So basically being a chef is the same as any other profession then. Go in young, start at the bottom and don't expect the piece of paper that you picked up in college to be all that much use.
Not all of the articles were painting a bad picture i suppose. I actually thought that Mario Batali's article was really really good. A lot of the articles were, i guess just a few stood out to me that were on the negative side. I have only worked in a pro kitchen for a year, so i am in no position to argue with the people on here, or the people that wrote those articles. I am just venting, mostly because i was optimistic about having a career in the kitchen and now my optimism has dwindled a bit.
I don't think they painted a bad picture at all,just a realistic one.I talk to so many people(both young and old) who want to go to culinary school or change careers(nothing wrong with that)because of the "glamorisation" of chefs that is portrayed on TV.
They think it's all cookbooks and endorsements and rock star friends and lifestyle.They don't realise that the few chefs that have achieved that status were either very lucky,right place at the right time,or worked their asses off for years,toiling in the belly of the beast.
Then you have those who think owning/opening your own restaurant would be so cool(which it can be) again not realizing all the red tape and BS that goes with the territory.
Cooking for a living is a fine and noble profession,but it takes a certain kind of individual to push past all the trials and tribulations and succeed or at least make a decent living from it.
I've actually decided to unsubscribe from the food network because I couldn't stand watching all the shoemakers and hacks that populate the airwaves...
Just picked it up. Skimmed through it. It's about damn time someone made a mag for chefs and serious cooks. Not Susie homemaker and Foodie McDouche. Can't wait to actually read some of the articles. Looks like some good stuff.
"God sends meat and the devil sends cooks." - Thomas Deloney
That issue was the "chef" issue. Not all of them focus on the "chef" thing. The prior issue talked about sweet spots and unique ways to kill fish. The fish killing alone was worth it for me.