WanaBe a Chefto all you aspiring chefs

The Old WanaBe a Chef Forum

Looking for a Culinary Arts Program?

If you live near any of the programs listed below(or are interested in living these areas while in school)click on the link to get free, no obligation information on the programs.

All the Best,

Atlantic Culinary Academy (NH)
California Culinary Academy
International Culinary Academy (PA)
The Cooking & Hospitality Institute of Chicago
Western Culinary Institute (OR)
California School of Culinary Arts, Pasadena, CA
Texas Culinary Academy, Austin, TX

WebFoodPros.com: WanaBe a Chef: to all you aspiring chefs
By Kchef (Kchef) on Monday, October 03, 2005 - 05:48 am: Edit

so for the last year I sacrificed all in my life to keep a kitchen afloat, working an average of 75hrs a week on a 40 hour salary. (One week I hit a personal record of 120 hours) In a kitchen that normally would have 13-18 staff members but only had 4 full time and 3 p/t. Then one day out of the blue, an outside consultant and the G.M. call me in the office and tell me I can take a demotion and cut in pay or quit. They brought in a hispanic chef who had a crew of non english speaking help. I opted to take the demotion as I didnt want to give up just yet. Needless to say I was upset. Less than a week later the owner calls me at home to terminate me. When asked why, "we feel your not on board" was the reply. So all of you who think you want to be a chef... feel free but be careful who you work for. I had been with that restaurant for seven years. The last two were with new ownership.

By George (George) on Monday, October 03, 2005 - 07:46 am: Edit

Unfortunately this is all too common.

New owner comes in, cuts staff to the bone (burns out the chef adn current staff) still doesn't have enough income to cover the exagerated amount they paid for the business (or other similar reason) They turn to a chef that can work with illegals (much cheeper help, no bennies or nasty tax expenses) fire the previous staff etc.

The fun part is most likely in a year or so the restaurant will fold, or the IRS will catch them cheating on sales tax, or the like, and they will be gone as well.

Kchef at least you have a long track record for your resume.

What ever you do do NOT bring up how you left. No owner likes to hire s chef that percieved they were screwed by a previous employer. Just tell them it was time for you to move on to broaden your horizons.

Good luck!


By Snuffaluff (Snuffaluff) on Monday, October 03, 2005 - 10:49 am: Edit

man, I hate that!! Just reading that ticks me off like no other. I'm really not prejudice, but man that urks me. They do the same thing in the construction industry too(my dad is building a house). They'll come in and under bid everyone so low that they automatically get the job. Then the builder has to hire someone else to come in and fix all the crap work they did. So it ends up costing more in the long run.

I agree w/ G too, don't bring up bad apples when looking for that new position... let your years of experience and hard work show em' what they're gettin'.

By Ilpro (Ilpro) on Monday, October 03, 2005 - 12:25 pm: Edit

George is soooo right.

So many qualified candidates have missed an opportunity here at the club due to negativity during the interview. Its really unfortunate that "perception becomes reality"

We have all aslo dealt with the negative person on the other end while trying to confirm previous employment. I am so greatfull that I did not work for some of the jerks I have called over the years for references.

The restuarant industry is still one of the places a person can get hired without any education. Often times without even graduating high school. That certainly makes it easy to wipe out staff with min wage employeees.

Well.. Thats enough for now. I could go on and on like the energizer bunnie. lol.


By Poochedm (Poochedm) on Monday, October 03, 2005 - 02:42 pm: Edit

Report the bastard to I.N.S.

By Cheftim (Cheftim) on Monday, October 03, 2005 - 05:03 pm: Edit

I would love to know the name of the "Consultant."

By Kchef (Kchef) on Tuesday, October 04, 2005 - 03:27 am: Edit

I would tell ya and you actually may have heard of him. But that would be in bad form.... I am a firm believer in everything happening for a reason. Good or bad, there is a reason it all went down like that.

By Ilpro (Ilpro) on Tuesday, October 04, 2005 - 03:56 am: Edit

Good job Kchef... We should all aim to keep it real. Your choice lets it end where it is. Im glad we have this board to vent on though.


By Chefmanny (Chefmanny) on Tuesday, October 04, 2005 - 06:27 pm: Edit

Kchef, sorry to hear this bs man but, it's exactly like Goeorge said.....and it happens more then we would like to believe!!!!!
On the other hand, these operators will not last long, this is why I'm a proponent of "nothing for free, for anybody", you want my sweat and blood, pay for it bit#*!!!!...if they can afford a business, they should be able to afford to pay the help!!!. If not go get the wet ba%* and let INS deal with it!!!
When they show you a little interest in you as a human beign, maybe I'll do something for you....yes, I am synical but that's what 32 years in this business does to you after a while!!!...too many a-holes in our business and then we have idiots like Ramsey G. or whatever his name is re-enforcing the negative connotation on national TV and the stupid audience thinks it great TV!!!!!!!!
I hope somebody shanks that bastard this season, that would be great TV!!!....even though we'd have to watch it on the net!!!!

By Chefspike (Chefspike) on Tuesday, October 04, 2005 - 09:17 pm: Edit

"Report the bastard to I.N.S. !!!!!!!!!"

If ya want I will. Just give me the info.

"I would love to know the name of the "Consultant."

You should say their name here so we all know what scum they are.

Send Manny some gas money and he'll go kick their as* !

By Foodpump (Foodpump) on Wednesday, October 05, 2005 - 09:12 am: Edit

Hey you two guys, cool down. Kchef's prev. employers will get what's coming to them. Maybe the tax guys, maybe immigration, maybe the health dept., maybe worker's comp. or the fire marshall, who-ever, what ever, but the odds of a business surviving with a cheap s.o.b. owner who hires illegals can't be more than a year.

Kchef, your determination at your old job is greatly admired, but you have to have mutual respect. No sense sweating your extremities off if the owner doesn't respect it. So what you do now is, you take your left hand and pat your right shoulder, and tell yourself "thank god I got out of that place". And then find yourself a new job, with your determination it should be a snap.

By Chefmanny (Chefmanny) on Wednesday, October 05, 2005 - 09:23 pm: Edit

You are too optimistic!!!....

By Laprise (Laprise) on Monday, January 09, 2006 - 04:27 pm: Edit

Long hours is normal, well, it's not normal but it happen everywhere...

Before you become a chef do your homework!

No one should start on a career path without trying it out first for a few days at the minimum...

Martin Laprise
Author of "My Daughter wants to Be a Chef!"

By Cookingfresh (Cookingfresh) on Saturday, January 28, 2006 - 06:47 pm: Edit

Just reading an old thread and thought I'd add my two cents.
Long hours are the norm as Martin states but 120 come on thats a bit over the long hours mark. But on the same note I've never heard of a 40 hour salary either. The work is the work, you stay until its done.
As far as everyone jumping on the Latino factor I think you guys would do the same if it were reversed and all the Latin countrys out there were very prosperous and we were struggling to feed, cloth and educate our children.Any of you see Day after tomorrow? A simple shift in the climate and the terms changed and Americans were storming the Rio Grande.
Now the rest I agree with, new owners and consultants, if you stand back and watch its like a train wreck happening in slow motion. You know the outcome and you can't help but watch.

Add a Message

This is a private posting area. A valid username and password combination is required to post messages to this discussion.

See Forum in a Frame