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Old 04-08-2005, 05:11 AM   #1
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Who here cooks for a living?

Just curious how many here are "pros". After a few years in the credit card industry I'm back in the kitchen, and I gotta say it feels great!

Anyone here cook for a living? If so, what type (eg catering, short order, hotel chef, etc) do you do?

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Old 04-08-2005, 05:59 AM   #2
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Hey I cook for a living. Working a nice little casual cafe joint at the moment. Doing a few breakfast shifts which is nice because its been freeing up my night life a bit. Still have to do weekends though, it seems inescapable. Mostly short order stuff
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Old 04-08-2005, 09:33 AM   #3
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I am a F&B Director for a Special Events venue and my favorite part of the job is when I have to go into a kitchen and cook (which isn't very often) It scares all my employees.
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Old 04-08-2005, 09:54 AM   #4
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Quote:
Originally Posted by Rob Babcock
Just curious how many here
I went to culinary school in NYC and worked in a lot of places out there. Left when I had a baby. Very hard hours. Now, besides my job, I am a Personal Chef and teach at a Culinary School in Southern California
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Old 04-08-2005, 10:02 AM   #5
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I tell you one field I'd really like to get into, thats film and Television catering, I think that'd be pretty awesome, having your kitchen built on wheels and cooking for the stars on location. But for now I'm happy with my cafe work, since i dont have to work nights at the moment, oh yeah!
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Old 04-08-2005, 10:49 AM   #6
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Hey you "pros", help me out please I posted a question here:

Commercial/restaurant equipment

and really need the Profesional advise on what to look when I buy a range. Please help me out.
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Old 04-08-2005, 11:53 PM   #7
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We do it part time. Most of the cooking jobs go to fund the cooking team.
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Old 04-09-2005, 12:04 AM   #8
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I used to do it at the Marche. The place was a deathtrap though so Im glad it went out of buisness after I left... the actual reason I havent gotten another kitchen job was because of that place. Dont get me wrong, I loved it some nights since I got to cook in front of the customers (I felt like I had a cooking show... before it was a fad ) but my manager was an idiot, I was getting cheated and the benefits where non existant.

So I would love to get another cooking gig but I know that

1) I wouldent interact with the customers.
2) My manager would be another self endangering idiot. If I was manager then the owner would be one.
3) I wouldent start making decent cash until I was out of the cooking process.
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Old 04-10-2005, 01:04 AM   #9
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I am a the pantry supervisor for a country club. Some line work, lots of catering, organization, inventorying, etc.

I have 5 kids at home, plus my DW and her mom most of the time. I try to run my home kitchen like a restaurant kitchen, just to keep up with the demand for food. Of course, I only cook two, maybe three, times a week.
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Old 07-28-2007, 12:56 AM   #10
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I was a dish washer, pot washer/ steam table help /fryer person/grill cook/ then Hotel broiler cook/ night 2nd cook/ morning 2nd cook/ banquet chef/ eventuly Executive chef / restaurant owner (bummer ) and loved every minute of it Greatest life I could ever hoped to have. I am disabled now but would love to cook again Dave
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