Become a chef?
Hello, simply and uncomplicated, my dream job since I was 6 has been cooking. I love cooking and I think I have talent, but there are many criteria that would prevent me from doing this job (I want to open my own restaurant). For example, money. Money is important, even if some people here see it differently. The job isn't very well paid, or rather, you don't make much profit from it. I've heard that you're enslaved during your training, and the job is apparently very, very strenuous. I would really like to open my own restaurant, but without having to open at 5 a.m. every day, or on Saturdays and Sundays, but I don't know because of my concerns.
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I had done a cooking lesson with 15 before I did something else.
At that time, however, gastronomy was really the purest slavery.
My brother has been cooking for 30 years and is still laughing today, so he can tell a lot about it.
Nowadays, it is much more important to ensure that the Youth Employment Protection Act, Working Time Laws, decent handling, etc. are adhered to.
Payment is no longer bad from today’s point of view. Better always goes, of course, but some are quite good about the rounds.
Unfortunately, the problem with working time still exists and can never really change. You work when other people are free. But here too, it’s different than at the time. I had my complete training free for no single weekend, not even during professional school and even on my holiday I was reinterpreted on weekends. Nowadays this is definitely different and in canteen for example it is basically different.
You should pick the operation well. Decide what you want. Do you want to keep the weekends free? Then a canteen sas will be best, but the “quality of cooking” here is naturally greatly reduced.
If you really want to learn to cook masterly, then you only have a good house, which, however, brings bad working hours and also occasional overtime.
In itself, Koch is a beautiful profession, but of course has the mentioned shadow sides.
And with its own restaurant, you could be quite successful if you are talented and have good ideas
Of course.
But do not underestimate self-employment in your youthful mind and enthusiasm. There are many other factors involved. Not least just a good portion of luck.
Grade the gastronomy is hard and sometimes uninfluencable factors can mean the out for a store. There was a very good restaurant in our town, then came next to and opposite construction sites because residential houses were built. This meant a blocking of the road for several months and only a narrow passage for pedestrians, accordingly no more parking spaces and all day construction site noise, as well as dust pollution.
This has broken a very good restaurant under good management within half a year, completely indebted.