Basically what the title says, what made you choose the culinary/food service industry? Why is this what you chose to do?
It chose me, was great pay when I was in highschool… Then after working 12-16 hour days I finally woke up and left for IT. Cooking will forever be a part of me but I’ll be damned if I care to actually good food for myself
“Mechanics’ Syndrome” (it got named that just because it’s really visually obvious mechanics lose all interest in automotive things outside of work, they mostly all drive new vehicles or absolute shitboxes they can keep running with very little effort)
I worked fast casual at the end of highschool. It was fun and challenging but ultimately I decided not a long term job or career for me. Taught me a ton about life and dealing with people (coworkers and the public)
I personally fell in love with it after re-examining my life and what I wanted out of it after finishing cancer treatment. Even though it’s my passion I absolutely don’t want to stay in the kitchen past 35 or so. I don’t want to be giving 70 hours of my life each week to work indefinitely and I don’t think my body will be able to handle it much after that.
I recommend looking for work at an in-house kitchen for a larger business. I work at a Retirement Home, and get Benefits and a Union. The stress is significantly easier to manage, and the Health/Safety standards are much higher.
Bought a bar. I was a trucker, and I’m reasonably sure there was a half sub conscious drive behind that, after years of disappointing and down right angering meals/efforts displayed at roadside restaurants all over western North America and eastern Canada (I hauled mostly a specific twin trailer configuration not allowed eastern USA.) Anyways, the bar had a kitchen and a not so great reputation for food, as the previous owner had no interest in serving anything but alcohol and shitty chicken wings. Dude had his fryers set to 400 degrees when the smoke point of canola oil is like 375. Yeah they cooked fast but…Anyways immediately set to work changing that. Feature product is a 3/4 lb bacon burger, with a sriracha/ranch aioli, on inch thick fried texas garlic toast with old cheddar applied on grill, onion rings, dijon mustard. People tend to order on and cut in half. I’ve ate all over, and am more than a little sure I’m making the best food in the SW quarter of my very, very underpopulated province, though I have recently been hearing very good things about a new restaurant, smokehouse based, that opened 40 miles west of here. My act is all wildly unhealthy but well done comfort food, the pictures I’ve seen, he’s a fair bit “classier” than my Bacon Jalapeno Swiss Grilled (in bacon fat) Cheese sorta deal.
I fell into it in High School, and stuck around due to convenience. Eventually I realized how much I really enjoyed it. Nearly 20 years later and I’m a KM at a Retirement Home.
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I was hired as one, but I’d say it depends where. Start by getting out of dish, and cook. Even a couple nights a week on a line is a good start.
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At this point in my career yes, but I’m glad I spent the time on a standard line. I don’t think I would have learned the skills I did anywhere else.
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My career path has been far from the norm. I’ve had about 15 years experience in kitchens, but that was broken up with periods in Retail and Fundraising.
If I had focused on getting a a management/leadership position, I’d say 2-5 years experience would be a reasonable expectation. Keep in mind you’ll need to take the initiative yourself. No decent Kitchen Manager will be upset you’re trying to expand your skills.
And yes, the hours are not for everyone. It was quite common for me to get home at 4-5am if I was closing. Try to get the Afternoon/Over shift. You start just before lunch service, and leave after dinner.
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