3 answers
Fredrick
Student
Round Lake Beach, Illinois
4
Questions
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How do you start off the day in this career ?
When you start your career how does the day typically start?
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3 answers
Gabriel Hennsssey
Financial Aid Administrator
71
Answers
Chicago, Illinois
Updated
Gabriel’s Answer
Hi, Fredrick! I'm going to respond based on the tags that I saw that referenced culinary arts. So if I am off base in any way, that's the reason. Going into this thinking you're referring to a culinary career.
If you do want to go into the culinary field...if you can't find a job outright...ask a local place if you can assuage. (Unpaid internship, but invaluable.) While I know MANY people who went to culinary school, the people I know who work in the industry did not. They did the "apprenticeship" of sorts.
As someone who worked in the service industry...my day started with cleaning and prep. Or whatever else the manager tasked me with that was a one-off. My folks knew I loved to cook and tried to push me to go to culinary school...my gut told me that I wanted cooking to be something I enjoyed. I felt that if it was my "job" I would hate it.
So....if you can clarify what you meant by the starting of the day...I might understand better. Apologies...trying to help. In any case...you got this!
If you do want to go into the culinary field...if you can't find a job outright...ask a local place if you can assuage. (Unpaid internship, but invaluable.) While I know MANY people who went to culinary school, the people I know who work in the industry did not. They did the "apprenticeship" of sorts.
As someone who worked in the service industry...my day started with cleaning and prep. Or whatever else the manager tasked me with that was a one-off. My folks knew I loved to cook and tried to push me to go to culinary school...my gut told me that I wanted cooking to be something I enjoyed. I felt that if it was my "job" I would hate it.
So....if you can clarify what you meant by the starting of the day...I might understand better. Apologies...trying to help. In any case...you got this!
Robert Mingus
Culinary Director
67
Answers
Poplar Grove, Illinois
Updated
Robert’s Answer
Hi Fredrick,
The day starting in culinary really depends on the type of job you are doing, since culinary has a wide range of positions. As a chef, again depending on where you work as well. For myself, working at a hospital, I would start the day at 530am, and do some paperwork, follow up on the logbooks that were to be completed the night before, look at notes, and go over the past voice mail and emails.
Look at what needs to be done for that day, week, or month. at the hospital, there was always something going on, from private parties to appreciation lunches for the medical staff. The day also depended on the number of patients that were in the hospital as well.
Then I would help the culinary team prepare and serve breakfast, and then continue the day with a standup meeting with my culinary team so we are all on the same page, then update my sous chefs. From there the day could be set up with meetings, and whatever is going on for the day. On a slow day I would end my day at about 430pm, on a busy day usually not until 7 or 8 pm sometimess later.
Hope this helps you
Retired Executive Chef Rob Mingus
The day starting in culinary really depends on the type of job you are doing, since culinary has a wide range of positions. As a chef, again depending on where you work as well. For myself, working at a hospital, I would start the day at 530am, and do some paperwork, follow up on the logbooks that were to be completed the night before, look at notes, and go over the past voice mail and emails.
Look at what needs to be done for that day, week, or month. at the hospital, there was always something going on, from private parties to appreciation lunches for the medical staff. The day also depended on the number of patients that were in the hospital as well.
Then I would help the culinary team prepare and serve breakfast, and then continue the day with a standup meeting with my culinary team so we are all on the same page, then update my sous chefs. From there the day could be set up with meetings, and whatever is going on for the day. On a slow day I would end my day at about 430pm, on a busy day usually not until 7 or 8 pm sometimess later.
Hope this helps you
Retired Executive Chef Rob Mingus
Robert Mingus
Culinary Director
67
Answers
Poplar Grove, Illinois
Updated
Robert’s Answer
Fredrick,
To answer your question about salary, I would get a job where there is an hourly wage. sometimes executive chefs would make anywhere from twenty to $30 an hour. If you are higher up then the salary would be great. Remember that cooks are a dime a dozen, so believe in yourself, show passion, and promise and I'm sure you will do great,
Retired Executive Chef Rob Mingus
To answer your question about salary, I would get a job where there is an hourly wage. sometimes executive chefs would make anywhere from twenty to $30 an hour. If you are higher up then the salary would be great. Remember that cooks are a dime a dozen, so believe in yourself, show passion, and promise and I'm sure you will do great,
Retired Executive Chef Rob Mingus