Culinary Arts : Chef And Chef Essay

Culinary Arts : Chef And Chef Essay

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A family walks into a restaurant and orders a meal. The father orders a steak and mashed potatoes and the mother orders a shrimp scampi. They also order a cheesecake for dessert. They wait about 15 - 20 minutes and their orders come out piping hot and beautifully plated. They will never know the chefs that cooked their food and the work that went into it. There are a number of people responsible for preparing the food and making sure it is the best quality it can be , but the most important positions are an executive chef and a sous chef . An executive chef is the main chef that manages all the other chefs. A sous chef is the position right under the executive chef and plays a vital role as well. And while the job of the executive chef and sous chef are similar in many ways, such as compensation, education and challenging but rewarding work, but there are also drawbacks such as work environment, work schedule and high stress.

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 “” “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 “”, “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 “” “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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