computers for the owner, so he already knew me) and I worked there as a line cook for 4 months before deciding this wasn’t the career for me. I love cooking, but the hours and the workload and multitasking was too much for me to handle; I will keep cooking at home in a more relaxed pace. Interesting thing to learn about France and the 35 hour limit, it is good to have work-life balance.
Thank you for this interesting video!
thank you very much! it is important to have work-life balance.
Me as a former chef an confirm, that it is not an easy job. My apprenticeship (I did it in Austria) was paid (300€ in the first of three years) was the hardest. You have to get aligned with the mindset of the industry. But after you are and feel more comfortable, it really starts being great fun. The most important part, especially as apprentice, is asking questions to any chef. Ask if they can teach/show you what, how and why they do certain stuff. This is how you learn everything. If you don't do that, for most of the restaurants and hotels you are just cheap Labor for the annoying tasks. Also the chefs are having the expression, that you only want to do the job, but that's it. If they are not passionate about teaching, which most are not, they won't unless you show interest. If there is too much work on your schedule to do it within your shift. Show the passion and ask if you can learn, do certain things after your shift.
Apprentices that are showing passion are the ones to get to do better stuff the longer they are in the kitchen. These are just my two cents in about 10 years of being a chef. I switched to something else within the industry after realising, I don't have it what makes a good executive chef. Now I'm in a high position in event sales, which I was only able to achieve due to my knowledge from the kitchen, service and banqueting.
As chef James says, there's a lot of different types of kitchen out there, and if you're looking for better pay, hours, and benefits, an institutional kitchen may be for you.
Don't look for excitement or great culinary artistry at the local hospital, though.
I'd recommend trying your hand at running a bar kitchen along your way, a great atmosphere for creativity, and flying solo means you polish those skills or fail. No pressure.😂
Chef's table becomes a thing here in my country, especially for those who love cooking but hate to work in a restaurant or not want to cook throughout a day, 7 days a week. I do love cooking a lot but never want to open a restaurant because I have a friend who opens a restaurant and be aware of how stressed and pressured he gets every day. That being said, he still loves what he's been doing ❤️
It's surprising how I find this extremely relatable even though I work in VFX industry which is completely different from Cooking industry.... Keep up the good work Chef, Subbed
Thank you!
I worked in an average restaurant for a year or so as a waitress and hostess. I always liked the idea of cooking for people, but the stress is real. Overtime I realized that I love the process of creating food, but I cannot handle the cooking under pressure of restaurants.
A most humbling of careers, I always said. I would love to cook professionaly, thogh not that big, love intimate cozy cooking.
As always calm, thoughtful and VERY educational. Absolutely love your obvious enthusiasm and passion for cooking coupled with a very realistic view of the realities of the profession. Keep up the awesome work. Making some significant changes in cooking techniques based upon your input.
The hours commentary reminds me of tech work. Except, as you said, you are standing. If I am pressed to work a 26 hour day (e.g. 3am-5am the next day) I am rarely allowed to stand.
Mad respect.
Thank you! Sitting to much can hurt a lot.
I genuinely love cooking, I know I'm reasonably competent albeit not great, but I really enjoy learning recipes, techniques, the process and just spending time making things in the kitchen. I truly respect chefs for being able to handle or at least tolerate all the potential negatives you mention Chef James. It's for those reasons I could never pursue a career in cooking. And that's not me criticising the profession or the workplace, I know there are many positives and that it can be rewarding in many ways. I only say I could never do it because I know my own limitations and that for me cooking is a relaxing and enjoyable pastime. I wouldn't want to tarnish that enjoyment by being in such a high stress environment that I know I would not be able to handle. So for me I'm happy to enjoy learning from videos such as yours and just enjoy cooking at home. Thank you for sharing your experience and advice with us all.
This is the best video that introduces the kitchen. I love it and will be sharing it to others. I am also passionate about cooking and even had the wonderful chance to work in catering and kitchens before I had the chance to go to a cooking school. Sadly my dad forced me out of the school and I had to live on my own. I just want to say that working in the kitchen can be very high stress, full adrenaline and it makes the time pass so fast, a day will feel like a few minutes. I also saw a lot of cooks break and quit. It was something else. This job is not for everyone and it is not for the faint of will. Though, it was the most rewarding job I have ever had. That includes writing and painting. I know that I am too old to go back to school... But I would if I could. 😍
Thanks for the clip. Getting quiet nostalgic.
The business is not for everyone. Thinking back 20 hours non stop during Xmas was normal as a trainee chef.
Have a lot of good memories as well as ... well not so good ones 🤣
Well said!
I’m in my 2n year in a culinary school in Spain, and there is something that I also need to point out for people who want to start this career. Not because you like cooking at home, you will like being a professional cook / chef. At home you go on your own and have plenty of time, nobody controls you and obviously you take it easy. I was lucky with the internships I had, even though they were extremely demanding and stressful, they never bullied me nor tried to make me go home because they didnt liked me, something that sadly its not that unusual in this world. You must be really patient and never reply your superior, get used to be shouted and rushed for absolutely everything.
Also special mention, many many cooks and chefs smoke for a really simple reason, its an excuse for a 5 minute break, many friends of mine started to smoke just so they can get out of the kitchen to relax for a moment hahahahaha
Very true! Escoffier structured it to be like the military.
hm that is something you shouln't have t get used to, no wonder ever less people want to become professioal chefs. WHo likes to get jelled at? I tell you nobody.
@@betaich "shouldn't" does not have a thing to do with reality.
Im actually happy cooking at home but this video is very informative, thank you chef.
Your welcome!
I do miss the kitchen, and cooking is still a true passion for me. My career path took me a much different way and it's been a good 20 years since I have set foot in a working kitchen. I finally discovered that I can scratch that itch a bit by doing competitions and occasional catering gigs. Keep up the solid work, I really do enjoy your content.
Thank you Jim!
Glad you touched on language - even in the USA, learn the language of those working in your restaurants. Here it's Spanish - importantly learn how they actually speak it in the countries where your soon to be coworkers are from.
I've pretty much picked up the "write-up" thing you pointed out to the extent of documenting everything with my job as an administrative assistant. Still some very good points to consider in the workforce in general and not just the culinary industry.
I'm glad I went into engineering and then IT. I don't have the temperament to be shouted at or talked down to without giving the same back ... and then having to pack up my stuff and go somewhere else. :). Being a Chef in training is too, too much like being a private with a bad Sargent on a questionable mission.
Cooking as an enthusiast at home ... now that is much more rewarding for many more day dreamers - I imagine.
Looking back I'm happy I worked as a chef but the comfort of a 9-5 especially with work from home flexibility and weekends/ holidays is so much better for me now
Great videoSomething that needed to be put out there.
After 18yrs working in Wales/London. I was craving to see my family more. Met some wonderful people. And learnt an amazing skill which serves my family and friends to this day. No doubt a very, very hard job. But the satisfaction level is also high.
Aye, I have a lot of good memories as well!
I didn’t cook, but I worked in dining part-time (washing dishes, helping bartenders, bringing dishes to buffet tables, cleaning up tables) and it was certainly SO busy.
Whenever I passed the kitchen, the cooks were always cooking, pumping out food all day… getting there at the crack of dawn and working until basically closing.
I didn’t see them outside of work so I can’t say for sure, but from what I saw, the chefs I worked with de-stressed by smoking. Not the best, but everyone handles stress differently…
I love cooking and trying out new recipes; But I can honestly say, I wouldn’t enjoy this if I had to do this to make a living. Thanks for sharing!
Thank you for posting this, chef! It’s definitely something to keep in mind if I want to switch careers to the culinary world. Thanks again and don’t burn yourself!
I remember this when I was starting as a line cook at a local restaurant in LA. 😂
My pleasure!
Great video James! As a former chef de cuisine, I'll likely be sending this video to anyone who asks me what to do to be a chef from now on.
Thank you! It means a lot to hear that, i tired to give a fair and honest opinion.
Thanks for sharing the reality of the industry.
At least I know what to expect.
I think I'd rather be a chef at my own home, no pressure...then it's intimate cooking
it's not for everyone and the pay is not normally great
I'm by no mean a professional chef, just really skilled in the kitchen,I started in a dish pit a 9.50an hr, worked in to a prep line, then line cook work, I preferred the prep line it's where I learned the most,
I remember working from Sunday to Saturday starting with 16 hrs on Sunday and working that down to 8 hrs by Saturday
Fascinating view of of this work. Thanks for this.
I did my pre apprenticeship bread and pastry (15 years old) and then 3 years apprenticeship in France (started back in 1984..) even at 15 it was 6 days 10hrs shift... now almost 40 years in the business and never worked less than 50hrs/week.
yeah I know the feeling!
Great video, thanks James. Very much agree that you need a healthy outlet for the stress.
thank you!
This video is A+ advice for any young lads and lasses watching this video.
Im a programmer nowadays, but doing the dishes and later becoming a prep chef/apprentice at a VERY busy place in Stockholm when i was young gave me an insane work ethic and has been helpful throughout my whole life, from being in the military to what i do now. Everyone should try it AT LEAST ONCE.
And im a really lazy guy by default, so that workhorse mentality never came naturally to me (still have to reach for it), but it sure was ingrained into me by working in a kitchen.
Thank you! yes, you can develop a very good work ethic when in the right place.
Thanks for this reality check video.
Im 40, in retail industry, Couple months ago (untill now) I've been having this idea of trying to get into this industry (without background or experience), I only see the good side
not a problem! it's not for everyone but that doesn't mean you wouldn't enjoy it.
Big salute to all chefs in the world! Thank you for bringing the beautiful art of flavours 🍀
Really complex information thanks chef
You are most welcome!
I´m starting culinary school after years of studying on my own here in Colombia. I´ve had a lot of experiences, mainly with barism but I hope to be an international chef some day, thanks for all the advice!
I hope you enjoy it!
I went to cookery school for a year but didn’t taught me anything. My cooking skill didn’t improve until I’m graduated from bachelor degree and start working at the 5 stars hotel, my skill start to get better. The best way to improve is you have to surround yourself with a great chefs.
agreed!
I recommend you react some menu
1.stir soft shell crab curry
2.massaman curry
Maybe you could try them later
very educational. im not looking to become a chef but i always appreciate a deeper look at another industry.
As someone who works in food business/jobs, so I do know some of what I means to be a chef; and I’m happy to see your perspective. Of course I don’t go that far, but I agree with a lot of what you said. Also this is why I have a lot of respect for chefs like Gordon Ramsey, and you; although not Jamie even though he’s probably been through the brunt of it as well.
3:11 Good thing you clarified that initialism.
Thank you James. Take care!
You're welcome!
Good video Chef James. I’m currently in culinary school in France. I must say I was hoping to see more positive talking points. I know it’s important to highlight the bad aspects of the industry, especially for someone that is hoping to become a cook but I don’t see many videos talking about the things they enjoy about the kitchen. Maybe it’s an idea for the future.
Thank you! I was trying to be as honest as possible, after having worked so many years in the industry.
I think this video is targeted more to those who don't know as much about what it really means to be a chef. So it's easy to "lure" someone in with the positive things (like putting smiles on people's faces when they eat your food) - but it's easy to overlook the hardship. And when someone goes into an industry like this full of enthusiasm, they could easily lose all that positivity when they find out the real work conditions. Knowing what you get yourself into is a much better way of approaching it in my opinion, you expect the hardships so you are already starting to prepare to overcome them.
@@SincoolKira I understand what you mean and I don’t disagree with it. Chef James definitely did a good thing by explaining those hardships but he could’ve also talked about what makes him happy in a kitchen at the end. Having negatives and positives would better help someone come to a decision.
I really enjoyed this video Chef. Very informative and insightful. I'm not a chef, but this video has made me appreciate your profession a whole lot more and the advice you gave for those who want to be chefs or the up and coming chefs is priceless. Keep up the great work Chef. Looking forward to your next video.
Thank you! I'm trying to be as open and honest as possible, there are a lot of misconceptions. 😉
I am currently in university and have two more years until I graduate. After sending over 400 emails, I have finally been accepted for an internship at a prestigious two Michelin star restaurant, where I will be working next summer.
My goal is to continue working with high-quality chefs to enhance my culinary skills. I am deeply committed to pursuing excellence in everything I do. Following my internship at the two Michelin star restaurant, I plan to gain experience at a one Michelin star restaurant in my country.
Upon graduation, my aim is to return to a two-star establishment to further develop my skills and contribute to their culinary innovation. Ultimately, I aspire to share my knowledge by teaching aspiring chefs and newcomers in the industry.
Congratulations on that! be sure to pay attention and practice before you go so they will notice you having more skills.
@@ChefJamesMakinson Thank you Chef, Except my mother language i'm able to speak 3 other languages also while my free times im reading lots of culinary books to improve my vision.
Very useful! That's truth! Thank you Chef!
My pleasure!
I’m Australian and also a chef with 8 years experience in commercial cookery, and here you’ll find a majority of the time apprenticeships are what happens. Though with an apprenticeship here, you are fully employed by the restaurant you work at, meaning you receive a wage, that will increase with your skill level, and then you will also attend a tafe or college to receive extra training, and it is usually 3 years, though it’s competency based, so it can be extended for longer if you don’t meet expectations.
Interesting. Normally here apprentices earn nothing or very little, like 250€ a month. Then again, the normal salary is not as much as some may think for Spain, and France.
whats you life like?Do you work 60 hours a week?Low salary?
@@ko-kf2nu I average 63hours a week.. and yeah pays not that great. I could go to a mine site and earn more but I prefer à la carte
I am Argentinian. In the '90's my best friend decided to become a professional cook. He went to a very expensive culinary school (created by the legendary Argentinian Chef "Gato" Dumas) and after several years and a fortune he finally got to work in a good restaurant... he quit less than a month later. He said the kitchen was small, uncomfortable, dangerous, and he had been horribly mistreated. (If only "Kitchen Nightmares" had been on in the '90's he should have known better than that!!)
sadly some places are like that, but like everything there are some good kitchens to work in, but a few thing will always remain the same. you have to put in the time and being motivated helps a lot!
Chef Charming struck again! Thanks! :)
Thanks for sharing your chef experience!
Good advice thanks
I, late in life, took my pleasure of cooking to the next level. I was dishwasher, the kitchen assistant, helping with some prep and fetching, then salads and serving on the line and second cook. I think I am a comee but am definitely a serious home chef. I presently work as a second cook after taking on line courses, practicing skill and LOTS of utube. (Not tic tok lol). I’m 61. Never 2 late. Country singer to cook 😎🤠🧑🍳
Thanks for the details, will share with my son
Gosh I remember working with a pastry chef trained in France. he was amazing such beautiful creations but I discovered that pastry is science period. To be a professional pastry chef either you have it or you don't and I was not one. You need a lot of patience.
When I was scheduled to work garde manger I would love to plate the desserts that were made for the evening or week or until the seasonal menu changed.
Yes it is an art!
Thank you for recommending this video chef ! To be honest I do want to be a chef, but don’t know what type I want to be, I would want to try fine dining and maybe one day open my own restaurant , but hey , it may be a pipe dream
Pick carefully and see where it takes you!
Be chef is one thing own a restoran is one that wat i learn watch restoran imposibble in the end is about passion
Beautifully DONE & WELL EXECUTED on your video!!!
Very informative video for the young budding chef James.. I was very surprised about the working hours in France 🇫🇷 35 hours was a huge shock as you explained how strict they are about it! Loved this basics series mate, now onto the Spanish dishes, very much looking forward to that playing 😊 great work👍
Glad you enjoyed it Billy! I had fun making this one! ;) I have a lot of stories but most are not suitable for YT. haha
EXCELLENT ADVICE!
I've been working on a position in a hotel/restaurant chain for a couple years now, so I've got a good look into the industry(both from my current job and previous ones). The statement about weekly work hours(70-90), especially during a season, it's pretty much the norm. I've often seen our cooks come to work at 6-7 am and it wasn't uncommon to leave at absolutely random hours late in the evening(or middle of the night) depending on workload and situation(events happening in restaurant/hotel). One thing I can absolutely advise - DO NOT work for minimum wage as a cook. Almost everywhere I worked cooks have been paid a fair amount above it, but I have worked in places which didn't. Do not get scammed - it's not an easy job, it's an incredibly physically and mentally taxing/demanding job.
Very true!
Amazing that you upload this video! All the things that you say it’s true! Like it 🦇
Wow perfect resipe design and cleaning restaurant, thanks to sharing good evening I watching her
I'm actually shocked that Le Cordon Bleu uses induction! I'm an RN in the USA and used to high stress and would love to go to cookery school to learn when I retire, but dang ... the hours you all put in! It makes us nurses look like lazy people! Thank you for another wonderful video, Chef James!
Thank you!
Half day 8 hours wow i admire you guys alot 😊
thank you! yeah its only half! haha
The culinary industry is facing significant challenges, including low wages, poor work-life balance, issues with addiction, and so many more problems. If you are passionate about this lifestyle and truly love cooking, then it can be rewarding. However, if these aspects do not resonate with you, it’s best to consider other career paths. Consider yourself warned. Great video though.
I wasn't there to experience this, but my friend did it, and he's an honest guy. He has schizophrenia and one day he just stopped and placed both hands onto the flat top. He does have scars from it, so I believe him and knowing him well enough I believe it. So I think a good mindset is preferable. The kitchen, while considered in my area a basic wage job, is quite dangerous
I was so surprised to find out that a co-worker who used to work as a chef for short of a decade and she switched and working as a graphic designer
Valuable information.
I looked into getting a side job next to school/college/uni in a kitchen. It's ridiculous how little people in the kitchen make looking at how important it is that they do their job well and the stress you need to work under. It's way easier to just get a job in sales (in a store or at a call center) and you'll make way more money with a way easier job.
Sadly yes, but many do it because it is there passion. Some do have good positions.
My experience is a bit different. I worked the kitchen at a head start preschool. Got out of that and became a teacher. Later on, I volunteered at soup kitchens. Worked at hotels and that was a nightmare. Way too understaffed. Back to cooking at the local homeless shelters and at the soup kitchens.
I hope to go back to working at the soup kitchen as it would be me cooking for 200. The downside is that charities can't be bothered to buy some restaurant small appliances or a proper range. Clean up at the soup kitchen are volunteers from those being fed. Nobody is allowed to eat until seven volunteer for clean up. Work either three or four days a week of split shifts.
I sometimes help a friend out with a catering job.
What I always hated when working with others is the insane drama! For some reason I am more susceptible to being bullied than the norm.
true there is a lot of drama and you see the same issues in every kitchen, people not working, or showing up to work, etc.
In Germany, if you are studying for a degree, there are many courses which allow a "dual studying" approach, though I'm not sure for which parts of the culinary industry this would be possible. Essentially, you work and study at the same time. It extends the time needed to obtain the degree, but at the same time you gather relevant work experience, with your studies directly contributing to the things you can then do at work, or at least learn doing there, since you gather much more know-how from studying that you can then use to hone your skills at work (with supervision). The employer pays your tuition and gives you a little extra for the hours worked, giving them a quickly developing employee that can do many tasks on their own and you as student get experience and a degree not just for free, but with financial gain.
I am currently pursuing this with an employer in a tourism based industry and they are always eager to train new people to maintain a supply of workforce, which is spread thin. Most companies also offer to keep you in a variety of positions and departments since they already trained you in the operations of their place and it's an opportunity for them to keep on new, young employees that they know can work to their standard and therefore secure the future of their business. One hand washes the other.
That would be nice. But what about 40 year olds changing careers ?
@@zilverheart you can study at universities with this model at any age
@@knownothing5518 you get the university first or employer first?
@@zilverheart That's really up to you. You can just enroll at a course all by yourself and study full time and find a company partner whenever, however until you do, you'll be covering all the costs and might miss out on some time you could use gaining practical experience, so it is generally advise to look for a partner company first. You can also switch companies at any time.
@@knownothing5518 ty
I had to give up on becoming a chef about a year and a half into an apprenticeship, I developed a carrot allergy and more or less couldn't taste the food due to it causeing a reaction.
Often the reaction of many people is "well just don't cook dishes with carrot", but unfortunately I have to avoid things like parsley, anise, celery, fennel, caraway, dill, cumin, and coriander aswell. Luckily I can now have the majority of the things I used to have to avoid so I can eat out with some caveats(carrots are still too spicy) and I still pursue cooking as it is a passion of mine.
really?! I have a few allergies myself with shellfish it's not fun when i have to cook it.
@@ChefJamesMakinson Yes, about 17 years ago carrots started putting me into anaphylaxis, and giving me hives just working around them. It was pretty bad, and I ended up deciding to change careers after seeing a specialist as I learned that I had developed an allergy to most of the menu I was working with at the time. I have considered going back to it, but for now I'm happy keeping it as a hobby.
Im glad to be able to work with you in hotel arts ! you are amazing chef !
Thank you so much!