3 answers
Juan
Student
Coalinga, California
4
Questions
Asked
431 views
What are some high paying careers I can take, if I am good at culinary?
I want to know careers related to culinary that pay big money.
Login to comment
3 answers
Zachary Arnold
Shipping and receiving
21
Answers
Franklin, Massachusetts
Updated
Zachary’s Answer
Executive Chef at a high end restaurant, but above that landing a gig as someone/ a families private Chef can be very very lucrative.
Sean Ryan
Exec Chef
13
Answers
Boston, Massachusetts
Updated
Sean’s Answer
If your looking to make big money early on in your culinary career your going to be disappointed . Front of house will offer more money for degreed persons with good work experience ( internships) and professional recommendations .
Chef positions will offer amounts to a young person that seem like a lot of money so be sure to have a clear ( and if possible , in writing) if what your employers expectations of you are. Hours per week, days per week, vacation, sick time, 401k, bonuses( clearly defined expectations with real numbers) labor and food cost goals.
REVIEWS!!! Make sure you have an agreement as to when and who will be present . Make them stick to whatever you collectively decided as a structure .
You need to develop your skills, your abilities to lead , cook and most importantly make your kitchen profitable . With these things will come a good reputation and trust .. then money . To be honest if your in this for the quick money you are in the wrong proffesion. I've always made what I thought was good money meaning I've lived a good life and enjoyed a lot of things even working 100 hour weeks more times than I like to admit Best if luck !!
Chef positions will offer amounts to a young person that seem like a lot of money so be sure to have a clear ( and if possible , in writing) if what your employers expectations of you are. Hours per week, days per week, vacation, sick time, 401k, bonuses( clearly defined expectations with real numbers) labor and food cost goals.
REVIEWS!!! Make sure you have an agreement as to when and who will be present . Make them stick to whatever you collectively decided as a structure .
You need to develop your skills, your abilities to lead , cook and most importantly make your kitchen profitable . With these things will come a good reputation and trust .. then money . To be honest if your in this for the quick money you are in the wrong proffesion. I've always made what I thought was good money meaning I've lived a good life and enjoyed a lot of things even working 100 hour weeks more times than I like to admit Best if luck !!
Thank you, Sean for the advice.
Juan
Garth Clingingsmith
Recipe Development
10
Answers
Boston, Massachusetts
Updated
Garth’s Answer
Amen to Sean's answer. All of their points need to be echoed.
I'd like to add that even with a high wage and good benefits, it could be very hard to overcome the burden of many culinary schools. They cram a ton of experience into a few years but that comes at a massive cost. Student loans are a tough hole to crawl out of. Please, don't take on $50,000 of debt to enter this industry. That's a few decades of monthly payments that will total closer to $75,000.
Find scratch kitchens with supportive staff. They'll teach you as you get paid. Move onto another kitchen for skill growth (that usually comes with a raise). Bounce around until you find a place that offers all of those benefits and growth opportunities. Be honest with those kitchens--let them know you are ready to learn. That often triggers some extra effort and attention. Plus, they know that you are on the prowl for cooking experience--you might be promoted and recruited to stay. Beware of the velvet rut (https://steveprestonthecareercatalyst.com/are-you-stuck-in-the-velvet-rut/) but take the money as it comes your way. As you move up the ladder, you'll assume responsibilities and the higher compensation those responsibilities require.
I'd like to add that even with a high wage and good benefits, it could be very hard to overcome the burden of many culinary schools. They cram a ton of experience into a few years but that comes at a massive cost. Student loans are a tough hole to crawl out of. Please, don't take on $50,000 of debt to enter this industry. That's a few decades of monthly payments that will total closer to $75,000.
Find scratch kitchens with supportive staff. They'll teach you as you get paid. Move onto another kitchen for skill growth (that usually comes with a raise). Bounce around until you find a place that offers all of those benefits and growth opportunities. Be honest with those kitchens--let them know you are ready to learn. That often triggers some extra effort and attention. Plus, they know that you are on the prowl for cooking experience--you might be promoted and recruited to stay. Beware of the velvet rut (https://steveprestonthecareercatalyst.com/are-you-stuck-in-the-velvet-rut/) but take the money as it comes your way. As you move up the ladder, you'll assume responsibilities and the higher compensation those responsibilities require.