Seeing all the videos this school has partnered to make really gives me the confidence and faith in the potential this school will give me to make my dreams a reality
For me Chef Curtis Duffy is one very humble person. After seeing his Netflix episode exposing his childhood and all the personal problems he had to deal with, now having all the success he work hard for, and still remain a humble simple person is by far the greatest success any chef/person can achieve. My congratulations to this chef and remain where you deserve: amongst the bests chefs in the world! 👏👏
Greetings, I am a current pupil of Escoffier. Glad to know cheffing is Your passion 🤗... It is My favorite creativity in the life. I look forward to more learning & levels of growth. Enjoy Your Awesome Day !
Classic chef, even with his tattoos, some classic and excellent modernism, very few can imitate him. He looks professional, I thought I thought they did not exist anymore
Great advice! Love what you do, and what you do will love you! Drive, ambition and repetition! Long days , hot stressful, foul language...BUT at the end of the day you feel like superman! Thats when your on the right path!!
I'm a young chef or a student I wish I could get there and be a great chef though its not easy for me but I will definitely do it....thank you for your advice my chef 👈
I dont know where to start as a chef. I really want to become the best chef i can and ive been a home cook for a year or two and found my passion in cooking. I am going to uni soon but only want to start after geting a degree. I want to save up for a good culinary school until then. Is it worth it to save up 50k+ for that before ever stepping into a kitchen.
Tinker Tailor Soldier Spy its an awesome documentary... the chef table... its an inspiration, motivation and success... Being a chef i highly recommend to watch it an inspire yourself and others aswell
Thank you I've always been self conscious because I started cooking late (12yrs old currently I am 15) and through the years I've been jealous of this kids who were younger and obviously more talented than me I didn't have the confidence to back up myself I was jealous and I hated that although right now my confidence isn't that high, I still try and believe in myself... but thank you to hear that someone started later than me but end up in a great future ease me
Dude I started on the line when I was 22. I was self taught when I was 16 or so. It's never too late, I'm 25 now and people with more "experience" than me, I surpass. It's all about what you put into it, how hard you work. Work on your knife skills and simple techniques and you'll be fine
I'm saying this as a Commis Chef.. if you have a TON of Passion for Cooking and you're ready to risk your hours, vacations etc. and sweat hard just to please one Customer go for it and see yourself. I'm still not recommending it since it's also really underpaid.
@@Humanprototype-wh8qr I like cooking but I dont like to deal with stresses fast place of work and I dont like neither working when others are having fun and relaxing as holidays and weekends....
I went to an Engineer University, graduated in 2013', and been working as an engineer since 2014. I started a small catering business in 2018 (Flavors by Chef Jay Doshi), and then started school at Escoffier's in 2019. It has been a life changing experience. I've always had a passion for service and cooking, and going to culinary school helped me realize my potential in the culinary arts. For any new chefs out there, stay true to the path, to yourself, and to your people. It's a tough industry, but the pay off of seeing clients smile at the food, and have an unforgettable experience, is truly magical, and that... is the pay off.
Inspiring af as long as you scratch make every you are quids in ,I'm now the head chef of a new restaurant .I will teach my minions in the same way.show them the way haha
You are probably not that experienced lol 12 to 14 hr days, constant movement and 1 meal a day tends to keep you pretty fit. Plus when you realize that your going to be doing this a while putting good food into your body and exercise become extremely important.
I don't want to be a server/waiter/hostess/busser/etc, but I want to pursue potentially something in culinary. what position would be best for me to start?
If you have some experience in the kitchen, you can try to get a job as a commis/ apprentice. If not, start as a dishwasher and absorb everything you see
He is also a great example how one can get addicted to tattoos. On his oldest pictures he has none, then a few, and now he looks like he severely cut himself and just let the blood dry and cake on his arms.
@@7drunkenmermaids431 Because it distracts from the lovely food. I'm just disgusted by it and would not want to see it when enjoying a well-crafted meal.
all this talk of no weekends, no vacations, late hours. like thats my life already and im not a chef. sooo.....? not really a con to me. long hours would suck and being on your feet but idk... ive been a bartender and waiter for a bit and i know for a fact that the chefs work on their feet for a few hours during rush times but theres a lot of time too at a desk and planning and talking to people in meetings. youre not literally on your feet for 12 hours a day.
A cook is on their feet the whole shift and every chef put in their time on the line. Back of house is physically brutal compared to front of house. If you expect it to not be, the job is going to break you.
@@shakerson naw. maybe if youre a server working short shifts. but ive been bartending for about 5 years and have been in kitchens. cooks in back sitting on crates or going out for a smoke break and sitting down. and youre trying to tell me theyre on their feet more than me? nope. especially on weekends when i work weddings and am literally on my feet for 12 hours straight. the cooks close up and go home by 9. just kinda is funny to me how you think cooks are the ultimate stand on your feet workers and theyre just not. up there for sure but there are worse positions. ever worked in manufacturing? those people got it bad my guy. LITERALLY standing in the same spot, on concrete, for 8-12 hours a day. at least we get to walk around and do different stuff.
@@nanolathe1193 I've worked foh and boh in fine dining for over 20 years, including bartending. Anyone who has done both can tell you which is more brutal. Work an 800 degree broiler or a pizza oven for a few shifts and get back to me.
i mean every area has its pros and cons. yes there are bad jobs in the kitchen but ill just reply with this, you dont EVER have to deal with an angry customer. youve bartended so you know what its like when someone doesnt tip you because the kitchen f'd up. i used to tell the kitchen workers that all the time, especially when they were bored. you make the same amount of $ whether you are amazing or suck at your job. foh, we dont make $ unless the customer is happy and we're busy. cooks always complaining about being bored in back while theyre sitting on a milk crate making 18/hr for doing nothing @@shakerson
@@nanolathe1193 Chefs absolutely do have to deal with angry customers. I work in an open kitchen so people are free to criticize me regardless. Sounds like the issue is where you work. I work in a from scratch kitchen in the Bay Area where no one is making under $25/hr and you have to be serving fresh to even compete. I'd guess at 18/hr you guys are serving stuff from frozen so your cooks probably aren't really cooking, more like food assembly. What they do, to me, is not really the the same thing as what I do if that is the case. I do fine dining. In a high-functioning kitchen, cooks are not standing around because you are drawing people in, and we have orders.
considering getting a culinary one year certification at my local community college. has anyone done this? can you support a family in this line of work?
Be prepared to make minimum wage. Make sure you can afford to live in (what you consider to be) relative comfort without going in to debt. Be prepared to work a lot. Hours in the industry suck, tho OT can help counteract the low hourly rate. Browse through r/kitchenconfidential and read the horror stories. Know that they’re worst case scenarios... But that they’re real stories. I’m not trying to discourage you, but it’s important to know what you’re getting into
Hopefully this time I don't give up im bk after nearly 5 years still young lol and I'm in gd place with fresh produce and amazing head chef I will be in next two years working for Mitchell stars if nitvim qiut for good im so buzzing and im going there 😀 🙌
