I am a successful certified chef of 30 years. Recently in a post, a student chef asked me why chefs work such long hours ? I really want to see everyone else's input before I answer the student. I have worked 50 to 70 hours a week all my career, 6 and sometimes 7 days a week. I began to look at other professions and found that for some reason, chefs do work more hours then most. All construction trades, Carpenters, plumbers and electricians work 40 hours (and most make more money than chefs), Business and banking people work 40 hours, teachers and professors work 40 hours..... The student asked me; "who decided that it is OK to work the chefs these hours, why it is not normal for most other professions to work more then 40 hours, and it is expected that chefs are to work more than 40 hours in the culinary industry?" Chefs, what is your answers to this question? _______________________________________________________ In addition to my comments, I would like to say that a good chef with great management skills doesn't have to work ungodly hours. "But, also, He or she needs to be supported by the establishment with the proper number of staff, so he or she is able to manage their time, not to get burned out! . There is allot of cheap bastards out there that own restaurants. And allot of hotel general managers that get their yearly bonus according to labor costs. Check this out: I found this add on Craig's List recently: Ha!, talk about dangling a carrot in front of an unsuspecting young chef. This is a real "help wanted" add in OC, Ca. ________________________________________________________ Chef, needed to take over the entire Kitchen. American / Italian food, 70 hrs a week, 6 days a week. Will pay a top salary, and profit sharing every month. I am looking for a long term relationship and possible ownership. thanking you, send resumes. _________________________________________________ A truly successful restaurateur wouldn't send adds like this. So, beware... This restaurant owner doesn't want you as a partner. He's a cheap bastard, his business is failing. And if a you're the chef that takes the job and turns the business around, the owner ain't gunna make you a partner, you'll be tired and pissed off by then. He'll just run another add for a fresh sucker..