It is currently Sat Sep 20, 2014 8:00 am

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 3 of 4 [ 31 posts ]  Go to page Previous  1, 2, 3, 4  Next
Author Message
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sat Feb 15, 2014 2:03 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 639
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.


Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Sun Feb 16, 2014 5:28 pm 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
Beautiful work there...Nice portion too. Keep up the good pastry work.


Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Tue Feb 18, 2014 2:09 am 

Joined: Sun Jul 28, 2013 7:16 am
Posts: 95
Cooking is a hard, low paying, mentally demanding, with guaranteed injuries, and stress. Almost every job pay's better or is easier, or both.



_________________
---Cook with love---
Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Tue Feb 18, 2014 4:52 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 639
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.


Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Tue Feb 18, 2014 1:42 pm 
User avatar

Joined: Wed Sep 18, 2013 11:21 pm
Posts: 618
Location: Minneapolis, MN
I'd take bus driver over office work (I actually was a transit driver part-time one time) 18.50/hour to drive bus!!


Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Tue Feb 18, 2014 5:41 pm 

Joined: Sun Jul 28, 2013 7:16 am
Posts: 95
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.



_________________
---Cook with love---
Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Tue Feb 18, 2014 11:34 pm 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 3974
Location: Kentucky
America looks down on the working class period. If you not stealing money on wall street or through a corporation your a nobody.



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Wed Feb 19, 2014 4:08 am 

Joined: Wed May 02, 2012 2:14 am
Posts: 102
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.


Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Wed Feb 19, 2014 5:03 am 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 3974
Location: Kentucky
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.



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: Food & Knife Portfolio / Blog / Discussion
PostPosted: Wed Feb 19, 2014 5:58 pm 

Joined: Sun Jul 28, 2013 7:16 am
Posts: 95
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.



_________________
---Cook with love---
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 3 of 4 [ 31 posts ]  Go to page Previous  1, 2, 3, 4  Next

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred