Pro’s and Con’s of Being a Professional Chef

January 24th, 2014 3:12 am

Being a professional doesn’t mean that people working in their different offices are better than you or have made a better career choice. Taking up cooking professionally or supervising a kitchen is a very versatile job and there are things to consider before making your decision. Here are some pros and cons to consider.

*Pros*

The first benefit or advantage of being a professional chef is the job prospect. Almost every restaurant has a chef that runs or supervises the kitchen and everything that goes on in it. As a professional chef, you can work in restaurants, food establishments, universities, hospitals, hotels, airline catering institutions and even nursing care institutions. Some chefs have the luxury of working for cruise ships which gives them the opportunities of traveling to different parts of the world while on the job. Chefs can find jobs almost anywhere and have the opportunity of long term contracts once the job is within their skill set.

The salary involved may differ and depends on the establishment you find yourself with but you can still make a lot of money from being a professional chef. Depending on your rank, you can about $32,000 to $82,000 on average per year. If your career has taken you to the point of working as an executive check for big establishments like 5 star hotels or first class restaurants, it is very possible for your annual salary to be more than six digits. You can start your own food establishment or restaurant using the money you make from being a professional chef. Being a professional chef pays good money if you are skilled.

Being a professional chef can be fun if it is your passion because creativity is usually encouraged in this field. Something you should look forward to as a chef is the chance of a job growth. It is the kind of job that you gather experience from as you advance, you can start as a prep cook and work your way up the ladder to an executive chef just like any other office job. You can become a culinary teacher or a private chef to very influential people in the society as long as you are good at what you do.

*Cons*

One of the most important cons of being a professional chef is the fact that it can be really stressful. It’s true that careers can be stressful and difficult and being a chef isn’t any less stressful. It is not just stressful but also physically demanding because as a chef, you have many hours on the job that you may not be able to engage in other activities. The hours are very demanding and long and can be very tiring as you are going to be standing on your feet most of the time.

It is possible that your hours might extend late into the night depending on your establishment and this may cost your family and friends time. You will be having less time for your family as you will be working on weekends and holidays. You have to be strong enough to handle food equipment and large amounts of ingredients. You will be working with time as there will always be customers waiting on what you are preparing. It is basically that you have less time to learn as much as possible if you want to climb higher on the ladder into a better rank.

It’s a hard job to do sometimes and you have to know that as much as it is beneficial to you that it is usually a long term contract when you are a chef, long term contracts can be little or no change in employment opportunities. Being a professional chef is a competitive career or business and there are so many people who as good as you that want your job so there is no room for mistakes.

Basically, these pros and cons sum up the good, bad and ugly of being a professional chef. You need to consider the pros and cons and if you can stand the good and bad aspect of it, then being a chef is the best career or job for you.

Steps to Becoming a Sushi Chef

August 7th, 2012 5:35 am

The first step to becoming a sushi chef is to learn as much as possible about the culture and history of sushi. Although you can find sushi chef culinary training programs that last for three to six months in the United States, most sushi chefs in Japan work under a master chef for many years before they are ready, so try to respect the culture as much as possible. It is important to learn how to use the various Japanese ingredients to make sauces and cook your sushi. This includes raw and fermented fish, crab, sea urchins, clams, pickled ginger, lotus roots, sesame and much more.

You must learn how to prepare the sushi itself, as well as all the popular noodle, rice and soba side dishes. Mushroom preparation is particularly important. Before even entering a culinary school you should hone your skills by cooking for friends and family. Try preparing food for them tableside, as many sushi chefs do. Doing all the chopping, frying, rolling and preparing of food right in front of your guests will force you to think fast.

With your skills honed you can then find a good sushi school where you can study the art of Japanese cooking. Do your research and find one that is reputable with graduates working in the field. You may only start out making a salary of around $37,000 as a sushi chef, but hang in there. With skill and talent your career can go far.