The Future of Chefs and What We Can Do

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There may be a lot of you who are thinking that the future of chefs is bleak, and although it may seem that way, it actually is not. As stated in an earlier post, our future is whatever we make it. Bleak as it may seem for some of you, but there are a hundred of different ways on what you can do to change your perception of the future.

Chefs as Managers?

It is, after all, one of the duties of chefs – to manage the kitchen and the kitchen staff. If you want to be a good chef, you have to have a good head when it comes to managing the needs of a typical restaurant kitchen as well as its staff. As for those chefs who prefer to stay in their offices more than they prefer to stay in their kitchens, then too bad for them for them. One of the main reasons why we became chefs in the first place is because we have a huge passion for food and cooking, and to sacrifice that for a desk job is much like giving up that very same passion.

As for those chefs who can juggle his desk job and kitchen duties, then kudos for them. It will take a real executive chef to manage paperwork, cook food, teach students, and share his culinary expertise and skills.

Competition in Food Factories

There may be some hotels and restaurants that prefer pre-prepared food products like sauces and canned foods; however this does not mean that this is what the rest are doing.

One trend that is happening right now is the emergence of independently-owned restaurants. More often than not, they are looking for talented chefs with culinary skills and experience under their belts to head their kitchens. Stop dreaming of managing big industrial hotel kitchens. Instead, make a name for yourself first by offering what real food tastes like at independently-owned and family-owned restaurants such as these. After all, you will have to build your reputation first before enjoying the glamorous chef’s life that Jaime Oliver is enjoying.

To build your reputation, you will need these very basic and very important tools:

Culinary talents and skills.
Realistic goals.
Hard work with attention to even the minutest detail
Strong work ethics.
Motivation and determination.
A little bit of luck and a whole lot of good decisions.

Low Salaries, Long Hours

Nothing can depress a chef more than working long hours that pay a small salary.

This is a very palpable reality among young chefs and fresh graduates right now, and this is brought about by the industrial kitchens’ need to make profit. Although not much can be done about this, especially since many people turn a blind eye towards it, what you can do then is to make sure that you shine. As stated above, build your reputation first, and the offers will come pouring in.

Lots of Time Away from Home

Again, not much can be done when it comes to working far from home. After all, this is a part of a chef’s life. He will be separated from his loved ones for long periods of time, especially if he wants to advance his career and further his culinary knowledge.

Marriages may suffer, ending in divorce, but you have to understand that marriage is a state of compromise. You and your spouse do have to work very hard at reaching a compromise, especially when it comes to spending time with the spouse and the kids. A strong relationship plus a successful career as a chef will give you a very good future.

The Volatile Kitchen Atmosphere

And we are back to talking about mad and tyrannical chefs. People like them will always be there, and you cannot do anything about it. What you can do though is to control your reactions towards the negative comments and criticisms that you get. Let it all slide. Do not let them affect you too much, and do not take it too personally. Instead, simply do your job. Who knows? You just might earn the mad chef’s respect, which can give you a promotion or two.

So, to reiterate everything that has been said, your future is whatever you make it. Make wise decisions and always think before you react. If you want an edge over your competition, enroll at culinary schools and institutes. At least this assures you of the chance that you are not going to start from the very bottom of the kitchen rank.

Image Credit: shirescookeryschool.com

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Currently 2 comments - But what do you think?

Posted on Saturday, January 29, 2011 at 3:46 am
Filed under Chef Chef, ProChef360- General · Tagged with Chefs, Cooking, Food, restaurant and food industry

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Comments

2 Responses to “The Future of Chefs and What We Can Do”

Anna Johnston says:

January 30, 2011 at 4:13 am

Another awesome post & all good points – can you expand on some of the challenges that Chefs have Matthew, not just young apprentices but all the way up the food chain? Its a pet peeve of mine that so many kitchens continue to abuse & burn out good chefs.

[Reply]
Chef Matthew J.G Reply:
January 30th, 2011 at 8:10 am
The challenges are actually endless

I would like to throw the idea on the table and ask any chefs out there to add to the conversation.

What challenges are you having as a chef?

Matthew

[Reply]