/ck/ - Food & Cooking

Hey, I recently joined culinary school 3 months ago for basically free because the government subsidized all of the fees for me. Anyway, I left junior college to come here because I felt like that wasn't for me. Now though I do feel some regrets about even thinking about joining this industry.

Does it ever get better? I hear all the time from the chefs that being in this industry sucks. You work "8" hour days on paper when you basically spend at least 12 at your workplace for maybe 5 days a week minimum if you're luck. All of this is true, right?

I also heard that the pay never gets better, you only get the chance to be paid for more hours. So even if you're an exec, life sucks unless you're willing to commit to your craft 24/7.
Do you guys have a social life outside of work? Is there time to dedicate to your own hobby?

Does being a chef mean giving up everything and committing yourself entirely to your work for no respect?

Thinking about all this makes me kind of WANT the standard white collar 9 to 5 now because I'll get a nice comfy pay and I'll be able to spend my after-work hours not physically drained.

Now I have the opportunity to go and pursue a diploma in business or anything I really want in a polytechnic, and I'm heavily considering going down the standard Uni path.

Hey, I recently joined culinary school 3 months ago for basically free because the government subsidized all of the fees for me. Anyway, I left junior college to come here because I felt like that wasn't for me. Now though I do feel some regrets about even thinking about joining this industry.

Does it ever get better? I hear all the time from the chefs that being in this industry sucks. You work "8" hour days on paper when you basically spend at least 12 at your workplace for maybe 5 days a week minimum if you're luck. All of this is true, right?

I also heard that the pay never gets better, you only get the chance to be paid for more hours. So even if you're an exec, life sucks unless you're willing to commit to your craft 24/7.
Do you guys have a social life outside of work? Is there time to dedicate to your own hobby?

Does being a chef mean giving up everything and committing yourself entirely to your work for no respect?

Thinking about all this makes me kind of WANT the standard white collar 9 to 5 now because I'll get a nice comfy pay and I'll be able to spend my after-work hours not physically drained.