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  5. Evolution of a chef!!

Evolution of a chef!!

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  • ChefC Chef

    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.

    HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood
    Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #41

    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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    • ChefC Chef

      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.

      Dr_PainD Offline
      Dr_PainD Offline
      Dr_Pain
      Sous Vide Dry Cured Sausage Traeger Team Blue
      wrote on last edited by
      #42

      Chef Amen to that!!! And that is why you are so réservant of the title which represents you suffering through the gauntlet. Kudos to you my friend

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      • craigriceC Offline
        craigriceC Offline
        craigrice
        Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
        wrote on last edited by
        #43

        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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        • ChefC Chef

          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.

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #44

          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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