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What are the best and worst parts of being a chef?

I want to see the answers to this to see if this is truly 100% worth it for me chef cook cooking baker baking culinary-arts culinary hospitality

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Junnie’s Answer

Dear David,

Being a chef is more than being a cook in the kitchen. There are others applications of being a chef. Food is the biggest part of any culture. The ingredients, the local community, the method of growing and geographic, and lastly the method of cooking. It is fill with lots of learning and information. Then Besides cooking in a restaurant or cafeteria, there are also opportunities in the product development that create food recipe and formula for mass production, which combining the knowledge of culinary and food science. One of the most rewarding of being a chef is able to share your passion in food with anyone. Everyone has to eat, and food has more function that just to fill our stomach, food can heal us as well. In my opinion, there is no job that doesn’t require long hours and effort to master. It all depending on how good you want to be. Every job has its own challenges. I truly believe that if you chose a field that you sincerely like, and have an open mind to learn as you go and be persistent financial security will follow. You sow what you reap. If culinary is your interest, there are more than just an opportunity of being a chef.
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David’s Answer

Best parts: Opportunity to be creative with your cooking and presentation (depending on where you are working).
Worst parts: Low pay, long hours sometimes late into the night, challenging work environment, especially in restaurant kitchens.
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Brooke’s Answer

The worst parts are long hours and low pay in the beginning. The best parts are working in something you are passionate about, being creative with "your food", exploring new ways to impart flavor in a dish, the community one gets from working in a kitchen, learning about cultures through its cuisine, and working in a constantly changing, fun, fast-paced environment.
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