4 answers
Emily
Student
Loudon, New Hampshire
1
Question
Asked
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Looking for someone to answer a few questions I have regarding culinary arts
Hi,
My name is Spencer and I am a student at Job Corps and am going for their culinary arts program. One of our assignments is to ask some questions regarding our desired career path. I was hoping someone could answer these few questions for me.
1. What steps would you recommend I take to prepare to enter this field?
2. What does a typical work day look like for you?
3. What are three important things I should know about this career path (e.g. working conditions, typical schedule, rewards, and challenges including those for people new to the job)?
#career #job #culinary-arts #culinaryarts #culinary
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4 answers
Ma. Edgie C.
24
Answers
Manila, Metro Manila, Philippines
Updated
Ma. Edgie’s Answer
Hi Emily / Spencer!
I may recommend you to learn the basic things, equipments around the kitchen, as well as the jargon words that chefs or kitchen staff use like for example "mise en place" and other slang words or phrases that usually only people in the kitchen knows.
you may also check out the different style to cut (minced, diced... etc) you may search it in google or take a look at some books and videos that might help you.
I could say that it depends on the station where you at like for example are you in the dessert station, or are you in-charge in western cuisine, asian cuisine. it is usually always a busy day espcially when there is an event, or special occassion. dinner and weekends are usally the time of busy and hustle.
all in all, there is no instant pay off when we are trying to achieve something, choosing your career, what path you want to take is a step in fufilling your goals, usually companies or establishments do weekly schedules, maybe common reward is you you can always try to taste some of the dishes well you need to taste it of course to check if it is the taste you want to achieve, you also learn something from your co-worker. You also learn history of places because of the food, cuisine you will make as you go along the way. challenge is you will make mistakes, and do not be afraid to make mistakes, maybe in some days you will just make a dish in one try perfectly, and in some days you need a little more practice, and that's is normal, as long as you don't stop achieving it and do what you really want.
I hope this will help you. All the best for you! I know you are going to be amazing :)
I may recommend you to learn the basic things, equipments around the kitchen, as well as the jargon words that chefs or kitchen staff use like for example "mise en place" and other slang words or phrases that usually only people in the kitchen knows.
you may also check out the different style to cut (minced, diced... etc) you may search it in google or take a look at some books and videos that might help you.
I could say that it depends on the station where you at like for example are you in the dessert station, or are you in-charge in western cuisine, asian cuisine. it is usually always a busy day espcially when there is an event, or special occassion. dinner and weekends are usally the time of busy and hustle.
all in all, there is no instant pay off when we are trying to achieve something, choosing your career, what path you want to take is a step in fufilling your goals, usually companies or establishments do weekly schedules, maybe common reward is you you can always try to taste some of the dishes well you need to taste it of course to check if it is the taste you want to achieve, you also learn something from your co-worker. You also learn history of places because of the food, cuisine you will make as you go along the way. challenge is you will make mistakes, and do not be afraid to make mistakes, maybe in some days you will just make a dish in one try perfectly, and in some days you need a little more practice, and that's is normal, as long as you don't stop achieving it and do what you really want.
I hope this will help you. All the best for you! I know you are going to be amazing :)
William Wilt
Chef
14
Answers
Dallas, Texas
Updated
William’s Answer
Emily/ Spencer
Bianca's advice on getting a job in a kitchen is good. There are many different operations in our industry.( restaurants, hotels, country clubs, etc) Try and choose one that is close to the segment that you are interested in. Edgie's advice is good as well. Become familiar with some of the tools/equipment that you will be using. Become familiar with kitchen terms and language. I would also say invest in a good pair of non slip shoes. You will be on your feet all day.
A typical work day can vary a lot. If you are hourly, and working for a larger company, it will probably be 8 hours per day/ 40 hours per week. Know that you will be working weekends and holidays. In addition know that starting out you will not be paid a high hourly wage until you have some experience. FYI, Culinary programs/schools are very good. They open doors/contacts for you. They teach you a lot in a short period of time. They do not replace actual field experience. If you work your way up and become salaried, be prepared for most days being at least 10 to 12 hours, 6 days a week. Yes still weekends and holidays.
The working conditions are usually face paced. Usually more to get done than time to do it in, Sometimes short staff so you are trying to cover the missing person as well.
The rewards are learning a skill set/trade that you should always be able to find work in. You make friends. You will spend more time with your new friends than your family. They become your new family. Bianca is correct in saying the industry can take over your life.
The challenges will change as you grow in the industry. If you stay in the industry the biggest challenge to me is trying to find a work/life balance.
The industry can be very demanding of your time/life.
Bianca's advice on getting a job in a kitchen is good. There are many different operations in our industry.( restaurants, hotels, country clubs, etc) Try and choose one that is close to the segment that you are interested in. Edgie's advice is good as well. Become familiar with some of the tools/equipment that you will be using. Become familiar with kitchen terms and language. I would also say invest in a good pair of non slip shoes. You will be on your feet all day.
A typical work day can vary a lot. If you are hourly, and working for a larger company, it will probably be 8 hours per day/ 40 hours per week. Know that you will be working weekends and holidays. In addition know that starting out you will not be paid a high hourly wage until you have some experience. FYI, Culinary programs/schools are very good. They open doors/contacts for you. They teach you a lot in a short period of time. They do not replace actual field experience. If you work your way up and become salaried, be prepared for most days being at least 10 to 12 hours, 6 days a week. Yes still weekends and holidays.
The working conditions are usually face paced. Usually more to get done than time to do it in, Sometimes short staff so you are trying to cover the missing person as well.
The rewards are learning a skill set/trade that you should always be able to find work in. You make friends. You will spend more time with your new friends than your family. They become your new family. Bianca is correct in saying the industry can take over your life.
The challenges will change as you grow in the industry. If you stay in the industry the biggest challenge to me is trying to find a work/life balance.
The industry can be very demanding of your time/life.
Bianca Kuiper
Administration
1
Answer
Dubai, United Arab Emirates
Updated
Bianca’s Answer
My best advice would be to go and work in a kitchen for a minimum of 3 months. The career you want, is full of challenges and hard work, so make sure you give it a little taste before jumping straight in and think about things like - Do you like spending time in the outdoors cos you'll be stuck in kitchens, do you want to rise to the top and be an exec chef, do you enjoy the business side of the culinary world? Do you want to work in a place that offer meals throughout the day, breakfast and lunches, dinners. The indistry can take over your life so just be ready for that.
Go try it out first, and then you will know!
Good luck
Go try it out first, and then you will know!
Good luck
Robert Mingus
Culinary Director
67
Answers
Poplar Grove, Illinois
Updated
Robert’s Answer
1. What steps would you recommend I take to prepare to enter this field?
2. What does a typical work day look like for you?
3. What are three important things I should know about this career path (e.g. working conditions, typical schedule, rewards, and challenges including those for people new to the job)?
Emily/Spencer;
You should work in the field first for a few months. Being a chef is very demanding you may work as much as 16 hours a day, sometimes without a break. If you start in culinary you will be doing the minimal work such as peeling potatoes, washing dishes, cleaning the deep fryers. it is known that even the best chefs will take the garbage out, and have a do whatever it takes attitude.
the rewards are few unless you become certified and work for a top restaurant.
stay away from cruise liners. you will work 6-7 days a week 18 hour days.
in retirement homes or hospitals its the same thing.
Chef Robert
2. What does a typical work day look like for you?
3. What are three important things I should know about this career path (e.g. working conditions, typical schedule, rewards, and challenges including those for people new to the job)?
Emily/Spencer;
You should work in the field first for a few months. Being a chef is very demanding you may work as much as 16 hours a day, sometimes without a break. If you start in culinary you will be doing the minimal work such as peeling potatoes, washing dishes, cleaning the deep fryers. it is known that even the best chefs will take the garbage out, and have a do whatever it takes attitude.
the rewards are few unless you become certified and work for a top restaurant.
stay away from cruise liners. you will work 6-7 days a week 18 hour days.
in retirement homes or hospitals its the same thing.
Chef Robert