3 answers
3
Asked 318 views

What are the good and bad side as a chef in the US?

Hello, My name is Misael, I’m a 7th grader, in middle school. I been considering being a chef as my career path in my future. I been wondering what is upside, and a downside as a chef.

Also, another question I would like to know is, what is a average salary as a chef/cook.

If there is any chef/cooks/retired, please if you can answer this.

chef cooking questions
Answer This

+25 Karma if successful
From: You
To: Friend
Subject: Career question for you
3

3 answers

1
Updated
Share a link to this answer
Share a link to this answer

Debbie’s Answer

Bright Side of Being a Chef
Unleash Your Creativity. ...
Be Your Own Boss. ...
Opportunities for Excellent Pay. ...
Collaborate with Skilled Individuals. ...
Though It Can Be Unpredictable. ...
Expect Long, Challenging Hours. ...
Initial Salaries May Be Modest. ...
The Job Can Be Physically Intense.

Challenges of Being a US Chef
Possible Drawbacks of Choosing a Chef Career
The Job Can Be Physically Intense. ...
It May Impact Your Social Life. ...
Working in a Kitchen Can Be High-Pressure. ...
Culinary School Education Can Boost Your Success as a Chef. ...
Starting Pay May Not Be High. ...
Your Experience May Vary Based on Your Workplace.
1
0
Updated
Share a link to this answer
Share a link to this answer

Teresa’s Answer

Upside is definitely creativity. Feeling part of a team, exceeding guest expectations.
Down is working when everyone else is not. Many hours of work, fatigue. It is a dangerous environment. Knives, fire, etc.
0
0
Updated
Share a link to this answer
Share a link to this answer

Howard’s Answer

All careers have upsides and downsides.
The upside is it is challenging work, you get to work with interesting people, you can work almost anywhere you want, and cooking makes people happy.
When people are hungry and then they eat typically they are happy afterward. Depending on the company you work for and the type of business it is you can make decent money. Expect to make 25k to 30k to start. Again it depends on the business size, location, and volume of business it does.
The downside, long hours of hard work are stressful at times. You will most likely work weekends and holidays.

It takes time to learn and gain knowledge. Then you get better the more you do your job. Practice makes perfect. Many jobs in the kitchen are doing the same thing over and over again. It seems boring, but doing it right time after time and having the customers come back is the main reward. If customers are happy and come back the business stays open and hopefully profitable. You keep your job, maybe get a promotion, and get paid more. If a business does not make a profit it cannot pay you. If you do your job right, get better at it and they appreciate your work you will move up.
0