Why Does Dinda Want to Be a Chef

Why Does Dinda Want to Be a Chef


Declaring a want to become a chefOpens in a new tab.
can result in a mixed bag of responses from our loved ones. Families and friends take our all-time interests at middle but they tin can inadvertently betoken out all the negative aspects; frequently from a career they have never tried!

It is of import to have a balanced view of the career we are going to embark upon, in fact the whole ethos of ChefWord.com is to provide a fair and balanced view of the catering trade.

Based on my experience spanning a decade long career I have put together this listing of the top 17 reasons to become a chef. Armed with this knowledge, nosotros will be able to counteract whatsoever statement every bit to why following our passion is a bad idea!

Sometimes when embarking upon a difficult decision we want to hear the adept stuff, the reasons to be positive to counteract the negativity from well meaning, play it safers.

With a few surprising reasons, and listed in no detail guild, there is sure to be enough of food for thought here. So without further ado, let’south get into it.

one. Creativity

Few other careers offer the daily creativity which chef’s get to enjoy. Producing dishes that are heady and unique is by no ways piece of cake, and certainly takes an artistic flare that is years in the making.

For those who enjoy beingness creativeOpens in a new tab., the possibilities really are endless when information technology comes to cuisine; from simple food being plated up in imaginative ways, to producing the latest foams and infusion cooking.

2. Camaraderie

Kitchens are known for being tough environments to work in. Occasionally a head chef or sous chefOpens in a new tab.
in a bad mood can make things pretty difficult for the lower ranked chefs. Nonetheless, like all smashing film plots, from adversity comes camaraderie.

A kitchen brigade is bonded by the corporeality of fourth dimension it spends together and the high pressure level situations they must face up as a team. Add together to this the social chemical element, such every bit a few drinks afterwards work, and the colleagues we spend l-60 hours a weekOpens in a new tab.
with go really good friends.

On a personal notation I have fabricated life long friends from the chefs I began my training with, for me and many others the camaraderie is one of the primary factors which makes kitchen life and then addictive.

3. Heady

When a Saturday evening serviceOpens in a new tab.
is in full flow, the checks are being called, the stoves are full with sizzling pans, and at that place is frantic activeness everywhere. Every chef knows the adrenaline blitz this creates.

Service time allows chefs to experience this excitement every night. In fact, winding back down once again afterward a busy service can be specially catchy and perhaps explains why then many choose to take a drinkableOpens in a new tab.
later work to assistance boring their bodies and brains dorsum downwardly.

4. Changing Surroundings


Some careers dictate that a person must spend many years in the same function in order to piece of work their way up the career ladderOpens in a new tab.. Fortunately for chefs, their chosen career is not one of these examples.

Catering is a notoriously transient tradeOpens in a new tab.. Chefs movement between jobs regularly, and far from harming their career prospects, information technology really helps. The chance to feel new environments, and new means of doing things, is highly prized by employers.

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5. Challenging

Challenging is an peculiarly polite fashion to describe the daily obstacles
Opens in a new tab.that chefs are confronted with. The main cause of the challenges are the hard and fast deadlines; there is no pick to ‘deal with that problem tomorrow’ in the world of catering!

Whilst some struggle in this environmentOpens in a new tab., others thrive. The great thing nigh being challenged every day is that the chore never gets irksome, plus there is the opportunity to experience proud of our accomplishments every single twenty-four hours.

6. Rewarding

As a chef we get instant feedback on the ‘product’ we are creating. When we produce a dish it is served to the customer straight abroad. When finished the waiting staffOpens in a new tab.
will enquire as to how their meal was. The feedback is then instantly relayed to the kitchen.

Some customers are very generous with their gushing reviews and praise. It tin exist very rewarding during a long 24-hour intervalOpens in a new tab.
to know that we have helped someone savour a special occasion.

seven. Universal

No matter which part of the globe you choose to locate yourself, in that location will always be people eating food, and a desire for chefs to cook. Some parts of the world are more common for united states to travel to, just the scope of where a chef careerOpens in a new tab.
can take us should not be underestimated.

Favourite haunts of chefs are those countries we can gain experience of radically different cuisines and develop it into our ain unique styles.

For anyone who enjoys travelling, and the thought of working abroad for long periods of fourth dimension sparks feelings of joy, a chef career is unmatched by whatever other.

viii. Interesting characters

A catering career attracts people from all walks of life and all countries around the globe. Every chef is tied together by a passion for nutrient and then no matter the background we come up from, we all accept something in common.

The range of people we encounter forth our chef journeyOpens in a new tab.
is vast. There are many colourful characters within kitchens and the ‘banter’ levels are often loftier!


9. Subculture

“a cultural group within a larger culture, oftentimes having beliefs or interests at variance with those of the larger culture.”

Source: Oxford online definition of subculture

Mayhap it is the unsociable hoursOpens in a new tab., or perhaps that the merchandise attracts creative people, whatever the reason being a chef is seen equally existence role of a subculture.

It’s quite hard to ascertain subculture, but that information technology is more than merely a chore, it is a way of life. From the by gone days of chefs such every bit Marco Pierre WhiteOpens in a new tab., kitchens have managed to carry a sure romance that the general public finds alluring.

Actually being involved in this culture is astonishing. For many, it is a chance to fit in and gain confidence where perhaps in mainstream society they don’t practice every bit well!

x. Lots of Work

People are always going to need to eat, which is fortunate for chefs equally this means people are always going to want someone to cook for them!

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Whilst it’s fair to say that the amount customers going out to consume is dependent upon financial situations, a skillful eating place is never short of eager customers. Even in the most difficult financial times, ofttimes a great eating placeOpens in a new tab.
provides a welcome release from the daily struggles some may be facing.

A good chef will ever be able to find workOpens in a new tab., and if they accept a good reputation, mostly the task offers come to them without even having to get looking.

11. Become Famous (Perhaps)

Ok, fair enough, this is probably a long shot but we never know. Famous chefs such as Gordon Ramsay, Jamie Oliver and Tom KerridgeOpens in a new tab.
all started as ‘regular’ chefs working in kitchens.

Of form they were unique and had that special x factor that made them ascend to the levels they have reached, but information technology’s non out of the question to recollect that you lot too may become a household name via your cooking!

Especially in the age of social media and YouTubeOpens in a new tab.; it has never been easier for a chef to put themselves out thereOpens in a new tab., and who knows what may happen??

12. Skys The Limit


The career opportunities presented to chefs really are vast. All it takes is some dedication (plus lots of hard piece of workOpens in a new tab.) and the highest levels can be reached.

Some chefs cull to cook on yachts whilst sailing around the globe, others choose to run their own restaurant and be master of their own destiny, the range of opportunities are endless.

There is a level playing field when it comes to a chef career. Everyone starts as a commis chefOpens in a new tab.
before progressing up through the ranks. Information technology is one of the few careers where it is a case of what you know rather than who you know!

13. Life Long Learning

For those who love to learn new skills there are few careers as well suited equally being a chefOpens in a new tab.. The ever irresolute nature of cuisine means that at that place is always something new to learn, just keeping upward with the pace of modify is a full time job in itself.

The first few yearsOpens in a new tab.
are incredibly busy in terms of the amount we need to learn. Just as we think nosotros are getting the hang of it, we climb the career ladder and boom, there is a whole lot more that needs to be learnt again very quickly!

Every kitchen will do things differently. As a chef, if we notice ourselves feeling like we are stuck in a rut, it is then piece of cake to change kitchens and voila – a whole new gear up of dishes and skills to larn.

14. Vast Career Opportunities

We touched on this point earlier in our Sky’southward the limit section, although this is similar at that place are a few differences; namely the amount of jobs in the market at any once!

Readers tin take a wait for themselves at whatsoever task website for the area they live in, at that place will ever exist lots of chef vacanciesOpens in a new tab.
being advertised.

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The advantage of this to us chefs is that when we want to modify jobs
Opens in a new tab.we don’t have to wait around for months on cease for a position to become available, chances are at that place will be enough of opportunities when we start looking.

15. Low Barrier To Entry

Not every 1 is cut out for bookish learning, some people simply don’t enjoy that fixed fashion of studying. The groovy thing about a career as a chef is that the requirements for getting our beginning job are very depression.

Information technology is unlikely you lot will be turned down for a trainee chef positionOpens in a new tab.
for not having enough academic qualifications, instead head chefs wait for passion and enthusiasm as a determining gene for who they hire.

That’s not to say that qualifications or basic skills such as English and maths are not useful; they certainly are as we climb the career ladder. However these are skills which can exist taught in a kitchen environment which is far more conducive to learning for many.


Whether we have a caste, or struggled in secondary schoolhouse, a career every bit a chefOpens in a new tab.
is wide open for those with the right mental attitude and passion for nutrient.

16. Structured Environment

Those that practise well in a more structured surround notice they are well suited to the organisational structure within kitchens.

Ofttimes on ChefWord I refer to a kitchen positionOpens in a new tab.
equally a rank, because this is how it is in reality. Every chef has a position within the construction. Each position comes with a clear set of guidelines every bit to our responsibilities and expectations.

Bailiwick levelsOpens in a new tab.
are often high in kitchens as at that place are a lot of creative personalities (and dare I say strong egos) contained inside that need to be kept under control. This high discipline actually suits some people every bit they piece of work better knowing exactly what is expected of them.

In that location is no backside the back gossiping for chefs, if someone is displeased with our actions they will address information technology straight before moving on just equally rapidly.

17. Fun Environment

Having said that kitchens are structured they are also a really fun place to piece of work. There are often times when ‘banter’ and kitchen antics are in full flow; information technology is always good humoured and corking fun!

The full general atmosphere amidst chefs is one of light hearted ribbingOpens in a new tab., and practical jokes. Kitchens are not customer facing positions and nosotros can all let our pilus down a little, not being overly concerned with the arrogance and graces needed past front of house staff.

I have left this indicate to last only information technology should not be underestimated. This is 1 of the fundamental reasons why chefs are able to tolerate such long hours piece of workOpens in a new tab.; because work is actually a fun and an enjoyable place to be.

To Sum Up

That’s my listing of 17 reasons to become a chef, I hope readers accept found them helpful and are now armed with a wealth of responses for anyone who tries to put a dampner on our catering fire!

Why Does Dinda Want to Be a Chef

Source: https://chefword.com/17-reasons-to-become-a-chef/