13-04-2021 05:49 PM | ||
Ulman | The profession of a cook, in my opinion, is not always appreciated, but I also allow this scenario, if you are of course engaged in cooking yourself and are a first-class cook, then in this case you will be able to open your own business. You can start with a small room, but in order to attract customers, you need to have a high-quality and neat design that will please the eye. In this case, I know for sure that link here helps. Looking at their catalog and finished works, I am convinced that it was not for nothing that I entrusted them with my kitchen at home. | |
12-11-2014 10:23 PM | ||
Unregistered |
yes, once i embark on the path i will dedicate my entire life to it, sacrifices inclusive. waiting for more inputs for people with kitchen careers |
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20-10-2014 09:52 AM | ||
Unregistered |
I would say it's not too late. Do you have the drive and passion to be a great cook? Are you willing to put in the hours to master the craft? |
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18-10-2014 10:59 PM | ||
Unregistered | bump for advice | |
17-10-2014 10:57 PM | ||
Unregistered | is it too late if i start at mid 20s and have dreams to be a top, top chef? | |
15-10-2014 02:10 PM | ||
Unregistered | look down at chefs if you will, but they are considered professionals (at least the properly trained and apprenticed ones) and the management level ones will command way more salary than any office worker by the time they go into their 30s. they are also in high demand in middle east and other south east asian countries. | |
15-10-2014 12:23 PM | ||
Unregistered | Uncle, one plate of Hor Fun! ehhh, add one more plate Yi Mee $8. | |
15-10-2014 08:37 AM | ||
Unregistered |
you slog it out at the lower levels as a line cook for years to gain experience and exposure before you get your break into managing a section (chef de partie/sous chef). that is the typical progression, unless you have daddy's money to go to a top culinary school like CIA or open your own restaurant and become the executive chef. source: i used to work with foreign and local chefs. |
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14-10-2014 11:53 PM | ||
lovemyself123 | how about at the lower levels below sous chef? | |
12-10-2014 09:12 PM | ||
Unregistered |
Quote:
kitchen hand -> line cook -> chef de partie -> sous chef -> executive sous chef -> executive chef -> master chef -> F&B director in a large restaurant there will be less layers. once you reach a sous chef you could branch out to different aspects such as menu planning, marketing, procurement, etc. a sous chef/executive sous chef can earn around $7-11k and the top chef in the organisation (i.e. no other culinary report above you) can command $10-20k. when you get to this level chances are you are managing a few kitchens and not just one. a chef's job can be rewarding but be prepared to put in long hours and shifts and weekend/public holidays. |
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