Sat Feb 15, 2014 8:03 am
Jeff B wrote: RedWattle wrote:
People in farming say the same thing. I'm sure you've heard a lot of that too Jeff .
My dad used to tell me he had to work a full time job so he could afford to farm!
I enjoyed that.
Sun Feb 16, 2014 11:28 am
Beautiful work there...Nice portion too. Keep up the good pastry work.
Mon Feb 17, 2014 8:09 pm
Cooking is a hard, low paying, mentally demanding, with guaranteed injuries, and stress. Almost every job pay's better or is easier, or both.
Mon Feb 17, 2014 10:52 pm
NorCalLineCook77 wrote:Cooking is a hard, low paying, mentally demanding, with guaranteed injuries, and stress. Almost every job pay's better or is easier, or both.
This is just so foreign sounding to me. Maybe because I live in a big city full of foodies but being a cook can get decent pay. Sure the hours suck but it's a lot better than an office job or a bus driver.
Tue Feb 18, 2014 7:42 am
I'd take bus driver over office work (I actually was a transit driver part-time one time) 18.50/hour to drive bus!!
Tue Feb 18, 2014 11:41 am
It is better. I love cooking because it gives me satisfaction, and I thinks it's fun. About Canada, It reminds me of this stage we had from Vancouver, he was a really nice guy, and he said something similar to what you are saying, he makes good money ,and that cooks are more resected where he lives. I feel like American culture looks down on most jobs where you work with your hands. That's why us cooks are rebels, haha kinda joking, but it makes me feel cool.
Tue Feb 18, 2014 5:34 pm
America looks down on the working class period. If you not stealing money on wall street or through a corporation your a nobody.
Tue Feb 18, 2014 10:08 pm
I started cooking professionally because that was the only thing available to me at the time. Things have changed greatly since I was a noob. But the dynamics remain the same.
I can't imagine doing anything else but not everyone is cut out for it and you have to be prepared for the residual effects.
Tue Feb 18, 2014 11:03 pm
Saltydog wrote:I can't imagine doing anything else but not everyone is cut out for it and you have to be prepared for the residual effects.
From most that I have talked to in the biz all pretty much sum it up exactly this way.
Wed Feb 19, 2014 11:58 am
When people talk seriously about the job I like to overemphasize how much work/stress it really is because television has romanticized being a cook a lot. In the last few years I have seen so many people drop 30k on school come to the real kitchen, drag behind and complain, then quit. I can think of 6 people specifically at 2 restaurants.
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