How Much Money Do Chefs Really Make?
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Date: 2020-05-20
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Comments and reviews: 10
Joe
I started cooking in my first restaurant at the age of 18. I needed a flexible schedule so that i could get my degree in CIS. I learned very quickly that sitting behind a desk looking a computer all day is not for me. The rush of a printer that never stops on friday and saturday night has been my drug if choice for the last 20 years. In those 20 years of working the industry I have worked alongside and/or supervised probably 25 Culinary School grads. Of those 25, about half couldn't handle it. Weed out on an average Wednesday night and then walk out on a busy Friday night. Some didn't know how to improvise when we ran out of something. Others insisted that there was only one way to make something. Remember kids. There are 1, 000, 001 ways to make a pot of chili. And every single one is wrong. Personally, I have never been to culinary school. I know what I know from some great chefs and the good old fashioned on the job training. I have nothing against those that have or that want to. Remember, school does not make you great at this job. Desire, drive and passion do. Maybe a little insanity mixed in there. The desire to WOW people with every single plate that leaves the kitchen. The drive to constantly push yourself to make the perfect plate. And of course the passion for food. To anyone out there that is actually reading this, you have to remember two things about this business: 1) No job is beneath you. Even though I am the Executive Chef, I still get in the dishroom and bust out the dishes better than most dishwashers I have ever had. If you get sent to shuck oysters, you do it with a smile and become the best oyster shucker in the restaurant. 2) I have lived by this one since high school. Be kind to others on your way up or you will meet them again on your way back down. Best of luck to everyone.
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I started cooking in my first restaurant at the age of 18. I needed a flexible schedule so that i could get my degree in CIS. I learned very quickly that sitting behind a desk looking a computer all day is not for me. The rush of a printer that never stops on friday and saturday night has been my drug if choice for the last 20 years. In those 20 years of working the industry I have worked alongside and/or supervised probably 25 Culinary School grads. Of those 25, about half couldn't handle it. Weed out on an average Wednesday night and then walk out on a busy Friday night. Some didn't know how to improvise when we ran out of something. Others insisted that there was only one way to make something. Remember kids. There are 1, 000, 001 ways to make a pot of chili. And every single one is wrong. Personally, I have never been to culinary school. I know what I know from some great chefs and the good old fashioned on the job training. I have nothing against those that have or that want to. Remember, school does not make you great at this job. Desire, drive and passion do. Maybe a little insanity mixed in there. The desire to WOW people with every single plate that leaves the kitchen. The drive to constantly push yourself to make the perfect plate. And of course the passion for food. To anyone out there that is actually reading this, you have to remember two things about this business: 1) No job is beneath you. Even though I am the Executive Chef, I still get in the dishroom and bust out the dishes better than most dishwashers I have ever had. If you get sent to shuck oysters, you do it with a smile and become the best oyster shucker in the restaurant. 2) I have lived by this one since high school. Be kind to others on your way up or you will meet them again on your way back down. Best of luck to everyone.
reply
Matt
I went to culinary school. Its a total waste of time and money. You end up paying them to be their employee basically. Sure you learn some stuff but go work in a restaurant and you can learn it there without paying someone thousands of dollars. Anyways Cooking is a bull&! industry. I cooked for 10 or more years and recently quit the industry. Chefs are ego filled douche bags that all think theyre the next Rene Redzepi. what clowns! All of them! . Restaurants in Vancouver pay cooks a totally lame and illegal day rate where you get paid the same amount every day no mater how long you work. And the days are 10-11+ hours. For about 130. No overtime. No nothing just a big f& you! Not to mention the last place I worked at steals tips from its cooks! We would get the same tips every single week no matter how many guests we cooked for. Slow week or slamming busy week. Same. so. wheres the extra money go when its rlly busy? I know I know people are gonna say its not all about the money, but its not a cheap world we live in you cant make ends meet making close to 24K a year. Its an unfortunately just an accepted part of the industry that is never ever gonna change. Thats why there is a mass exodus of people leaving the cooking industry it is broken and will never be fixed.
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I went to culinary school. Its a total waste of time and money. You end up paying them to be their employee basically. Sure you learn some stuff but go work in a restaurant and you can learn it there without paying someone thousands of dollars. Anyways Cooking is a bull&! industry. I cooked for 10 or more years and recently quit the industry. Chefs are ego filled douche bags that all think theyre the next Rene Redzepi. what clowns! All of them! . Restaurants in Vancouver pay cooks a totally lame and illegal day rate where you get paid the same amount every day no mater how long you work. And the days are 10-11+ hours. For about 130. No overtime. No nothing just a big f& you! Not to mention the last place I worked at steals tips from its cooks! We would get the same tips every single week no matter how many guests we cooked for. Slow week or slamming busy week. Same. so. wheres the extra money go when its rlly busy? I know I know people are gonna say its not all about the money, but its not a cheap world we live in you cant make ends meet making close to 24K a year. Its an unfortunately just an accepted part of the industry that is never ever gonna change. Thats why there is a mass exodus of people leaving the cooking industry it is broken and will never be fixed.
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Nefarious
I took culinary. It is a rewarding and well sought career. Now i took nursing. Reason it didnt end well for someone like me. 1) its hard to get a line position unless you start as a dishwasher or server2) most people working in the field are latin, and you have to learn to speak spanish to earn their trust. 3) working in any restaurant attached to a hotel is a no no. Doesnt pay well. 4) they give you a lot of overtime and alot of night shifts5) alot of colorful characters that will piss you off. 6) you have to have the fortitude to handle the intense heat, rush, frustration, migraine, and you will be yelled at and cursed at more than you can handle. My advice to be in that industry, you are either the boss or working part-time. You will go mad crazy. Build a level of fortitude, youd be there with a clear mind, pay suk unless you work in the line for 16-17, anything less is crap.
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I took culinary. It is a rewarding and well sought career. Now i took nursing. Reason it didnt end well for someone like me. 1) its hard to get a line position unless you start as a dishwasher or server2) most people working in the field are latin, and you have to learn to speak spanish to earn their trust. 3) working in any restaurant attached to a hotel is a no no. Doesnt pay well. 4) they give you a lot of overtime and alot of night shifts5) alot of colorful characters that will piss you off. 6) you have to have the fortitude to handle the intense heat, rush, frustration, migraine, and you will be yelled at and cursed at more than you can handle. My advice to be in that industry, you are either the boss or working part-time. You will go mad crazy. Build a level of fortitude, youd be there with a clear mind, pay suk unless you work in the line for 16-17, anything less is crap.
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Sahin
I been working in restaurants for 7 years love to cook i have pashion for cooking and i been next to some exelent chefs is not how much i want to make a year but in usa a title or diploma is pretty much necessary to get recognice or take serious for a position for me going to culinary school is just to get sertified as a chef and really guys if you have pashion for cooking the money and oportunities show up latter on my main goald is to open my own restaurant and bring the team of people that during this years i meet in every restaurant i work for a big corporate or a family own restaurant what makes you diferent is pashion and not the diploma or sertificate but i only need to be sertified to really call my self a chef i love cooking and im always learnig something new and good luck to everyone out there and dont loose pashion cuz when you do it became a work instead.
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I been working in restaurants for 7 years love to cook i have pashion for cooking and i been next to some exelent chefs is not how much i want to make a year but in usa a title or diploma is pretty much necessary to get recognice or take serious for a position for me going to culinary school is just to get sertified as a chef and really guys if you have pashion for cooking the money and oportunities show up latter on my main goald is to open my own restaurant and bring the team of people that during this years i meet in every restaurant i work for a big corporate or a family own restaurant what makes you diferent is pashion and not the diploma or sertificate but i only need to be sertified to really call my self a chef i love cooking and im always learnig something new and good luck to everyone out there and dont loose pashion cuz when you do it became a work instead.
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Emily
You forget to mention how the culinary TEACHERS get paid less than the ACTUAL CHEFS. now that really sucks knowing that and being a culinary arts student. You are lucky if you get paid 50k a year at a university. I'm currently preparing for a culinary arts competition myself to get a scholarship to culinary school and i can tell you that it is ALOT harder than people make it out to be, but when you are just as passionate about something as i am with culinary then it is worth it. It takes alot to get there, but this industry is so big and branches out to literally everywhere and everything. It's not JUST cooking or JUST baking. It's a business industry and truly one of the most underrated industries. It's sad that we don't paid as much, but i truly think that if you have the drive for culinary then culinary school is a great option.
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You forget to mention how the culinary TEACHERS get paid less than the ACTUAL CHEFS. now that really sucks knowing that and being a culinary arts student. You are lucky if you get paid 50k a year at a university. I'm currently preparing for a culinary arts competition myself to get a scholarship to culinary school and i can tell you that it is ALOT harder than people make it out to be, but when you are just as passionate about something as i am with culinary then it is worth it. It takes alot to get there, but this industry is so big and branches out to literally everywhere and everything. It's not JUST cooking or JUST baking. It's a business industry and truly one of the most underrated industries. It's sad that we don't paid as much, but i truly think that if you have the drive for culinary then culinary school is a great option.
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Gustavo
Here's a rule of thumbIf you HAVE to go to school do it! but if you can be trained in the industry via entry level do that instead. my brother's a teacher so he has to go to school Me, I'm interested in the culinary arts so most of my jobs have been culinary, I'm currently working at a steakhouse to gain expierence and skills and a history with them. I'm enjoying my work, but I don't think il have to attend a school. with Plumbing it's the same you MIGHT have to go to school to receive technical training, but if a company is looking for workers they will train you themselves so you'll save time and money. It depends on the career path you'll attend. Always ask people who have been in the industry for a while and so they can tell you what they did, what they wish they have done and what you MUST never do under any circomstances
reply
Here's a rule of thumbIf you HAVE to go to school do it! but if you can be trained in the industry via entry level do that instead. my brother's a teacher so he has to go to school Me, I'm interested in the culinary arts so most of my jobs have been culinary, I'm currently working at a steakhouse to gain expierence and skills and a history with them. I'm enjoying my work, but I don't think il have to attend a school. with Plumbing it's the same you MIGHT have to go to school to receive technical training, but if a company is looking for workers they will train you themselves so you'll save time and money. It depends on the career path you'll attend. Always ask people who have been in the industry for a while and so they can tell you what they did, what they wish they have done and what you MUST never do under any circomstances
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Eric
No, God no. If you're going to take the time and apply yourself to an education, go to a university. There's a reason why chefs always talk about the passion for cooking. Passion is a good excuse for staying in an industry that doesn't pay the bills. Passion is easy to find, that's why most people stick to hobbies they are passionate about and don't make it their day job. You lose sight of why you did it in the first place when you're nearing 40 and have a rough time cracking over 60K ever. Ever. Don't let food media fool you, the rate of success is so incredibly marginal. Stick to a job where you can enjoy the food just as much after work with your family that's not distressed that you have to work in the p. m. all the time and never get weekends or holidays off. If you're reading this and you truly relate, don't argue with me.
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No, God no. If you're going to take the time and apply yourself to an education, go to a university. There's a reason why chefs always talk about the passion for cooking. Passion is a good excuse for staying in an industry that doesn't pay the bills. Passion is easy to find, that's why most people stick to hobbies they are passionate about and don't make it their day job. You lose sight of why you did it in the first place when you're nearing 40 and have a rough time cracking over 60K ever. Ever. Don't let food media fool you, the rate of success is so incredibly marginal. Stick to a job where you can enjoy the food just as much after work with your family that's not distressed that you have to work in the p. m. all the time and never get weekends or holidays off. If you're reading this and you truly relate, don't argue with me.
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Sanka
In Australia they use to pay you 10k if you go to school to become a chef. Also you get paid according to your experience. An executive chef can earn up to 120k in the city limits and yet a chef can earn the same amount in mining towns. But if you wanna become a chef for the money, my advice is dont. No holidays with the family, you dont get to see your family when they are awake 5 days a week, long hours, you cant afford to get sick, very busy and hard work and someone is yelling at you every minute until you become a head chef. Still, then you have to yell at 15 other people from the moment you walk in till time they empty the dishwasher. You exist like a zombie. Its not what you see on the tv.
reply
In Australia they use to pay you 10k if you go to school to become a chef. Also you get paid according to your experience. An executive chef can earn up to 120k in the city limits and yet a chef can earn the same amount in mining towns. But if you wanna become a chef for the money, my advice is dont. No holidays with the family, you dont get to see your family when they are awake 5 days a week, long hours, you cant afford to get sick, very busy and hard work and someone is yelling at you every minute until you become a head chef. Still, then you have to yell at 15 other people from the moment you walk in till time they empty the dishwasher. You exist like a zombie. Its not what you see on the tv.
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Anonymous
As a culinary professional, to me culinary school isn't worth it. I would rather get a degree in hospitality and food service management and either open my own place or manage a country club or fancy hotel. If you do go to culinary school you should avoid private institutions and go to a community college instead it will save you a boatload of money. When you get your first job you will not be a chef, but you will be on the fast track to sous chef. I went through the school of hard knocks and learned everything I know from working in kitchens, making money the whole time I was doing it, you should at least TRY that first if you do decide culinary school is something you wanna do.
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As a culinary professional, to me culinary school isn't worth it. I would rather get a degree in hospitality and food service management and either open my own place or manage a country club or fancy hotel. If you do go to culinary school you should avoid private institutions and go to a community college instead it will save you a boatload of money. When you get your first job you will not be a chef, but you will be on the fast track to sous chef. I went through the school of hard knocks and learned everything I know from working in kitchens, making money the whole time I was doing it, you should at least TRY that first if you do decide culinary school is something you wanna do.
reply
May
3: 07 There's a underlining truth to what he said. The amount of people in the Kitchen also affects your pay. If you work in a Corporate Kitchen with over six dozen employees on any given day. then they are going to pay you minimum (which is what's happening with me currently. Our roster has over 200 BOH employees in the Kitchen alone. This is why higher end restaurants pay better, because they select only experts out of the bunch. And those restaurants have less than two dozen cooks on their roster. So if you're in the business for the long haul. think about improving your skills instead of focusing on the pay. expert skills is what gets you to the big leagues and gets the big bucks.
reply
3: 07 There's a underlining truth to what he said. The amount of people in the Kitchen also affects your pay. If you work in a Corporate Kitchen with over six dozen employees on any given day. then they are going to pay you minimum (which is what's happening with me currently. Our roster has over 200 BOH employees in the Kitchen alone. This is why higher end restaurants pay better, because they select only experts out of the bunch. And those restaurants have less than two dozen cooks on their roster. So if you're in the business for the long haul. think about improving your skills instead of focusing on the pay. expert skills is what gets you to the big leagues and gets the big bucks.
reply
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