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What is the hardest part about being a chef or baker?

I am currently in 12th grade and planning to go to culinary school. I'm wondering what real chefs and bakers think is the hardest part of their job. Thanks!

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Jack’s Answer

The hardest part for me was having to work when family and friends were not working. Example Thanksgiving , Friday, nights Saturday nights and Sunday. Mothers Day many birthdays and other family events. Think about when people go out to enjoy meals, that's
when you will be working.
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Donald’s Answer

The hardest part about being a chef or baker is working 6 days back to back to cover people who don't want to work. Employees, that are "just riding", is another challenge. Some people will make the same multiple mistakes and will never change to correct their issues and chefs have to fix their errors and Executive Management will never do a thing about it, if they feel they're understaffed, in exchange for profit. Customers, that are inconsiderate, or extremely messy, is another challenge. But, other than that, at least I'm getting knowledge and experience.
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David’s Answer

There are a plethora of scenarios in being a chef. I was elevated through the ranks from assistant to sous chef, a much more challenging feat than culinary schooling. Gain confidence in your ability to follow recipes on the clock and perfect your own at home. My short-coming was the mathematics of banquets but, I managed to work miracles once I received the promotion to executive chef. Stick with it and you could be an asset to many businesses.
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Priscilla’s Answer

Hi Zoe, it's great that you are considering the culinary field. It can be very rewarding. The hardest part can be the long hours; last minute changes; people might want 5-star quality on a low budget because they don't understand your craft and lastly creative burnout. Best of luck in your journey.
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Paul’s Answer

The hardest part by far is knowing that it's going to be long hours. Sometimes there will be 16 to 18 hours a day trying to perfect your craft. The profit margin is based on pennies not dollars and you need to know that going in
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