Retrain as a chef

chuckflorist

Hey,

Just wondering if anyone knew of a way to retrain as a chef?

Sounds simple i guess but is there a way to avoid having to start as a kitchen assistant but not to pay £1000's? I work in finance but would like to change however, with mortgage and bills etc it would be difficult to move from £25k per year down to £12k per year.

Any suggestion would be welcome.

Cheers

Chuck

dandelionclock30

Go on Masterchef- the best people will be offerred an apprenticeship.

SarEl

Interesting twist. It's usually chefs asking to retrain to be something else - sometimes, anything else. Unless you are very, very good, and very, very lucky it involves long and unsociable hours, low pay and little job security. Have you actually thought this through?

spicyprawn

dont forget the shift working too is a nightmare if you want a social life

doodoot

If you are married/living with someone then I hope that they are very understanding.

The hours are extremely long, stressful and give you very little pay.

Most chef jobs that are advertised are in chain-owned pubs and you will be cooking frozen food that has to look EXACTLY as it does in the pictures hanging on the pass.

If you want soul-destroying work, then this is the career for you.

Top chef jobs that will allow you to exhibit your passion for cooking are few and far between, and are limited to Head and Executive Chef positions - these are the guys who set the menus - and are usually gained through word of mouth.

(My DH is an ex-Executive Chef of 20+ years and has recently graduated from University as a web programmer, so SarEl is very correct.)

If you have the cash, then you could always open your own place after you gain qualification?

angeltreats

SarEl wrote: »

Interesting twist. It's usually chefs asking to retrain to be something else - sometimes, anything else. Unless you are very, very good, and very, very lucky it involves long and unsociable hours, low pay and little job security. Have you actually thought this through?

Agree with this. Terrible money with no benefits whatsoever - usually not even sick pay, certainly no pension, healthcare etc etc. You'll be lucky to earn more than minimum wage for a few years. You will have no social life (unless you socialise with other chefs) because you work opposite hours to all your friends, and you will only see your other half when you pass them on the doorstep on your way to work, just as they're coming home. If you ever want to be earning decent money you'll need to work your way up the ranks, and as a head chef or sous chef of a half-decent restaurant you will likely be working a LOT of hours, 60+ per week. You will also be constantly exhausted and will probably start drinking more than is good for you, because when you get home after a busy service it's very difficult to switch off mentally and a few beers help you sleep.

I don't regret training as a chef, but even more than that I don't regret jacking it in last summer and going back to office work and can honestly say I would only ever work in a kitchen again if I was extremely desperate for a job.

LadyMissA

angeltreats wrote: »

Agree with this. Terrible money with no benefits whatsoever - usually not even sick pay, certainly no pension, healthcare etc etc. You'll be lucky to earn more than minimum wage for a few years. You will have no social life (unless you socialise with other chefs) because you work opposite hours to all your friends, and you will only see your other half when you pass them on the doorstep on your way to work, just as they're coming home. If you ever want to be earning decent money you'll need to work your way up the ranks, and as a head chef or sous chef of a half-decent restaurant you will likely be working a LOT of hours, 60+ per week. You will also be constantly exhausted and will probably start drinking more than is good for you, because when you get home after a busy service it's very difficult to switch off mentally and a few beers help you sleep.

I don't regret training as a chef, but even more than that I don't regret jacking it in last summer and going back to office work and can honestly say I would only ever work in a kitchen again if I was extremely desperate for a job.

Having worked in hospitality for near on 17 years I can agree with the above. To earn good money will take a number of years but still not many co's pay sick pay, pensions or healthcare so if you are leaving good beneifts behind I'd think twice but you could look here

http://www.caterer.com/