I haven’t worked in the industry since the late 90s so maybe it’s better now?
There are positives. I learned that stress is transitory and I don’t have to give in to it. Staying calm and working the system is how you survive getting slammed (overwhelmed by orders). I was in charge of a kitchen as sous chef in my early twenties, hiring people, ordering the supplies and ingredients, preparing for banquets and events. This was a massive confidence builder. I learned how to work with people I literally could not stand, and got to work with people I would back up in any situation.
Plus your going to be a good cook for the rest of your life and that’s a big plus. You might not want to cook when you are not at work but you can and that’s great for family entertaining and your own personal enjoyment later in life.
I also traveled to places I never would have been able to go to if I wasn’t working there. I lucked out and worked in high end places, including one featured in the European Vogue Cooking magazine (meant something back then). I also worked in some dives.
I learned so much about people and myself. But you can do that a lot of other ways that pay better!
One last thing. With the exception of one or two really tough manual labor tasks I’ve done, no job has seemed hard after my time as a cook.
This is encouraging. Thing is, she’s on the spectrum. I could see that working in her favor or becoming something unmanageable. So far she is the star pupil according to chef and if she could just complete a two year program and feel good about that accomplishment, my heart would be swole.
Even if she walked away from it in a few years, if she took away half of the positives you did I would consider it a win.
No worries, there other ways to work in food services. Breakfast cooking was a favorite of mine because I was mostly alone until 9 or 10 am in different hotels (you start at 5). Just you and the bacon. When breakfast is over it help with lunch and then you’re done.
Pastry and bakery shops are also usually much more professional environments where attention to detail and consistency are very important. I have worked in a few of these (once full time, mostly just helping out here and there as needed in hotels) and it’s nothing like the main kitchen.
You can also work in banquet venues where there’s less yelling and stress compared to a la carte cooking.
One thing I really liked is if you worked hard, helped others when they needed it, and did your share of the cleaning, and showed up days after day you were part of the crew. I worked with people that could barely read, lapsed philosophers, guy training to be a pilot, washed up old guys who didn’t know anything else, and we had each other’s backs. It was good a lot of the time.
I haven’t worked in the industry since the late 90s so maybe it’s better now?
There are positives. I learned that stress is transitory and I don’t have to give in to it. Staying calm and working the system is how you survive getting slammed (overwhelmed by orders). I was in charge of a kitchen as sous chef in my early twenties, hiring people, ordering the supplies and ingredients, preparing for banquets and events. This was a massive confidence builder. I learned how to work with people I literally could not stand, and got to work with people I would back up in any situation.
Plus your going to be a good cook for the rest of your life and that’s a big plus. You might not want to cook when you are not at work but you can and that’s great for family entertaining and your own personal enjoyment later in life.
I also traveled to places I never would have been able to go to if I wasn’t working there. I lucked out and worked in high end places, including one featured in the European Vogue Cooking magazine (meant something back then). I also worked in some dives.
I learned so much about people and myself. But you can do that a lot of other ways that pay better!
One last thing. With the exception of one or two really tough manual labor tasks I’ve done, no job has seemed hard after my time as a cook.
This is encouraging. Thing is, she’s on the spectrum. I could see that working in her favor or becoming something unmanageable. So far she is the star pupil according to chef and if she could just complete a two year program and feel good about that accomplishment, my heart would be swole.
Even if she walked away from it in a few years, if she took away half of the positives you did I would consider it a win.
Thanks, dude!
No worries, there other ways to work in food services. Breakfast cooking was a favorite of mine because I was mostly alone until 9 or 10 am in different hotels (you start at 5). Just you and the bacon. When breakfast is over it help with lunch and then you’re done.
Pastry and bakery shops are also usually much more professional environments where attention to detail and consistency are very important. I have worked in a few of these (once full time, mostly just helping out here and there as needed in hotels) and it’s nothing like the main kitchen.
You can also work in banquet venues where there’s less yelling and stress compared to a la carte cooking.
One thing I really liked is if you worked hard, helped others when they needed it, and did your share of the cleaning, and showed up days after day you were part of the crew. I worked with people that could barely read, lapsed philosophers, guy training to be a pilot, washed up old guys who didn’t know anything else, and we had each other’s backs. It was good a lot of the time.