Hey chef, as someone working in kitchens for the last 20 years starting as dishwasher, moved through prep and ending up in NYC as a two star Michelin fish roast I have some questions I hope you can shed some light on.
Here in the city in some of the most prestigious places I made what worked out to be around $3 an hour. On paper it was 10-12 but a lot of work was required of me off the clock in order to pull my weight and really give my entire life to these places.
As a mid 20's cook with stars in my eyes this wasn't anything to complain about and because I could afford it I actually wore it as a badge of honor.
All this changed when my daughter came into the world 2 years ago, I've since left food entirely for a stay at home dad role which is very rewarding.
My first question to you is how do you manage to have such seemingly well adjusted kids having obviously sacrificed so much quality time with them in exchange for success?
Personally having never made more than 30k a year cooking I couldn't even consider hiring a nanny at the 50k/year they want and be able to sleep at night knowing I missed so much time in my kids life and lost money doing it.
Now I'm faced with the daunting realization that I'll reenter the culinary scene at 39 as a line cook when my son (who is due to be born this summer) turns 5 years old and is able to be in school.
My second question is do you think at some point cooks in the highest tier of food will ever be compensated for their work like people in traditional jobs? Also how do you think the new minimum wage laws will effect restauranteurs? Based on what I've seen many places just barely scrape by paying their cooks $10/hour here due to astronomical rent, do you think someone in my position will be more valuable due to decreased demand for cooks or should I consider a new career path.
I know this post comes off like I only care about being paid, if it were up to me I'd still be working and losing money to be where I belong but I'm part of a family I love and respect and they come before my aspirations.
I've followed your career for a long time and you are a true inspiration to myself and I'm sure many other cooks, I've adopted your compassionate yet no nonsense approach when in sous positions and I attribute 100% of my success to you.
Thank you for every thing you have done for the industry.
i3atfasturd4844 karma
Hey chef, as someone working in kitchens for the last 20 years starting as dishwasher, moved through prep and ending up in NYC as a two star Michelin fish roast I have some questions I hope you can shed some light on. Here in the city in some of the most prestigious places I made what worked out to be around $3 an hour. On paper it was 10-12 but a lot of work was required of me off the clock in order to pull my weight and really give my entire life to these places. As a mid 20's cook with stars in my eyes this wasn't anything to complain about and because I could afford it I actually wore it as a badge of honor. All this changed when my daughter came into the world 2 years ago, I've since left food entirely for a stay at home dad role which is very rewarding. My first question to you is how do you manage to have such seemingly well adjusted kids having obviously sacrificed so much quality time with them in exchange for success?
Personally having never made more than 30k a year cooking I couldn't even consider hiring a nanny at the 50k/year they want and be able to sleep at night knowing I missed so much time in my kids life and lost money doing it. Now I'm faced with the daunting realization that I'll reenter the culinary scene at 39 as a line cook when my son (who is due to be born this summer) turns 5 years old and is able to be in school. My second question is do you think at some point cooks in the highest tier of food will ever be compensated for their work like people in traditional jobs? Also how do you think the new minimum wage laws will effect restauranteurs? Based on what I've seen many places just barely scrape by paying their cooks $10/hour here due to astronomical rent, do you think someone in my position will be more valuable due to decreased demand for cooks or should I consider a new career path. I know this post comes off like I only care about being paid, if it were up to me I'd still be working and losing money to be where I belong but I'm part of a family I love and respect and they come before my aspirations. I've followed your career for a long time and you are a true inspiration to myself and I'm sure many other cooks, I've adopted your compassionate yet no nonsense approach when in sous positions and I attribute 100% of my success to you. Thank you for every thing you have done for the industry.
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