One major benefit of an executive chef is compensation. Culinary arts is a high risk job; they constantly work around hot objects, sharp knives, slippery floors, usually at a fast pace, and they do not get paid very much. According to the webpage “ Salary.com” “The median annual wage for chefs and head cooks was $61,682 in March 2016 with the top 10% in the $80,000 range and the lowest 10% earning about $40,000.” Those amounts have varied in the past five years. As stated by “ Starchefs.com”, “In 2010 the average salary was $74,891 and in the preceding year it was $79,402.” Those earning in the lower categories tended to be chefs with fewer years of experience or in a smaller rural areas that don 't pay as well.
As stated by “Salary.com” “A sous chef makes a median salary of $43,316 with the top 10...
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... passion. Even if one person says there food is good that is enough for them to keep going and to keep pushing themselves. To be honest chefs have mixed feelings about being a chef. On one hand they have to deal with burns, cuts, long hours and intense stress. But on the other hand chefs feel like they learn new things everyday, get to create things, a sense of purpose and the fact that they won’t go hungry. As reported by Linda Davies “I enjoy how food makes people happy. I like watching their faces as they eat what I’ve made.”
In this career field there are also drawbacks. These include such things as work schedule that includes working long hours and also working most holidays, high stress of making a dish right and on time and work environment around those hot hot pans, sharp knives slippery floors and often working in tight cramped spaces.These conditions
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