9 answers
9
Asked 977 views

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!

spring25 chef culinary
Answer This
9

9 answers

1
Updated
Share a link to this answer
Share a link to this answer

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.
1
0
Updated
Share a link to this answer
Share a link to this answer

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.
0
0
Updated
Share a link to this answer
Share a link to this answer

Daragh’s Answer

Approach the job with the right expectations! A positive mindset will help you succeed in your profession. Know your strengths and areas where you need support. Keep an open mind and be ready to learn. If something doesn't work, try again until you succeed. It's easy to quit, but staying strong is worth it.

Even after 40 years, I still consider myself a learner. I'm always improving my skills and see myself as a journeyman, not yet a master.
0
0
Updated
Share a link to this answer
Share a link to this answer

Peter’s Answer

Hi Zoe,

Before going to culinary school, get a job in a restaurant. Work in the field for a year or 2 first in a good restaurant. See if the profession speaks to you and that you are passionate about the career.

Keep in mind, long hours, weekends, holidays and nights. The pay is low until you start managing people. It’s hard on raising a family and finding work/home balance. BUT if you LOVE it, then follow your heart.

Best of luck!

Chef Peter
0
0
Updated
Share a link to this answer
Share a link to this answer

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.
0
0
Updated
Share a link to this answer
Share a link to this answer

Amy’s Answer

You'll work a lot of holidays. You'll have people come to you asking for a lot of freebies etc. I'm all things pace yourself. This is such a rewarding job and those rewards far outweigh the bad.
0
0
Updated
Share a link to this answer
Share a link to this answer

Howard’s Answer

Long hours and hard work. This is not a 9 to 5 job. Also working for the right company with the right crew makes a big difference. You have to be happy and comfortable with who you work with and for. You have to be happy and earn respect. If you are not happy and they do not respect you change companies or locations. Do not do a job you do not enjoy doing.
I wish you the best of luck.
0
0
Updated
Share a link to this answer
Share a link to this answer

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
0
0
Updated
Share a link to this answer
Share a link to this answer

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.
0