Aug 19, 07
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Chef's
Now I used to work in a kitchen from the ages of 17-20. I worked there for very little money, but it was ok for a young guy.
My question is, why the hell do normal people work in kitchens, or want to be chef's. There is no money, a head chef at a golf course makes about $45,000 a year, has a million headaches, and very little respect. Sure TOP chef's at amazing places may make some decent money, but there isn't enough of those positions available for people to aim for that. If someone says art, i'm gonna burst. ;) 
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Aug 19, 07
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I see where you're going with that jason; but you know what it's like any other field out there.
If you're mediocre you'll get a mediocre salary. If you're outstanding you'll get an outstanding salary. Like any other field it's the connections you make and people you work with that allow you to excel. The culinary arts can be a very lucrative career, there's grunt work just like any other field that has to be done before you can sit comfortably.
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Aug 19, 07
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i grew up working in restaurants 17-22....started at mrs. vanellis pizza downtown. then earls for years, then the old spagetti factory....everything from dishwasher to grill man to sous-chef then expiditer....all of it.
i loved it. cooks/chefs for the most part are all a liittle crazy....but the fact remains the same, if you can handle yourself when your deep in the juice in a fast paced-highvolume kitchen,and have strong nerves and balls(sometimes tits) of steel you will ALWAYS have a decent paying job. i remember there was a outstanding baker we used to have at earls on robson. he was amazing and he was being courted by milestones to quit and work for them....my kitchen manager was desperate to keep him so he bumped him up to just under 20 a hour plus tips!!!!...not bad for a young guy if you ask me... like cubed said, if your passionate and professional about chefing then you can make a great 60k plus living....those are the types that LOVE the job and dont do it just for money. when you do something that you love and that is true to yourself then money comes. its a cool job,very dynamic and extremely faced paced. it takes a amazing skill set to run a profitable kitchen. the majority of people out there are suitably adept at pushing paper in a office and crunching numbers on a calculator but it takes a highly specilazed,slightly mad, person to run a 'tight line'.... and if you say that a head chef at a golf course gets no respect that thats his own fault...not the positions. Last edited by Revolver; Aug 19, 07 at 11:53 PM.
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