3 answers
Tabitha
Student
Palmer, Alaska
3
Questions
Asked
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What does you week look like as a chef or a baker?
I was wondering what it would be like in a week of cooking and baking because that is exactly what I want to do and I want to prepare myself for when is my turn to do that.
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3 answers
Poonam Dhake
House wife
15
Answers
North Brunswick Township, New Jersey
Updated
Poonam’s Answer
As a chef, your week involves planning menus, preparing ingredients, and working in a fast-paced kitchen, creating a variety of dishes. As a baker, your week consists of precise measurements, early mornings, and crafting delicious sweet treats or bread. The choice depends on whether you prefer the dynamic world of cooking or the careful artistry of baking.
Robert Schaefer
Lawyer/Executive Chef
7
Answers
Omaha, Nebraska
Updated
Robert’s Answer
Tabitha,
You pose a very good question to help prepare yourself for the culinary industry. Unfortunately, there is no average week of work for a chef or a baker as every chef and baker position works a differently. A couple of examples from my career. I worked in a small Italian restaurant as a Sous Chef and my week was scheduled Tuesday through Saturday 10am-2pm and then 4 pm to 9pm. In the week we maybe fed 120 people. I also worked in Las Vegas as a Saucier. My shift rotated for day off weekly, but my shift was from 11am to 11pm (sometimes later) where we fed 400-500 people a night. I was also the Exec Chef for the College World Series. That was 30 days of 7am to 1am straight with no day off. We typically fed 70,000 people a day. The typical week just doesn't exist in this field. Every day is different and every week is different. You never know what a given shift will bring. It is one of the most attractive aspects of the culinary field. It is also one of the most maddening if you don't embrace it.
You pose a very good question to help prepare yourself for the culinary industry. Unfortunately, there is no average week of work for a chef or a baker as every chef and baker position works a differently. A couple of examples from my career. I worked in a small Italian restaurant as a Sous Chef and my week was scheduled Tuesday through Saturday 10am-2pm and then 4 pm to 9pm. In the week we maybe fed 120 people. I also worked in Las Vegas as a Saucier. My shift rotated for day off weekly, but my shift was from 11am to 11pm (sometimes later) where we fed 400-500 people a night. I was also the Exec Chef for the College World Series. That was 30 days of 7am to 1am straight with no day off. We typically fed 70,000 people a day. The typical week just doesn't exist in this field. Every day is different and every week is different. You never know what a given shift will bring. It is one of the most attractive aspects of the culinary field. It is also one of the most maddening if you don't embrace it.
Al Sallette
Technical Writer
4
Answers
San Jose, California
Updated
Al’s Answer
Cooking and baking are wonderful ways to connect with people on a meaningful and direct level! Your daily tasks can vary greatly depending on the specific role you're in. For instance, bakers in restaurants often kick off their day at the crack of dawn. This ensures that the restaurant is stocked with fresh baked goods as soon as the first customers walk in. The outcome of these baked goods can be influenced by numerous factors - the type of ingredients used (there's a wide variety of flours, for example), the current weather conditions (even barometric pressure plays a part), and the equipment used in the preparation and baking process.
Similarly, the daily routine of a chef also hinges on the specific role they're in. A chef working in a hotel, for example, would be responsible for planning the menu, including daily specials, sourcing the ingredients, and creating staple items like soups and roasts, and even crafting decorative elements like ice sculptures. Some large hotels offer round-the-clock food service (in their restaurants, through room service, and for events like banquets and catered gatherings). In such large establishments, there might be a head chef along with specialized chefs for pastries and the like.
The food service industry is incredibly diverse, offering a multitude of different opportunities. No matter what path you choose, it's essential to understand your customers and meet their needs, as this is key to the success of any food service business.
Similarly, the daily routine of a chef also hinges on the specific role they're in. A chef working in a hotel, for example, would be responsible for planning the menu, including daily specials, sourcing the ingredients, and creating staple items like soups and roasts, and even crafting decorative elements like ice sculptures. Some large hotels offer round-the-clock food service (in their restaurants, through room service, and for events like banquets and catered gatherings). In such large establishments, there might be a head chef along with specialized chefs for pastries and the like.
The food service industry is incredibly diverse, offering a multitude of different opportunities. No matter what path you choose, it's essential to understand your customers and meet their needs, as this is key to the success of any food service business.