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Culinary. Chef.

What are some pros and cons of working in the culinary field? Specifically as a chef.

chef culinary cooking culinary-arts food
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Gary’s Answer

Pros:
Exposure to food/cuisines
Exposure to people/networking
Creating/Orchestrating the experience of diners

Cons:
Number of hours
Hours that must be worked (nights, weekends, holidays)
Physically demanding
Mentally demanding
Emotionally demanding

Gary recommends the following next steps:

Think about why you want to be a chef. That will guide you more than weighing pros versus cons.
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Michael’s Answer

(Team Response):

Have not worked as a chef but worked in a restaurant. Had down time in a non-chef role and had time to socialize with front of house staff, experimenting with different foods. Lots of collaboration.

Con: High pressure
Pro: Social/Fun Environment
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Mark’s Answer

Like any other profession have a very long talk with yourself before becoming a Chef.
Food Service/ Culinary Arts is no where easy to do. Not talking flipping burgers.
Having started as USN cook on an aircraft carrier & working my up to owning my own business let me tell you it all comes to blood-sweat-tears.
Pro side of being a Chef: Get to do many out of box things. Like using your creative side to make dish's, create menu's, other stuff.
Con Side: Long hours, high stress, dangerous due to sharp items-heat/cold temps-slip/falls-other stuff, low pay most of the places, little family balance.
2 sides to the coin.

I enjoy the life as a Chef.
I get to make all kinds of dish's, use my creative side to come up with weird looking-tasty things.
Then again I thrive under high pressure & highly enjoy massive amounts of torment & abuse.
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