most chefs attained learning from home, work and school like myself, there are those that are self taught, and learned from on the job training. I have had all three, plus owned a catering business
If you can send any info on the success rate that would come from one of these jobs. Open to other job titles to study also. Thanks!
I do not know any languages at the moment but am interested in studying multiple languages hopefully
An EMT (Known in most places as an EMT-B) only makes about $12.00 an hour. They get a dollar more if they get qualified to drive. But because you work a 24 shift and can sleep between calls, you can work three shifts a week and make half your income while sleeping. Paramedics (an EMT-P) have to study a fair bit longer and they do make a fair bit more per hour.
Each rig will have at least one EMT-B/driver and one Paramedic. There may sometimes be an additional EMT-B on the crew
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A chef will make about the same to start but if you are good you can rise to a fair bit higher income. However, you will be working in a hot kitchen and you will be working mainly evening shifts. You will not be able to see your friends or family that much.
I have been interested in pasty school for quite sometime now. I love making little things at home. My only concern is that after a year or so doing this for a living that i will no longer have the drive to do it, that i will lose my love for it. Any advise or personal experience?
The pastry world is everything from getting up at 3 in the morning to start fresh goods {bagels,doughnuts.scones} for the day to afternoon -.evening shift of making specialty desserts and customers requests{birthday,anniversary cakes} for that night at your upscale restaurants.
Hotel, resorts,cruises also will hire you for above mentioned items but you can add wedding,sheet and holiday cakes. {think Sunday brunch and wedding receptions}.If you have a short attention span this might might be a better cooking field choice because of the constant changes you will make at the customers/companies request.This field is more scientific than others and a.p chemisty while in high school will help you better understand/predict the outcome of your dessert. Thanks to all the cooking /chef shows the field has been {IMH} glamourized to the point where it’s become this "rock star" personna field.The reality is you will work ALL major holidaze most likely weekends and your probably won’t have your own show.If any of those outcomes bother you, maybe reconsider.However if you want fast paced creative field and you want to feed people fattening delicious treats, there you go..Is there a local bakery,mom&pop place you could visit or apprentice {as in free labor} for a few hours.This might give you a better idea before you commit to school.If you decide to move on to school bear in mind the good schools dont need to advertize during Judge Judy, and they dont promise jobs and finaceing {at 20%}."Le Cordon Bleu" trademarked their name, that means a school can buy the rights to the name, but not have top notch Chefs.Sometimes you get the right job learn there and school isn’t necessary.I prefer Johnson&Wales graduates,Sorry bout the slight rant, hon , just wanted to give you some food for thought.:)
on yahoo dicover.where else?
The training isn’t that expensive but what is a typical starting salary?
Depends on the house, your years of experience and the level of education you have received.
It has been my experience to be hired at $7/hour and by the end of the week making $10/hour due to professionalism and quality of work.
I think it was a series on channel 4, quite a long time ago that took a burger chef and trained him up in a few weeks to go up against a cook off of chefs and he won! i really need to download the program but cant think of the name of it!
The show was "Faking It". The Ramsay one was Series 3, episode 6.
Title: "Burger Flipper To Chef"
It was a good show.
If you’re in the U.S. and legally working, I think that it would be no different than any other restaurant. Generally speaking, businesses are seeing a decline in restaurants I think, because people are losing their jobs. And for those who have jobs, they might be eating at home more because it is cheaper. I suspect foreign food restaurants that are dedicated as being ‘fine dining’ might suffer worse, because they are a bit more pricey than local cuisine.
What’s a key? Diversify!
I have been interested in pasty school for quite sometime now. I love making little things at home. My only concern is that after a year or so doing this for a living that i will no longer have the drive to do it, that i will lose my love for it. Any advise or personal experience?
I went to culinary school–and have done very little in pastry. But I can speak out of my culinary experience. I started school not entirely sure if cooking really was my passion. I honestly had no experience in a kitchen before–I just thought it would be sweet having someone enjoy something I made from nothing–and I liked food, so I gave it a shot. To make a long story short, I finished school, with honors, though not to be cocky, moved from California to Boston fer an externship and am a week away from moving to Hawaii to cook on a cruise. It’s been one of the hardest things I’ve ever done–and the most rewarding. I’ve found my passion and love doing it. I’d love to say that everyone who I went to school with finished, but I’d be lying. In the year that it took me to complete school, I saw at least a dozen of my classmates, if not more, quit. Maybe it wasn’t their passion. Maybe they were lazy. Maybe they didn’t like the school and wanted to continue their education somewhere else–who knows. But I can say that it didn’t take long fer most of them to make their choice. At school I stood fer five hours a day, cut and burned myself and had chefs yell at me like we were on Hell’s Kitchen. And once I was out in the industry, the hours were tripled, work got harder and pay was pathetic–but I still love it. I guess all I’m saying is that you should try it. You’ll know whether or not it’s for you soon enough. And even if it gets hard, don’t quit. Because as much "bad" you may see in it, there’s as much good–if not more.
Good luck and feel free to write me privately if you have any questions.
Take it easy.
Could someone please tell me if being a pastry chef is a good job or is it very stressful?
While the first person has some points, I ama former chef myself, and worked in a number of country’s and have many Pastry Chef friends, and while the stress level is not the same as a line cook or sous chef, there are deadlines to meet, and as for the desserts being the Executive Chef whims and standards, I never once worked with a Pastry chef would did not put his or her spin on the Chefs ideas, it is not a standard or required way, but a method, the Pastry chef is generally the second oldest and in most cases the longest serving non kitchen chef, they stay longer.
Plus there paid the same as a sous chef in the main kitchen, in most places you doing the desserts, pastries and other things for 2-5 restaurants in a hotel, in single unit place it is more lunch and dinner desserts, and in hotels, private clubs or catering operations you may do the banquet required desserts also. In most cases the larger operations bring in the bread and hotels have a baker who works from 11 pm to 7 am doing danish, croissants and muffins for breakfast, the pastry department may set the dough for them. And in other they are made and kept chilled and a early person come in and bakes them off.
But overall it is quite a relaxed job, no peak business or rushes, you do pretty much the same thing everyday, except there may be times when the volume of products is higher or lower due to the business needs.
My husband wants to join the army in Australia. He’s a qualified and experienced chef. I’ve found their web site and pay rate but I’m not sure exactly which rank he would be on.
1. How much salary would he get and which rank would he be on?
2. Could he get full rent allowance if he had dependences?
I hope many replies will be able to help me!!
Sorry, my poor English.
Many thanks.
Your husband will have to go to Kapooka for BT. He will be entitled to the Recruits pay rate of $29,650 AUD pa. Throughout the 80 days of BTs.
The first six months of his IET will be $33,909AUD, then after the six months it raises to $36,028AUD, then after 12months after enlistment his pay rate in the Australian regular army as a private will be $38,134AUD.
If he is promoted to NCO as a Lance Corporal he will have remunerated his pay rate to $39,290AUD until he is promoted again when he becomes a corporal in which case his pay rate will increase to 42k to 44k per annum depending on his level within the Army corp in which he is in, ie, as a cook he will probabbly be in a higher band ie at $44, 560 AUD, than a regular corporal in the infantry corp, whose pay rate begins at $42,714AUD. If youre on the same rank for more than a year you will still be entitled to tiered remunerations according to length of service. If you remain a Corporal for more than a year you have a pay increase to $46,320 then the following remuneration increase would be $49,262 then $52,161, then $55,198 etc until the highest you can earn as a Corporal in the Australian regular army is $74,722AUD per annum.
Conversely, the highest you can earn as a Private proficient within the Australian Army is $68,641aud per annum.
This is according to the latest pay rates schedule released in Feb 2009.