DOES ANYONE OUT THERE COOK AS A CAREER, IM IN THAT INDUSTRY THROUGH A DISSABILITY CENTRE, AND AT THE MOMENT I WORK 4 DAYS A WEEK AND ALSO HAVE A FRIDAY OFF, IM ALSO NOT STRAIGHT AS IN A SENSE I DO LIKE THE SAME SEX..HAVE A DIAG OF ASPERGERS SYNDROME, AND AM ALSO A SOLO PARENT TO A SON AGED 5 I NEED TO KNOW HOW ANYONE OF THIS CAREER HAS COPED IN FURTHER STUDY AND WORK PRESSURES OF COOKING, I WISH TO ADVANCE BUT HEALTH REASONS HOLD ME BACK....HOWEVER IM PROGRESSING SLOWLY BUT SURELY....IM PAST EPILEPTIC ALSO, AND HAVE SUFFERED VERTIGO DUE TO THE SIDE EFFECTS OF THE MEDICATION WHICH IN TURNE CAUSED A MINI STROKE....HOWEVER NOW IM ON MY OWN I PLAN TO PROGRESS BUT MY MEMORY IS VARIED AND SLOW! ANY SUPPORT WOULD BE GREAT THANKS!
If you like routine work try to get a chef job in an institution such as large cafeteria, hotel caterering or nursing home. That way you are doing the same recipes and routines day to day. Working in a restaurant on menu orders might be more stressful.
Also depends if you are in cold kitchen or hot kitchen, saucier or whatever. I guess it depends on what job you can get and what are your career goals and training.
Fron 1985 to 1991 I worked various kitchen positions in several restaurants. I can cook quite well, though I have since vowed not to set foot in a restaurant kitchen unless I am completely financially broke and starving. The stress level was far too high for the money that I was paid. --Good luck with your choice of profession at any rate.
If you like routine work try to get a chef job in an institution such as large cafeteria, hotel caterering or nursing home. That way you are doing the same recipes and routines day to day. Working in a restaurant on menu orders might be more stressful.
I appreciate this comment thankfully i will learn from these words of encouragement....
i am doing a routine job already in a kitchen for dissabled people, however i wish to advance in the near future i get away with a kitchen whizz to give me a prep boost also....
Fron 1985 to 1991 I worked various kitchen positions in several restaurants. I can cook quite well, though I have since vowed not to set foot in a restaurant kitchen unless I am completely financially broke and starving. The stress level was far too high for the money that I was paid. --Good luck with your choice of profession at any rate.
How much of the money rate were u paid? I thank this post also, as it gives me a insight into the profession ...before i step any further im doing ok studying mildly while at the premise while on the job also. Im into gardening and am prepared to make raised edging throughout my whole flat...and am hoping it will make it financially easier on my budget also as im on dissability welfare while im working this job! Many thanks this made my day!
I never worked as a chef. I considered it but then I didn't go and study for it.
I know a few chefs. Some have very good jobs (hotel caterering, banquet halls, cruise ships, army) and others (restaurant) say they are very difficult and stressful. One restaurant chef said that one owner paid a flat rate per day and it could be really busy and working 12 hrs or just not and only working 4 -5 hrs. so that was not a good deal.
Some people also get jobs working for very rich private families. They cook for the family when they are at home and do parties (or supervise caterers) when asked.
I think the worst part must be working if you are sick or stressed out. Employers just want people who are dependable.
How much of the money rate were u paid? I thank this post also, as it gives me a insight into the profession ...before i step any further im doing ok studying mildly while at the premise while on the job also. Im into gardening and am prepared to make raised edging throughout my whole flat...and am hoping it will make it financially easier on my budget also as im on dissability welfare while im working this job! Many thanks this made my day!
Between 5 and 6 USD/hourly. I reluctantly took a cooking job a in 2004 after moving from Maine to South Carolina for just over three months, and I was still only paid $6.40/hour. --The restaurant was also a dump.
I know other people who work as line cooks here, and the average rate seems to be below $8.00/Hour.
In Maine the payscale seems better, but it's adjusted for a higher cost of living. In 1989 I had stress induced hives covering my forearms, and parts of my legs. --Working as a cook didn't help much in curing them.
Yea i guess u only get so much out of life and wether it helps too, i will take into consideration all thoughts as then it gives me a better overview...tally ho more posts to read ciao
You need a lot of dedication to be a chef and it's hard work and a very cut throat industry where everyone want sto be the best.
Yes it is a very cut throat industry, im just verging on studies now and part time work, so at the moment im starting small and will grow to something no so big, i will watch my boundries ty for all ya replies adi