- Joined Jun 22, 2011
Have you ever worked a job besides kitchen work? Many guys are in the kitchen because they can't stand 'more stable' jobs.So here I am wondering to myself, is it time to get out already and find something more stable? Or is there hope for this career?
I'm not exactly sure where to begin...
Well, I'm currently 'chef de partie' at the restaurant where I work. We serve Italian food in a casual environment, but everything is done from scratch and we only use fresh, seasonal, local ingredients. It's pretty wicked, we get two whole pigs in every Thursday and we use every part. The executive chef has a great reputation and definitely knows his s***. We are consistantly very busy, which surprised me to be honest - not even Sundays or Mondays are remotely slow. I just started here a couple months ago after a year long stint at a very high end, award winning restaurant in the city.
Unfortunately, I'm having doubts about this career in general. I mean, I'm sure you've heard it before... 70 hour weeks spent busting my a** for a tiny paycheque? Is it worth it? This is a big question for me. I love what I do, but I care about having free time as well.
I'm also concerned about moving up. I know I'm pretty young, but I feel like I could be stuck working as 'chef de partie' or 'line cook' or whatever, forever. I work with a lot of people decades older than myself that have been in that position for a long time, and potentially make LESS than me (if that's even possible). I'm worried I'm going to be 50 years old one day, suffering from the physical stress of working the line, and still making like $20,000 a year.
Finally, there's the matter of respect. I feel like hardly anyone respects the career of a chef, unless you're some ridiculous celebrity. I think in this field there's a ton to know and a lot of expertise involved. My family doesn't agree, and niether do many of my peers it seems. People appear to look down on the food industry.
So here I am wondering to myself, is it time to get out already and find something more stable? Or is there hope for this career?