FluffyPumpkin78
Mouseketeer
- Joined
- Mar 3, 2006
- Messages
- 313
Hey, Pastry chef here. Or at least was until I had my son.
Just to let you know, the restaurant business is very hard, physically demanding, and doesn't really pay that much.
I used to work at a destination casino/resort in Lake Tahoe. I loved it. I really really did, but the biz can totally burn you out. You usually work funky hours. Pastry people usually work mornings...early mornings. Like 4 or 5 am. Then chefs de cuisine, their sous's and other line cooks work really late hours. They usually start at 1 or 2 pm and usually stay until the restaurant closes, maybe 12 or 1 am, again depending on where you are at. I left the biz, because it just wasn't conducive to family life. My dh is a restaurant manager, has been with the same company for 12 years and works 50 to 55 hours a week. And this is actually pretty good. His company will be opening a new restaurant in the spring, and openings come with 16 hour days for the first 3 months.
My son is now 3, so I have started work pt at a bakery. However I am just a cake decorator, as I did not want to take on any management roles. However dh and I have been getting real serious about starting a catering business. So hopefully this will happen in the next 5 years or so.
If you really do want to pursue the culinary field, I would go to the top school in the country, the Culinary Institute of America http://www.ciachef.edu/ It is located in upstate New York and is beautiful. The best of the best have graduated from this school. I would also recommend that you work in a full-service restaurant for 6 months or so to see if you are really cut out for restaurant work. Many go in thinking they will have their own show on Food Network, or something and don't really realize how hard it really is. Also (and I am assuming you are female) there is the whole mentality of it being a *boy's club*. You probably will be sexually harassed, and have to put up with crude talk, endless innuendo, and all other kinds of fun stuff. Admittedly this happens more often in regular kitchens, but their is still an element of this in pastry shops. Especially with old school French and German chefs.
I would suggest that you read Anthony Bourdain's "Kitchen Confidential". It is an excellent and eye opening read about what really happens back of the house. Egullet.org is an excellent culinary arts forum where many professional and celebrity chefs hang out and post.
So know you may be asking, "Why would anyone work in those conditions"? The simple answer is because we love it, and it is our passion. I experience an unexplainable joy when making, decorating and serving something. Most of the time I actually enjoy and love working the long hours, because I get to play all day. Of course, it isn't like that everyday, but mostly it is.
Just to let you know, the restaurant business is very hard, physically demanding, and doesn't really pay that much.
I used to work at a destination casino/resort in Lake Tahoe. I loved it. I really really did, but the biz can totally burn you out. You usually work funky hours. Pastry people usually work mornings...early mornings. Like 4 or 5 am. Then chefs de cuisine, their sous's and other line cooks work really late hours. They usually start at 1 or 2 pm and usually stay until the restaurant closes, maybe 12 or 1 am, again depending on where you are at. I left the biz, because it just wasn't conducive to family life. My dh is a restaurant manager, has been with the same company for 12 years and works 50 to 55 hours a week. And this is actually pretty good. His company will be opening a new restaurant in the spring, and openings come with 16 hour days for the first 3 months.
My son is now 3, so I have started work pt at a bakery. However I am just a cake decorator, as I did not want to take on any management roles. However dh and I have been getting real serious about starting a catering business. So hopefully this will happen in the next 5 years or so.
If you really do want to pursue the culinary field, I would go to the top school in the country, the Culinary Institute of America http://www.ciachef.edu/ It is located in upstate New York and is beautiful. The best of the best have graduated from this school. I would also recommend that you work in a full-service restaurant for 6 months or so to see if you are really cut out for restaurant work. Many go in thinking they will have their own show on Food Network, or something and don't really realize how hard it really is. Also (and I am assuming you are female) there is the whole mentality of it being a *boy's club*. You probably will be sexually harassed, and have to put up with crude talk, endless innuendo, and all other kinds of fun stuff. Admittedly this happens more often in regular kitchens, but their is still an element of this in pastry shops. Especially with old school French and German chefs.
I would suggest that you read Anthony Bourdain's "Kitchen Confidential". It is an excellent and eye opening read about what really happens back of the house. Egullet.org is an excellent culinary arts forum where many professional and celebrity chefs hang out and post.
So know you may be asking, "Why would anyone work in those conditions"? The simple answer is because we love it, and it is our passion. I experience an unexplainable joy when making, decorating and serving something. Most of the time I actually enjoy and love working the long hours, because I get to play all day. Of course, it isn't like that everyday, but mostly it is.

