Evolution of a chef!!
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So, are both of your wives have about had it like mine. I always wonder each day if she quit. Not sure if it is kids or parents that seem to be the most problematic.
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Chef it is definitely getting more challenging every year.
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Chef said in Evolution of a chef!!:
So, are both of your wives have about had it like mine. I always wonder each day if she quit. Not sure if it is kids or parents that seem to be the most problematic.
When my wife was teaching it was mostly co-workers and stupid parents. Now it is almost solely stupid parents that make her question the profession
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GWG8541 i can extrapolate from some of the conversations I had with Chef that our passion for cooking deepened as therapy. I never capitalized on my passion because the thought of starting another business on top of the four I own would ruin the joy and relaxation I get from cooking. I cook in quantities enough to serve friends and family and I feel that it is my way to bless them
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GWG8541 i can extrapolate from some of the conversations I had with Chef that our passion for cooking deepened as therapy. I never capitalized on my passion because the thought of starting another business on top of the four I own would ruin the joy and relaxation I get from cooking. I cook in quantities enough to serve friends and family and I feel that it is my way to bless them
Dr_Pain I understand that. I loved my profession, but it was definitely work. I enjoy cooking and would never want it to become that. I would not want to deal with the business end of it as a profession. I may be wrong, but I’m pretty sure that is what tanks most people on the restaurant industry. There are plenty of talented people who cook and create, but being able to manage the rest would be a huge challenge. My hats off to people like Chef who can do it. As I look back on it, cooking and gardening was my therapy for 32 years of police work. It was also just another way to give back to friends and family as you mentioned.
“You never really die until you end up on the wall at a Cracker Barrel”
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Dr_Pain I understand that. I loved my profession, but it was definitely work. I enjoy cooking and would never want it to become that. I would not want to deal with the business end of it as a profession. I may be wrong, but I’m pretty sure that is what tanks most people on the restaurant industry. There are plenty of talented people who cook and create, but being able to manage the rest would be a huge challenge. My hats off to people like Chef who can do it. As I look back on it, cooking and gardening was my therapy for 32 years of police work. It was also just another way to give back to friends and family as you mentioned.
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Dr_Pain I understand that. I loved my profession, but it was definitely work. I enjoy cooking and would never want it to become that. I would not want to deal with the business end of it as a profession. I may be wrong, but I’m pretty sure that is what tanks most people on the restaurant industry. There are plenty of talented people who cook and create, but being able to manage the rest would be a huge challenge. My hats off to people like Chef who can do it. As I look back on it, cooking and gardening was my therapy for 32 years of police work. It was also just another way to give back to friends and family as you mentioned.
GWG8541 Dr_Pain
I always tell people that want to get into catering, restaurant, or food truck businesses that enjoying cooking is NOT a good reason to go into the food service business.Thinking that it is easy to scale up a meal for 4 do not understand the complexities. It is why the failure rate of restaurants is about 78% in the first two years. Even skilled professional chefs do not have the skills necessary until they train as an Executive Chef. It’s not for the weak at heart. Some of the hardest work I have ever done.
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GWG8541 Dr_Pain
I always tell people that want to get into catering, restaurant, or food truck businesses that enjoying cooking is NOT a good reason to go into the food service business.Thinking that it is easy to scale up a meal for 4 do not understand the complexities. It is why the failure rate of restaurants is about 78% in the first two years. Even skilled professional chefs do not have the skills necessary until they train as an Executive Chef. It’s not for the weak at heart. Some of the hardest work I have ever done.
Chef That is the exact reason why I don’t want to take what I do any further, I still want to enjoy it.
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GWG8541 Dr_Pain
I always tell people that want to get into catering, restaurant, or food truck businesses that enjoying cooking is NOT a good reason to go into the food service business.Thinking that it is easy to scale up a meal for 4 do not understand the complexities. It is why the failure rate of restaurants is about 78% in the first two years. Even skilled professional chefs do not have the skills necessary until they train as an Executive Chef. It’s not for the weak at heart. Some of the hardest work I have ever done.
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congrats to you chef ,if you like what you do it makes a big difference as if you don’t it makes the work more miserable
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GWG8541 Dr_Pain
I always tell people that want to get into catering, restaurant, or food truck businesses that enjoying cooking is NOT a good reason to go into the food service business.Thinking that it is easy to scale up a meal for 4 do not understand the complexities. It is why the failure rate of restaurants is about 78% in the first two years. Even skilled professional chefs do not have the skills necessary until they train as an Executive Chef. It’s not for the weak at heart. Some of the hardest work I have ever done.
Chef Very hard work, I promise you, & most have no idea when they think they want to go in the restaurant business or worse.
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