4 answers
Brayden
Student
Santa Clarita, California
3
Questions
Asked
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What effects had COVID-19 had on chefs?
I am a sophomore I'm high school that is looking into becoming a chef and with what is going on in the world right now I would want some insight on what effects it would have on me if I do decide to choose this career pathway. #chef #cooking #culinary #culinary-arts
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4 answers
Dale Crossland
Chef
8
Answers
Dallas, Texas
Updated
Dale’s Answer
I will try to give a few different scenarios for Chefs in different facets of
the Food & Beverage/Nutrition Industries.
As for myself in Contract Food Service (Healthcare/Hospitals), It has multiplied the safety and Sanitation requirements 10 fold. Each morning before entering the Kitchen I WASH MY HANDS FOR TWO MINUTES (WMH), check my temperature, (WMH)put my mask on (WMH). Check each my staffing look each one in the eyes, ask how are you feeling today? Health in check? Family good?
"Great lets make some people happy today".(WMH) put on gloves sanitize everything twice, even the sanitizer container. No hands shakes or high fives these days, but plenty of people with emotions running high. Lets taste some food. Ooooh !wait. Take down the mask try not to soil the mask. (WMH). As
The Chef we go to visit patients on occasion. Thats when things get even stricter. So, this is just a taste of the daily.
I will continue later with a new scenario.
the Food & Beverage/Nutrition Industries.
As for myself in Contract Food Service (Healthcare/Hospitals), It has multiplied the safety and Sanitation requirements 10 fold. Each morning before entering the Kitchen I WASH MY HANDS FOR TWO MINUTES (WMH), check my temperature, (WMH)put my mask on (WMH). Check each my staffing look each one in the eyes, ask how are you feeling today? Health in check? Family good?
"Great lets make some people happy today".(WMH) put on gloves sanitize everything twice, even the sanitizer container. No hands shakes or high fives these days, but plenty of people with emotions running high. Lets taste some food. Ooooh !wait. Take down the mask try not to soil the mask. (WMH). As
The Chef we go to visit patients on occasion. Thats when things get even stricter. So, this is just a taste of the daily.
I will continue later with a new scenario.
Samantha Truxal
Chef
105
Answers
West Valley City, Utah
Updated
Samantha’s Answer
The entire industry has suffered in some way. Im in catering right now and its been hit and miss on trying to get business to stay open. But I have also worked at a restaurant during the pandemic and i was working constantly while keeping up with the restriction of Covid 19. So are beat is still beating strong in a time of uncertainty.
Robert Mingus
Culinary Director
67
Answers
Poplar Grove, Illinois
Updated
Robert’s Answer
Brayden U,
The Covid has all but stopped culinary in its tracks. with 50% of the workforce sent off without jobs, and 25% of them without unemployment payments, it has been hit hard to day the least.
The Covid has all but stopped culinary in its tracks. with 50% of the workforce sent off without jobs, and 25% of them without unemployment payments, it has been hit hard to day the least.
BARBARA BERRY
Sous Chef
4
Answers
Aurora, Colorado
Updated
BARBARA’s Answer
Hello again Brayden! I can say that in my case, I have been well throughout this time. Reason being is because I work for one of the largest hotels managed by Marriott company and they have offered an immense support to all employees. In my case, I accumulated some vacation time from working last year and this has helped me out immensely throughout this time as well as the fact that the company keeps paying for my health insurance. I was placed on furlough on March 27th and was told that the hotel would not be opening until the end of May. However, I don't have enough vacation time that will get me through the entire time so that is why I am relying on unemployment benefits and finding side work, like cooking tutorials online, for example. The hotel has also done a great job in the human resourced department in keeping all employees informed of the status of the business of the hotel and they are also partnered with different agencies where they communicate any financial help that is available for us during this time.
I have friends that were working for independent restaurants and they have been laid-off. The difference between furlough and laid-off is that when you are furloughed, you aren't getting paid but a job will still be waiting specifically for you when everything comes back to normal, when laid-off you have to basically look for another job. Being part of a hotel offers you much more stability than the restaurants and they also offer a package of benefits that you won't see in any other business.
I also have friends that are private chefs and they have been affected but not as much as those that have adapted to the virtual style of things as well as those that have still been able to go to people's houses and cook for them especially if the client is disabled and in need of assistance.
My final words for this segment would be that all of this also comes with a degree of preparation and responsibility, meaning knowing how to manage your money is key when you come to situations like these. Many people have to live paycheck to paycheck but if you can avoid it and create yourself a system that works for you where you are saving money for rainy days like these and / or are learning how to invest your money so you can have another source of income. The internet is a powerful tool that as a chef you can also harness and use it to get you more income. So, there are a lot of other opportunities we as culinarians can do to adapt in times like these its just a matter of going for it.
Warm Regards,
Barbara Berry
I have friends that were working for independent restaurants and they have been laid-off. The difference between furlough and laid-off is that when you are furloughed, you aren't getting paid but a job will still be waiting specifically for you when everything comes back to normal, when laid-off you have to basically look for another job. Being part of a hotel offers you much more stability than the restaurants and they also offer a package of benefits that you won't see in any other business.
I also have friends that are private chefs and they have been affected but not as much as those that have adapted to the virtual style of things as well as those that have still been able to go to people's houses and cook for them especially if the client is disabled and in need of assistance.
My final words for this segment would be that all of this also comes with a degree of preparation and responsibility, meaning knowing how to manage your money is key when you come to situations like these. Many people have to live paycheck to paycheck but if you can avoid it and create yourself a system that works for you where you are saving money for rainy days like these and / or are learning how to invest your money so you can have another source of income. The internet is a powerful tool that as a chef you can also harness and use it to get you more income. So, there are a lot of other opportunities we as culinarians can do to adapt in times like these its just a matter of going for it.
Warm Regards,
Barbara Berry