Overrated Career: Chef

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Firstly, Gordan Ramsay is an out-of-this-world chef. He has worked extremely hard to be where he is now and the culinary world would be a very different place without him. He has the upbringing of the old school chef, a misfit in society, and now he is caught in the television crazed celebrity chef business.
I am an apprentice chef and realise the numerous difficulties that surround a chef lifestyle. First few years its bad pay, bad hours, no social life and no hope for any contact of the real world outside hospitality.
I do not want to quit however. If you have a real passion for food you will be addicted from the start. My life revolves around food, and now that i have been employed by an excellent company that looks after me I am able to be payed correctly, have a healthy relationship and look after my own household.
It depends what you are looking for. If you want to work in the 3 Hat (aus) restaurants, go for it. But usually they are privately owned and very hard work, and strong chance you will fear for your own life at times.
To the other comment. Soul food writer.
Dont get me wrong Im all for cooking from the heart and producing good soul food from whether it be organic, seasonal, free range produce but there is a definite line between a home cook and a professional. You know some people (me) dont have that family background and food knowledge before they step into a commercial kitchen. Once again Im not attacking you, I am envious you are so lucky to have that upbringing but once again people should really read into the professional work of a chef as it very different to home cooking. The only reason I decided to begin this journey is because no one in my family cooked and I want to pass my knowledge onto my children.
Anyway there is a lot to be said about this matter and I absolutely can not deal with people calling a brilliant chef like Gordan Ramsay an imbecile. You try running numerous 3 Michelin Starred restaurants and lead a balanced life.

Cait 1:28AM January 22, 2012

You make it sound horrendous, while it is hard work, we also have fun and besides all of that being a chef is a labor of love, its a calling and while at first you may not be running the show you will eventually get there, as with anything you have to earn the right to be in charge, you jave to work your way up.

Ange 4:17PM January 03, 2012

I agree that being a Chef is an overrated profession. Before I continue - I have to say one thing - what inspired me to become an chef, is everyone on my family my grandmother/father,father, mother, sisters, bothers, can cook. But after becoming a chef, I realized that this profession is not what it's cracked up to be. Most likely a person who goes through Culinary school will wind up cooking for a loud-mouth know-it-all who expectations are as ignorant as a bloated sheep. They want you to cook the same ole same ole, and what inspires them is about as innovative as a fashion show in the back alley's of France ( when's the last time you saw someone wearing the freakish-drug/food-depraved inspired costumes they come up with every fashion season.) I say, if you can cook some real down to Earth "Soul-Food" ( indigenous -- relative to one' culture) that's all that matters. All of these TV "CHEFS" have lost their way. Take Hell's Kitchen for example, I bet, for the sake of ratings, the producers only invite the worst of the best of the so-called chefs that audition to become contestants on the show. The bottom line is this, if someomne can capture the traditional tastes, which is the soulful goodness/comfort food that embraces all of your senses of the culture that you grew up in, and the cultures that you want to explore ( that's another topic all together) food that's like a warm blanket on a cold night, who needs the pretentious melodrama of a Ramsey-like chef. My grandma, and everyone else in my family could cook circles around any so-called chef/culinary graduate anytime/ anyday. So if you want to become a chef, learn the basics from the elders of your family, don't listen to another person's critic, keep the tastes local, and first and foemost, don't give in to a pretentious-schooled chef as a mentor. Cooking comes from the soul, not school.

Ed of NC 5:15PM July 28, 2011

the money seems great to an out sider, break it down and even at 60 grand a year 80 hous a week and your making minimum wage. do you want a family because the two options do not go together, you will end up unhappy and paying child support in about a year if you choose the chefs path. Do not get me wrong it is the only thing I know and would do for a living but there is a huge amount of things missed in life for a job thats over when its over, and only then do you look at the time and passion put in and the lack of return on investment.

a good one of MI 4:49PM August 09, 2010

I started cooking twenty one years ago. Icook because I love to cook. I became a chef ten years ago. I cook less now but all of the human dynamics and joys of filling bellies are still there. as i came up thru the ranks the phenomenon of the food network, Emeril and the culinary schools run by corporations began to fill kitchens with kids and late-in-life switchers. The talent pool shallowed. being a chef somehow became glamorous. the kids and forty somethings thought that being a chef was someone who just created. NOT SO MY FRIEND. Chef comes from chief. the boss...at least once a month I meet a youngster having dinner with his/her family who says, "I want to be a chef"...I always tell them to be a cook first. People don't wake up and say I want to be a CEO, they usually start with clerk or bank teller or analyst. CRAWLING BEFORE WALKING IS GOOD. being a chef is not easy...doing something special should not be easy otherwise everyone would do it and it wouldn't be so special any more.
I am happy and pleased to see that some of the people who have shallowed our talent pool have seen the light and are returning to those normal lives and normal hours. some times it's just best to leave things to the pros.
last but certainly not least I think its poignant to remember that restaurants are part of the hospitality industry. HOSPITALITY should be the same as when a friend invites you over for dinner....good food, good atmosphere, good people... The people making the food should want to be there to feed and nourish as best they can. Drug addicts are everywhere, deadbeats too!!! part of being the chief is managing...part of managing is knowing how to deal with what you've got....restaurant work is stressful and kitchens turn that up a notch...some people need an outlet for that stress and they find it in dark corners....THE LIFE OF A CHEF IS NOT FOR EVERYONE...FOR THIS WE SHOULD ALL BE THANKFUL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Simon Z of CA 4:17PM May 31, 2010

Everything he said is spot on. Leave it as a hobby. I've attended not one, but two training programs and I've worked for some well-known restaurants in my city. I was the captain of an ACF culinary team and can hustle with the best. Unfortunately, all that means nothing because its so hard to pull in a profit in the food business. Too many psychos, drug-addicts, drunks, and illegals/felons willing to work for nothing. There are no formal standards in most places unless you work in a corporate environment like a hotel or management company. You'll want to avoid such places like the plague due to all of the bureaucratic BS involved. If this is your idea of a great work environment, then have at it. Hours stink, sales department gets all the glory (And Money), no insurance, hours stink, no money, lazy crackheads, out of touch students,etc.....I could go on forever.
Go read Kitchen Confidential by Anthony Bourdain and you'll get a realistic picture. There are few exceptions and don't be foolish enough to think its a fun lifestyle. The only people who would disagree are cooking school instructors because they got it made and would never want to go back to real cooking. As we say in the life; "Those that can will and those that can't will teach". Kinda like a CEC. Fancy letters after your name mean nothing in this business. It sucks and I'm praying for rain.

Bubba Gump 3:26PM February 14, 2010

I love how you put your customers needs before you own even if you know that the food was made just how they asked, you never stop to question their oppion why. You went by resteraunt and store code to think of it as the customer is always right no matter what the situation was; and thats what I love about your company. If there was any place i rather eat at i would choose your place of buisness.
sincerely,
Delisasha mccraley

Delisasha McCraley of IL 10:57PM February 12, 2010

As a chef for 10+ years, I learned everything I needed to get out of the career. Not only are the hours long, the work dirty (at the end of the night you slog through all manner of grossness and trash - even to a lesser extent in celebrity kitchens to remain nameless), but it is a psychological killer. As an executive chef you have to deal with many employees that are basically drug users and unmotivated losers. Hate to say it but many who try to be cooks don't have the tenacity or motivation to become good or the patience to gain skills, you end up being an underpaid babysitter who must also be an accountant, price haggler, inventor, and usually end up not cooking at all! You create and others execute because you have so much on your plate. I had so many successful alcoholic friends going for divorces or going to rehab it's not even funny! Avoid this career and leave it as a hobby.

gc of SC 2:32PM January 23, 2010

I think, I know a reporter that writes about nothing is overrated! Yeah I'm talking about you martry.

roling mota of TX 3:55PM December 23, 2009

The one gentleman is correct. You must give up your life to hold a job as a culinarian. There are alot of rewards that come with the job as well as let downs and headaches. Ive worked for 4 different companies. The first 3 I left
on good terms the last I was basically used and finally fired after 13 months of pure harassment. Make sure you know the company and you investigate the company thouroghly. Food service is also known for management wanting quarterly bonuses and will do eveything in there power to get it. And they dont care who they step on ,use, or hurt to get the highest. 20 years is enough for me, Im going into nursing. I need to save money up for retirement.

Vincent of WV 1:54PM December 19, 2009