Young chefstudent in doubt about carrer

Discussion in 'Professional Chefs' started by seb96, Jan 9, 2017.

  1. seb96

    seb96

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    Hello chefs

    I'm a young chefstudent at 20 year, working at one of the worlds best Michelin restaurant in copenhagen. It's really good, nice, learning and such but... I feel like i don't have a passion for food (maybe i never had).

    Saturday was bad night for many. The students gets the fault primary i feel like. I got numbers to remember from a chef and then i do my thing. Around 5-10 min between numbers like 4x, 6x, 2x. (i remember, but some how they don't got enough at pass, when called)

    What should i do? Keep getting yelled at, being miserable or.

    In my sparetime i live alone, sleeping long, started to train, playing lots of computer with brother and Friend to keep contact. We play a lot. Don't knoe what to be :-(
     
  2. phaedrus

    phaedrus

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    Chef Thomas Keller has said he doesn't like the word "passion" when applied to cooking because it's absurd to think you're passionate about it all the time.  I think committed is a better term (mine, not his).  The kitchen is a lot of work and there often isn't much reward for it save the satisfaction of doing something you love.  If you don't love it then maybe make a switch to something else while you're still young.
     
  3. seb96

    seb96

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    But how do i find out what i love to do?
    I like to make food, but also i don't feel like thr other guys at work. They really love it, you can tell.

    How do i tell my family and friends?
    How do i find out what to do after?
     
  4. phaedrus

    phaedrus

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    That's a lot to process all at once!  I dunno; we get caught up in the old sayings "do what you love and the money will follow" and "follow your passion and you'll never work a day in your life".  But is that realistic?  There are 168 hours in a  week.  Generally I work 60 of them.  Do I love it?  Sometimes.  Is it what I live for, the thing I'm on the planet to do?  That's a lot to ask of a job!  How do you want to spend your life?  Will you live to work or work to live?  It's easy to let your job become your whole life when you're a chef, in part because it's what they call an "ego investment job" meaning a job that defines you and who you are.  For example, a Navy SEAL is a SEAL all the time.  A doctor is a doctor all the time.  A cop likely thinks of herself as a cop even when she's not at work.

    Maybe another thing to contemplate is what makes you happy.  If you won the lottery and didn't have to work what would you do?

    Again, it's asking a lot of your job or career to provide not only money to live on but happiness and a reason to exist!  I love being a chef (most of the time...maybe not this week but most weeks) but it's not all I am.
     
  5. flipflopgirl

    flipflopgirl

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    Sounds like your family is an important part of your life.

    Ask them these questions.

    It is not like you have to completely cut off your arm because of a hangnail.

    No rushing... open a dialog and then allow everyone to speak then listen.

    See if there is something there to salvage.

    mimi
     
  6. seb96

    seb96

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    I talked to my mom and she told me , that i should be at this restaurant to summer or something and then try something new, something like a small restaurant in small citites and such. 

    Maybe i try that.

    I have absoulut no idea what i should do i my life. Being salesman , professional pc player or taking a gym and working in IKEA.

    If i won the lottery , i would buy my brother/family/bestfriend what they needed (most) , then i would like to travel around the world and see new places. 
     
  7. korsakow66

    korsakow66

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    take a step back

    go try working in a real restaurant with real food and real people

    and with time off to have a live beside your professional career

    being 20 and working your as off in a restaurant as your in now can be to much if youre not obsessed

    i've been there on your age so i know what i'm talking about
     
  8. seb96

    seb96

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    Sooo.. take a step back.. start working at a Inn outside town for a while. Learn all the basisc and such ?

    My mom told me to wait a bit and see what happens. So maybe leave the michelin restaurant to summer and then write to a inn or small restaurants outside the capital city and try something new / slow paced ?

    but i still don't know if i want to be a chef. I love to see peoples faces when telling them the dishes and such , but i'm not that smart like the others.
     
  9. korsakow66

    korsakow66

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    my parents owned a 1 michelin star restaurant

    so they wanted me to take internships in posh restaurants,preferably 2 star restaurants where i could learn the ropes

    hoping off course i would resume my career in there restaurant

    i found out the 85 hour work week and the beating in the kitchen and the disrespect from the headchefs that came with it wasnt my thing so i left this whole delusional world

    take some time off

    let everything get quiet(including your mom)

    listen to your heart

    go!

    (i am now owner of my own restaurant,low profile but its totally the anarchitic me)
     
  10. flipflopgirl

    flipflopgirl

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    If I won the lottery.....

    I would open a bar and grill and invite you to piddle in the kitchen all day long.

    But I don't see it happening.

    Turn off the game console...open your windows and air out your apt.

    Take some walks.

    Exercise can be cathartic.

    mimi
     
    Last edited: Jan 10, 2017
  11. efesto

    efesto

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    Well you are in Denmark. The mecca of modern cuisine, possibly are working at a place which many of us can only dream of working or even stepping through the door. You are most likely learning and doing modern cooking techniques and learning excellent skills in like you say is a Michelin star restaurant. 

    In my opinion, if you do not enjoy, feel right and home in a kitchen, you should switch careers. And since you are so young, you have so much time to figure out what youd like to do. It'll come to you naturally. 

    But if you like being in a kitchen and working with you hands, perhaps you could look in to a different branch in the culinary industry. Or focus on a certain skill within the industry and be the best at it so people hire you just for that skill. I think its super important. A buddy of mine sucked in cooking. He had the worse flavor profile and he knew it but was Excellent with his knife. He used the knife like his hand. So he became a butcher.. Now hotels pay him big coin to butcher and age meat. 
     
  12. seb96

    seb96

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    Trust me... I learn so much. I just need to remember it, have it in my blood and such. Muscle memory.

    Today was "okey" except my brain i wasn't connected. My head wss in another space.

    Now i will go home, sleep and come bsck tomorow fresh and ready.
     
  13. kaiquekuisine

    kaiquekuisine

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    Maybe you love to cook, but you aren´t in the right setting. 

    Maybe working and mass producing modern food isn´t your thing. 

    To be honest though, you should really step out of the apartment, and start doing other things in your free time. 

    Take walks, go to food events, eat out more, excercise, read. 

    Make time for yourself. 

    I know that working in high end places can be stressful and time consuming. Now do you think this job is worth it?

    Working in maybe a simpler setting a bistro, café, or small place with few tables can have you working less hours, have you living life a bit more while still pursuing a culinary career. 

    I love food, it´s what i want to do the rest of my life, but i´m not willing for example, to sacrifice my family over it. I have a little sister with 2 months and i plan on seeing her grow up, i have a nice family and i want to have time for them too, i like going out, eating out in great places, having free time etc. Things i wouldn´t generally have working in high end kitchens. 

    Where does your passion lie? Where would you like to cook? What food and cuisine interests you? What setting interests you?

    There´s more to cooking then just modern high end cuisine and fast paced enviroments, im sure you will find you niche. 
     
    Last edited: Jan 11, 2017
    flipflopgirl likes this.
  14. chef brah

    chef brah

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    You should see how many young professionals are leaving office corporate jobs and pursue their passion but most dont have talent or skill set required to enter field of arts such as culinary or photography or acting.

    If you think about what other professions might be 'passion' driven, the search field will narrow down.

    If you can make decent money being a chef, I think its a great place to be ...the food culture is also becoming very mainstream and this can be seen by huge growth in media on food tv shows targeted for young millennials...you have good opportunity to be recognised beyond your industry and probably own your own food business one day.

    my point being...cooking is the last meritocracy left in this world and trust me..i have worked in all sorts of industries from IT to marketing to sales...and those are soulless careers...so if you look for what you would love to do...it will be tough.
     
    Last edited: Jan 11, 2017
  15. flipflopgirl

    flipflopgirl

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    Hi kk.

    Good to see you my friend.

    mimi
     
    Last edited: Jan 11, 2017
  16. sunflower99

    sunflower99

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    MOST don't? Really? Wow.  What makes you think that YOU do then? 
     
  17. frankie007

    frankie007

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    When I started I hated the kitchen too, I mean who likes being shouted at and disrespected ? I was oldest in the kitchen and at the lowest position,  I did push through it and today, many, many years latter I am not sorry I stuck it out. I know how you feel brother believe me but only you have an answer to the big question . I would say give yourself a time limit and see, maybe change a setting. I never worked in Michelin stared kitchen but I can imagine the abuse....If you stay believe me one day you will be proud to be a member of such an elite club. Good luck!
     
  18. george3636

    george3636

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    Mate, being in a kitchen is shit, but it's also one of the best most rewarding experiences you will ever have, that pint and fag after a full service and 12-16 hours work is well worth it, imagine the bordem of working in retail or something!! Nothing else quite captures that buzz and creativity!! although starting in Michelen star places is a bit extreme and I feel this way you don't actually learn how too cook,making beetroot foam and what not! It doesn't have to be perfectly placed to be amazing, flavour and quality food, come in all shapes and sizes. I went on to a small refined dining restaurant after college, and within a year I have learnt how to run nearly every section in a kitchen! I have a mate who went straight into fine dining Michelen level and has only made the same salads for a year! It's something like 2% of the industry is fine dining and there is alot of fun and a lot of decent food to learn about outside of that!!
     
  19. chef brah

    chef brah

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    I dont think I know.

    And most people living in cities...atleast most people my age i know cant even cook an omlette
     
  20. chef brah

    chef brah

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    a pint? lol.

    its never 'a' pint.