topic Re: A Chef's Life - could you handle it? in Kitchen

A Chef's Life - could you handle it?

house_cat — Wed, 17 Jun 2015 01:16:40 GMT

I watched a few episodes of "A Chef's Life" on PBS.

It's a very difficult career. I think it would completely sap my enthusiasm for cooking. As much as I love coking and baking, I'm glad I don't have a food-related career.

What about you?

Have you ever been a professional chef or cook, restaurant owner? Would you enjoy it?

Re: A Chef's Life - could you handle it?

IamMrsG — Wed, 17 Jun 2015 01:29:55 GMT

@house_cat wrote:
I watched a few episodes of "A Chef's Life" on PBS.
It's a very difficult career. I think it would completely sap my enthusiasm for cooking. As much as I love coking and baking, I'm glad I don't have a food-related career.
What about you?
Have you ever been a professional chef or cook, restaurant owner? Would you enjoy it?

House-cat, I don't know the show to which you refer, but I can certainly empathize with your thoughts about being a chef. I once thought it was my life's calling. I even tested for, and, with a perfect score, enrolled in a highly regarded culinary academy. I knew the hours for a chef are terrible. Then I got to thinking about being away from home and family for every holiday. We had a small child then, so with a heavy heart I withdrew my enrollment, and threw myself into being a home cook.

Many years later, with urging from my DH, I started cooking for a friend in his winery kitchen. As small scale as it was, I quickly realized I was too old to work so hard.

Re: A Chef's Life - could you handle it?

PenneyT — Wed, 17 Jun 2015 01:54:33 GMT

I don't think I could stand the stress and chaos, lol! I have real admiration for those who can! :0)

Re: A Chef's Life - could you handle it?

151949 — Wed, 17 Jun 2015 02:19:59 GMT

I could handle the stress, I had a very high-stress job, but the chaos would make me insane. I am a very organized and tidy person. The hours wouldn't bother me. My hours were equally bad.

Re: A Chef's Life - could you handle it?

Sammijo10 — Wed, 17 Jun 2015 02:55:29 GMT

I once took an all day class at the CIA in Hyde Park, NY on soups. We made seven soups between 9 am and 1 PM, and then had a wonderful lunch cooked for us by actual students at the school.

After lunch we went back to our kitchen and tasted our handiwork for the day and completed clean up - just like a real restaurant kitchen.

Now, before retiring, I worked many long hour days and weeks, travelled for work a lot and was often 'exhausted', but never was I as tired and achy as after that day long cooking marathon - and that was with a lovely break for lunch!

So, no, HouseCat, although I love to cook, bake and experiment in the kitchen, that kind of career would have killed me at 50. I now have a greater admiration for those that cook in restaurants and are able to do it well.

Re: A Chef's Life - could you handle it?

sandraskates — Wed, 17 Jun 2015 03:49:28 GMT

House_cat! I wondered if you'd made it over!

I worked in a lovely hotel for a few years that boasted a high-end restaurant and a coffee-shop, There were 3 full-time head chefs that worked very long hours, starting usually around noontime. On the days they worked, they had to come in early for placing orders and working out kitchen staffing. Then they'd leave after the restaurants closed at night.
During my years at this hotel all of them got divorced. It was not pretty.

Although I've sometimes thought it "might be nice" to have a little sandwich shop I think I'd burn out.

Re: A Chef's Life - could you handle it?

feline groovy — Wed, 17 Jun 2015 04:23:51 GMT

Hell, NO.

And I've never been in that area of service.

But I give props to everyone who has, is currently, and will be!

Re: A Chef's Life - could you handle it?

IamMrsG — Wed, 17 Jun 2015 05:05:17 GMT

I just remembered something the head of the culinary academy said to me during my entrance interview. He told me that, as a woman, I would need to be better than a male chef to be considered as good as one.

Re: A Chef's Life - could you handle it?

Anita Bourbon — Wed, 17 Jun 2015 05:10:58 GMT

I went to culinary school at the CIA and have worked for years in high end restaurants. I've essentially decided to retire and move to the producing side for some local farm to table restaurants (produce, charcuterie, cheese, stuff I can do on my farm basically). It is without a doubt a mentally and physically draining career and in the end I got really tired of the constant stress, harassment, abuse, and the rampant drug use all around me. The fact that I worked twelve plus hour days at Michelin restaurants for wages better suited to a fast food restaurant irritated me to no end...it's really horrible how badly cooks are treated in fine dining. I've never seen the show the op is referring to (I loathe shows about restaurant life because I just argue with the tv the whole time ), but I bet it doesn't scratch the surface of the ugly side of the industry. It's definitely a rush and obviously I still love to cook, but being a line cook is not anybody's long-term goal.

Re: A Chef's Life - could you handle it?

momtochloe — Wed, 17 Jun 2015 12:43:32 GMT

@Anita Bourbon wrote:
I went to culinary school at the CIA and have worked for years in high end restaurants. I've essentially decided to retire and move to the producing side for some local farm to table restaurants (produce, charcuterie, cheese, stuff I can do on my farm basically). It is without a doubt a mentally and physically draining career and in the end I got really tired of the constant stress, harassment, abuse, and the rampant drug use all around me. The fact that I worked twelve plus hour days at Michelin restaurants for wages better suited to a fast food restaurant irritated me to no end...it's really horrible how badly cooks are treated in fine dining. I've never seen the show the op is referring to (I loathe shows about restaurant life because I just argue with the tv the whole time ), but I bet it doesn't scratch the surface of the ugly side of the industry. It's definitely a rush and obviously I still love to cook, but being a line cook is not anybody's long-term goal.

First off, welcome to the boards Anita (love the nic!).

Thanks so much for this posting and sharing your first hand, behind the scenes glimpse of what goes on. As tough as they can make it look on shows (I am watching the reruns of Top Chef right now) I can't imagine how hard that job is.

I am not a good cook but love to watch and listen to those that are. Thank you again for sharing!

Re: A Chef's Life - could you handle it?

momtochloe — Wed, 17 Jun 2015 12:46:46 GMT

@IamMrsG wrote:
@house_cat wrote:
I watched a few episodes of "A Chef's Life" on PBS.
It's a very difficult career. I think it would completely sap my enthusiasm for cooking. As much as I love coking and baking, I'm glad I don't have a food-related career.
What about you?
Have you ever been a professional chef or cook, restaurant owner? Would you enjoy it?
House-cat, I don't know the show to which you refer, but I can certainly empathize with your thoughts about being a chef. I once thought it was my life's calling. I even tested for, and, with a perfect score, enrolled in a highly regarded culinary academy. I knew the hours for a chef are terrible. Then I got to thinking about being away from home and family for every holiday. We had a small child then, so with a heavy heart I withdrew my enrollment, and threw myself into being a home cook.

Many years later, with urging from my DH, I started cooking for a friend in his winery kitchen. As small scale as it was, I quickly realized I was too old to work so hard.

Based on the recipes and the advice you have shared on these boards, I am not at all surprised to hear of your culinary background. Your passion for cooking shines through and even though you may not have been able to exactly follow the path you first chose, I hope you are enjoying your talents and skills to their full potential. I for one am glad you come and post. I need all the help I can get!

Re: A Chef's Life - could you handle it?

IamMrsG — Wed, 17 Jun 2015 13:51:39 GMT

Anita Bourbon, welcome to the Recipes forum! I hope you find us a worthy bunch. Whether it's true or not, we like to consider ourselves the friendliest one in the QVC community.

Your comments about the conditions under which a line chef works struck a nerve with me. I remember being heavily warned in my entrance interview about the sort of folks I'd be working around. Even then, I thought the interviewer didn't think I, a woman <gasp!>, could take it.

Are you a bourbon aficionado, too? (Clever nickname!) This may be something we could delve into.

Edited to add: When I referenced "the friendliest one in the QVC community," I was, in my thinking, combining 'Kitchen' with 'Recipes.' Old habits.

Re: A Chef's Life - could you handle it?

IamMrsG — Wed, 17 Jun 2015 13:34:07 GMT

Mtc, thank you so much for your kind words. You started my day on a bright path.

I've seen your posts around the community and have enjoyed them. Your articulation, clear thinking and friendliness has been an asset to conversations. It doesn't take long to recognize whose name represents what quality of post to expect, and I do not hesitate to read yours. I hope we see more from you.

Re: A Chef's Life - could you handle it?

momtochloe — Wed, 17 Jun 2015 13:49:16 GMT

IamMrsG I thank you for your kind post, it actually brought tears to my eyes! Thank you so much for what you wrote. Sometimes it's easy to feel invisible on these boards so that really made me feel great!

I so wish I had your culinary skills but I truly appreciate your recipes and advice. Since I am by myself, I can't make everything I would like to but with folks like you helping me things are actually getting a bit better in the culinary department.

Thank you again for making my day. You will not be able to pry the smile off of my face!

Re: A Chef's Life - could you handle it?

Caaareful Shopper — Wed, 17 Jun 2015 14:46:40 GMT

My son has a CIA culinary degree and is a chef in a fine restaurant. He has moved back in with me to save for his house. I now see first hand how grueling this job is. He works typically 14 hour days (he's also a manager there). Goes through special "restaurant shoes" every two months from wear & tear. Fills in at another sister-restaurant when needed. Often works 2 to 3 weeks without a day off because he's constantly picking up slack when some of the junior chefs cannot come in. All this is a substantial move UP from his earlier chef positions, he says those other ones were awful, but this restaurant is considered one of the best and is competitively hard to get into. Oh, and he NEVER cooks for me at home, not that I ever ask or even see him. I admire him so much, but I could never do it!

Re: A Chef's Life - could you handle it?

momtochloe — Wed, 17 Jun 2015 15:10:33 GMT

CaaarefulShopper, a friend of mine's son went to culinary school and has now switched over to restaurant management. This way he is still in the environment to a point but he also gets to enjoy cooking for his family when he gets home. I am sorry to hear how these folks are being treated. You really have to be dedicated to stay in that game. I wish the very best for your son, he sounds like a great talent and knows what he wants!

Re: A Chef's Life - could you handle it?

Caaareful Shopper — Wed, 17 Jun 2015 18:08:39 GMT

Thank you SO much mtc! I'm going to share this with him tonight, or as soon as I see him (which ever comes first!).

Re: A Chef's Life - could you handle it?

Sammijo10 — Wed, 17 Jun 2015 19:35:15 GMT

Anita, have you read 'Kitchen Confidential" by Anthony Bourdain, and if so, are the stories of the chef's scene in NYC true?

Re: A Chef's Life - could you handle it?

house_cat — Wed, 17 Jun 2015 23:54:45 GMT

Thanks for the reponses. I guess I'm not alone in thinking that you have to make too many sacrifices for that career.

If I ever retire, I'm going to volunteer in the kitchen at our local senior center. They make 350 lunches every day, for the home delivery program and an additional 200 lunches for the seniors that eat at the center. Those volunteers work very, very hard, but if I am physically able, I think it will be a rewarding way to spend some of my retirement years.

Re: A Chef's Life - could you handle it?

house_cat — Thu, 18 Jun 2015 00:02:57 GMT

This post is just a test to see if my signature line is coming out correctly. I'm having trouble with the whiskers, for some reason.