Things to Know BEFORE Becoming a CHEF! | Chef James

Things to know before becoming a Chef, if you don't know what it takes to be a Chef then you will find out today! We are going to discuss what it takes to become a Chef and what options and or opportunities it can bring you.
Kitchen Essentials! - • Pro Chef Tips... 7 Ess...
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[@ChefJamesMakinson]

Hope you guys are doing well! *Become a Patreon and have a say in what I make* www.patreon.com/chefjamesmakinson

[@bdeitur]

I enjoy your channel very much. I'm 60+ so not on that track. But, I learned to be adept in the kitchen since I was very young from my next door Aunt. I'd consider myself non professional but advanced. I do have a question... Since that time I've always used carbon steel knives. I recently started looking for a new knife and it seems impossible to find carbon steel anymore. Has the industry shifted away from carbon steel and towards carbon stainless? Or am I just looking in the wrong places?

[@jg6ycuj340]

Good morning for New York City thank you for answering my question I appreciate it 10:55 AM Tuesday April 4th I have delexia I'm 46 Old That's another word for learning Disability

[@alexandermethven]

thanks ,chef makinson.when i,was a commis chef.i worked,some places,who,wouldnt give you, a break ,after .8hr shift.your never to,old to learn ,.im 54,years off age ,now chef ranked .2nd level.i enjoyed .your seminar.👍

[@grafmecx2641]

50 hour per week? lol im working an average of an 80 hours per week as a head chef in a small 4 star hotel in Austria and i wouldn't even want to imagine how many hours a head chef works in other more exquisite establishments!! MENTAL Edit In my contract states that my working hours should be 45 Hours per week but i almost always work double that and somehow i just love it.

[@cv5369]

15 years as a chef and instructor. Having a positive attitude takes your further than anything else. Also, don’t ever burn bridges. Most places rather hire and keep a cook who has a good/ positive attitude and that is willing to learn vs someone who is not a team player with some superiority mentality.

[@ChefJamesMakinson]

very true!

[@viktorville8838]

Negative ppl in a kitchen? Yeah, no. It's tough enough already

[@Myrilia]

Yes! i have worked a little bit in a kitchen, and you really need to be a team player, one of the most important parts. And learn fast 😂

[@cv5369]

@@Myrilia you can be a mediocre cook with a great personality and everyone will remember you and think highly of

[@zorkan111]

One reason why I'd never go into this profession is the fact that you're the busiest when everybody else is free. Nights, weekends, holidays, vacations, that's when people go to restaurants and you have to work the most. So basically, your free time will always be off-sync from your friends and family.

[@ChefJamesMakinson]

yeah you never coincide with anyone 🙄

[@commonaffection1703]

Interesting. I do freelance so my timeline is never synced with anyone. Kinda feels nice knowing there's people in other industries that's going thru the same thing

[@Mr666acab]

@@ChefJamesMakinson yeah, I hear you. I was a bartender for 20 years and the only friends I ever was able to meet were other people from the industry, but even that rarely included chefs. Those guys were usually too knackered to go for a drink after work. Their schedule consisted of work, sleep, work, sleep, work, sleep, "bathroom break", work, sleep,... Oh and the reason why I said guys instead of people is because the kitchen is such a macho place that women in the kitchen often have an AWFUL time and don't last because of constant hazing and sexism.

[@ChefJamesMakinson]

@@Mr666acab very true. it's a hard industry!

[@user-hh9yv1ip6h]

What can I say, rather serve then to be served, being a host for me outsells it all, seeing people leave with a grater smile then they had before, it’s all part of being a chef/restaurateur/sommelier

[@daftfeel6894]

I've worked as a chef in a fine dining restaurant for over a year now. And so far, I'm really loving it, and I feel like it was the best decision of my life. I have 5 years experience as a deli worker/butcher behind me, plus I cook a lot at home (like, fancy stuff) While I love the work, there are a few things I don't like. It's how arrogant or aggressive some chefs can be, I understand it's because of how stressful the job is, but it's still not an excuse to take it out on your fellow chefs. In Norway, the working hours are 40 hours, and we are pretty strict with it here, but during busy seasons like summer and christmas, I usually work a lot overtime, and sometimes double shifts. It's important that we tell younger chefs about this, which is why I love how transparent you are. Right now, I can only say that the job I do have really cemented my passion for cooking, and I hope I can eventually inspire more young people to chose the culinary arts.

[@ChefJamesMakinson]

Thank you! I'm glad that you enjoy cooking. 40 hours is pretty good! Normally you don't get overtime pay or extra time off here in Spain, but they are starting to change things. My father cooked for over 50 years, and cooked for a lot of famous people as well as the Royal family in the UK. He always told me it was a hard life and it's not for everyone. But you can travel a lot! :)

[@malyunAbdullahi-nc8yy]

What about the pay is it good

[@dasc0yne]

Washing dishes is a fantastic way to start. I started washing dishes in a Japanese restaurant, and it's surprising how much you learn, even passively, about the structure, workflow and business of running a restaurant. This place was small enough where I was close to everything and everybody. For a year I was also making the rice. In the end I left and found my way into medical school, but I have a lot of great memories of that place which no longer exists. And after a hard shift there was nothing better than sitting down with everyone over a big pot of Japanese curry with rice.

[@Jenn-lq9yu]

I left the Culinary industry myself because of the insane hours coupled with the poor pay relative to the amount of effort the job requires. I was making around 40,000 USD annually, but working 72-80 hours a week, and while as a Sous Chef, the majority of my job was either menu development, training staff on new menu items, or expediting food during dinner service, the job is incredibly stressful and places enormous strain on your body as a result. I worked for about 5 years after going to Culinary School, and while I did love the job and I really did enjoy the food we were producing, it just reaches a point where you have to ask yourself if all of the effort, pain and long hours is worth it to you. For some people, it is... they have the passion that they can push through that adversity and get to those higher levels where they start to actually get paid decently. But for me, I ended up choosing to step away so I could focus on my personal life and my relationship with my wife. To me, that was much more important than the accolades or praise I could have ever received as a Chef, or even the smiles on peoples' faces when they told me how good the food was. Ultimately, those people are strangers, and while crafting a magical experience for them was enjoyable, it was only ever temporary, where my relationship with my wife is something I'll have with me for the rest of my life.

[@ChefJamesMakinson]

I fully understand what you mean. it is not an easy life if you want to have a family

[@ezranathanael9566]

Respect Man!

[@XeroJin84]

This reminds me of my past life when I worked as a line cook in the kitchen. I got trained at The International Culinary Center (formerly The French Culinary Institute). Chef James is spot on with everything. I want to stress that it's not an easy job. I personally quit the career because it took too much of my personal life.

[@ChefJamesMakinson]

Spot on! It is not easy!

[@chkpnt-fq5rv]

I had a good friend who was a chef. My uncle was thinking about changing careers back in the early 2000s. He wanted to become a chef and open a restaurant. My friend told him that the real money in being a chef was in your cut per head for hotel banquets. Most restaurants, even successful ones, eventually go out of business, most chefs won't become celebrities, but people will always go to conventions and have banquets.

[@ChefJamesMakinson]

You can make a lot more money in banqueting!

[@KissFromTheWorld]

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice, and menus of cooks present, the wisdom of cookbook writers. Happy hungry! Cheers, Domenico.

[@inspectahdick2406]

You've convinced me to remain a home cook.

[@mojmirvajgel5956]

I am passionate home cook and learned a lot from you, James, thanks a lot. Big respect to all professional chefs, it's a really hard job.

[@ChefJamesMakinson]

My pleasure!

[@nerd26373]

It's always good to hear from Chef James once again. His insights and advices to aspiring chefs are beyond inspiring. I hope he continues to be more successful along the way.

[@ChefJamesMakinson]

thank you!!

[@lakibadhikari7930]

I've worked as a kitchen hand for my first ever job and I chose not to pursue it further as well. It's too stressful and the pay is quite insufficient. Another thing you didn't mention which I've experienced is that some chefs/co-workers can be quite aggressive (it's because of the work). I am happier with cooking when it's a hobby 😁

[@yeseniaromero1211]

Not everyone is mentally strong to survive the kitchen

[@burniquelonggadog5676]

Your tips are very informative and straightforward. Never stop teaching for us Chef James.

[@ChefJamesMakinson]

Thank you!

[@michaeledwards9170]

Not looking to be a professional chef but I do love to cook and especially trying new recipes. I prepared your clam chowder last night and it was delicious!

[@ChefJamesMakinson]

I'm glad to hear that you enjoyed it!

[@victordelosreyes5444]

I've worked as a dishwasher then became an F&B admin. in the cruise line industry. I did not become a chef, but I'm part of the team and all the learnings and experiences from the cooks, Executive Chef's, bar dept. restaurant dept. etc. have elevated my standard in all the things I do in life till now and even teaching it to my daughters. Thank you, chef James for this video, it brings back memories.

[@ChefJamesMakinson]

Thank you Victor! My father used to work on Norwegian cruise line, different world!

[@bradk7969]

As always calm, thoughtful and VERY educational. Absolutely love your obvious enthusiasm and passion for cooking coupled with a very realistic view of the realities of the profession. Keep up the awesome work. Making some significant changes in cooking techniques based upon your input.

[@christomlin4707]

I really like that you talked about starting washing dishes first. That's important. That's where I started. Not only do you get to see the workings of the kitchen. But it lets the Chef's see what your made of. I remember my first kitchen the Chef's told me that dishwashers had to wear a toque blanche at all times. Funny guys.

[@tafas15]

Was working in the kitchen for 7 tears till was studding how to become a teacher , the they I needed to leave the kitchen was really sad, till this day I keep cooking as a hobby, it teaches me so much about food. Everyone who want to make food and have passion for it should try.

[@hollish196]

Fascinating view of of this work. Thanks for this.

[@ongakiko1755]

Big salute to all chefs in the world! Thank you for bringing the beautiful art of flavours 🍀

[@azanterose6526]

Thank you James for an interesting & informative video. Another good option is volunteering as a dishwasher, kitchen hand or cook. I wanted to be a chef when I was in highschool. After numerous chats with someone who was slightly older than me & training to be a chef, I'd changed my mind because of the hours / split shift & too much stress, so I didn't pursue it. The thought of losing my love for cooking was something I did not want to risk. Instead I'm a home cook & volunteer within the community. I'd started as a dishwasher / kitchen hand & now one of the cooks. It's always a good option because it's a little less stressful & is enjoyable.

[@LuisCruz-yg7tf]

I stopped pursuing this career after a few years but I really enjoyed, I did events, hotels, restaurants but I just couldn't stand the long hours. I was really immature then so I didn't really push myself to be better and I didn't understood that in order to grow into a better position it would take me more than just a few months. Today I'm really grateful for the experience and still enjoy cooking and trying diferent things at home. Nice vid James, it would have helped me a lot when I started.

[@kimpham7846]

Thanks for sharing your chef experience!

[@chrisk4751]

I genuinely love cooking, I know I'm reasonably competent albeit not great, but I really enjoy learning recipes, techniques, the process and just spending time making things in the kitchen. I truly respect chefs for being able to handle or at least tolerate all the potential negatives you mention Chef James. It's for those reasons I could never pursue a career in cooking. And that's not me criticising the profession or the workplace, I know there are many positives and that it can be rewarding in many ways. I only say I could never do it because I know my own limitations and that for me cooking is a relaxing and enjoyable pastime. I wouldn't want to tarnish that enjoyment by being in such a high stress environment that I know I would not be able to handle. So for me I'm happy to enjoy learning from videos such as yours and just enjoy cooking at home. Thank you for sharing your experience and advice with us all.

[@wafihamid8072]

I work as a cook & a baker prior to culinary school after that i currently work with Grand Hyatt .. man it is tough.. it is so different from being a baker & working with a restaurant & like an organise Chaos but i love it

[@ilovemangobingsu]

This video gives good insights to those who want to make a career in the culinary industry. It is a tough job the way you presented it here. Im glad you find the time to create videos for this channel despite your rigid schedule. I really appreciate the effort you put in this channel and for your followers.

[@ChefJamesMakinson]

thank you very much!

[@880330145789]

very educational. im not looking to become a chef but i always appreciate a deeper look at another industry.

[@aliceDarts]

This is the best video that introduces the kitchen. I love it and will be sharing it to others. I am also passionate about cooking and even had the wonderful chance to work in catering and kitchens before I had the chance to go to a cooking school. Sadly my dad forced me out of the school and I had to live on my own. I just want to say that working in the kitchen can be very high stress, full adrenaline and it makes the time pass so fast, a day will feel like a few minutes. I also saw a lot of cooks break and quit. It was something else. This job is not for everyone and it is not for the faint of will. Though, it was the most rewarding job I have ever had. That includes writing and painting. I know that I am too old to go back to school... But I would if I could. 😍

[@chaerosarts]

A most humbling of careers, I always said. I would love to cook professionaly, thogh not that big, love intimate cozy cooking.

[@FFXJJJ]

Great content Chef, love how you pulled the curtain back and explained the industry... Top notch content Chef, keep it coming. Cheers. 🍻

[@ChefJamesMakinson]

Thank you JJ! Will do!

[@OfficialAmirFresh]

I'm a restaurant manager with 10+ years in the industry, mostly responsible for the service and business side of things. I can assure you the kitchen is tough place. on top of what chef james said in the video, which is exactly my experience, be aware that most of the business are small so no HR department, lack of work attics (people often yell) and of course you will get called on your vac day to come help. Stay strong and find a place that respects the work force, from the lowest rank to the top. if you do manage to pull things off it can sure be amazing career! Small tip: if you are a chef please let go of your ego and coordinate with the floor manager. he\she can give free drinks for a table who's food is delayed, can close the entrance to release some pressure and give you the customers honest opinions - which is the best way to improve. good luck!

[@iamtheverybestever]

Great video, thanks James. Very much agree that you need a healthy outlet for the stress.

[@ChefJamesMakinson]

thank you!

[@tomlindsay4629]

As chef James says, there's a lot of different types of kitchen out there, and if you're looking for better pay, hours, and benefits, an institutional kitchen may be for you. Don't look for excitement or great culinary artistry at the local hospital, though. I'd recommend trying your hand at running a bar kitchen along your way, a great atmosphere for creativity, and flying solo means you polish those skills or fail. No pressure.😂

[@buddymac1392]

EXCELLENT ADVICE!

[@stella19942001]

Thanks for the details, will share with my son

[@pulobingsurvivor3463]

Wow perfect resipe design and cleaning restaurant, thanks to sharing good evening I watching her

[@AfterCovidthefoodchannnel]

Amazing that you upload this video! All the things that you say it’s true! Like it 🦇

[@seanaguila8374]

I really wanted to take culinary or hospitality in college but its more practical to choose another course. Im now in my last year for I.T its my dream to one day cook in a professional kitchen. Thanks for the great content chef James! Im really enjoying all of the content specially this one. ❤

[@ChefJamesMakinson]

Thank you!! You can always do a course or work after your studies

[@shirleyfrederickson4794]

Good advice thanks I, late in life, took my pleasure of cooking to the next level. I was dishwasher, the kitchen assistant, helping with some prep and fetching, then salads and serving on the line and second cook. I think I am a comee but am definitely a serious home chef. I presently work as a second cook after taking on line courses, practicing skill and LOTS of utube. (Not tic tok lol). I’m 61. Never 2 late. Country singer to cook 😎🤠🧑‍🍳

[@Samizouza]

I've pretty much picked up the "write-up" thing you pointed out to the extent of documenting everything with my job as an administrative assistant. Still some very good points to consider in the workforce in general and not just the culinary industry.

[@kaminoyami30]

Im actually happy cooking at home but this video is very informative, thank you chef.

[@ChefJamesMakinson]

Your welcome!

[@hugokloeppel3596]

Really complex information thanks chef

[@ChefJamesMakinson]

You are most welcome!

[@Leo.Dhas.]

Thank you James. Take care!

[@ChefJamesMakinson]

You're welcome!

[@tokiomitohsaka7770]

I actually considered becoming a chef when I was younger, got a job at a restaurant (I used to fix computers for the owner, so he already knew me) and I worked there as a line cook for 4 months before deciding this wasn’t the career for me. I love cooking, but the hours and the workload and multitasking was too much for me to handle; I will keep cooking at home in a more relaxed pace. Interesting thing to learn about France and the 35 hour limit, it is good to have work-life balance. Thank you for this interesting video!

[@ChefJamesMakinson]

thank you very much! it is important to have work-life balance.

[@jdlovesmusic11]

Beautifully DONE & WELL EXECUTED on your video!!!

[@u140550]

As someone who works in food business/jobs, so I do know some of what I means to be a chef; and I’m happy to see your perspective. Of course I don’t go that far, but I agree with a lot of what you said. Also this is why I have a lot of respect for chefs like Gordon Ramsey, and you; although not Jamie even though he’s probably been through the brunt of it as well.

[@anthonygm85]

I'm by no mean a professional chef, just really skilled in the kitchen,I started in a dish pit a 9.50an hr, worked in to a prep line, then line cook work, I preferred the prep line it's where I learned the most, I remember working from Sunday to Saturday starting with 16 hrs on Sunday and working that down to 8 hrs by Saturday

[@Kringlelicious]

Glad you touched on language - even in the USA, learn the language of those working in your restaurants. Here it's Spanish - importantly learn how they actually speak it in the countries where your soon to be coworkers are from.

[@cbhlde]

Chef Charming struck again! Thanks! :)

[@takeshi_zero3271]

Chef's table becomes a thing here in my country, especially for those who love cooking but hate to work in a restaurant or not want to cook throughout a day, 7 days a week. I do love cooking a lot but never want to open a restaurant because I have a friend who opens a restaurant and be aware of how stressed and pressured he gets every day. That being said, he still loves what he's been doing ❤️

[@sidoniemany2339]

I worked in an average restaurant for a year or so as a waitress and hostess. I always liked the idea of cooking for people, but the stress is real. Overtime I realized that I love the process of creating food, but I cannot handle the cooking under pressure of restaurants.

[@Maddyrose-]

thank you so much!

[@zach9415]

I’ve been very interested in learning how to cook. I was like, “Huh, I wonder if my favorite chef youtuber discussed what it’s like to be a chef.” Voila! Thank you and you make amazing videos!

[@ChefJamesMakinson]

You are very welcome!

[@davesa9277]

I love cooking and trying out new recipes; But I can honestly say, I wouldn’t enjoy this if I had to do this to make a living. Thanks for sharing!

[@thevenusofthehardsell]

Great video James! As a former chef de cuisine, I'll likely be sending this video to anyone who asks me what to do to be a chef from now on.

[@ChefJamesMakinson]

Thank you! It means a lot to hear that, i tired to give a fair and honest opinion.

[@AriasMalarias]

I´m starting culinary school after years of studying on my own here in Colombia. I´ve had a lot of experiences, mainly with barism but I hope to be an international chef some day, thanks for all the advice!

[@ChefJamesMakinson]

I hope you enjoy it!

[@marcoo5468]

Thanks for the clip. Getting quiet nostalgic. The business is not for everyone. Thinking back 20 hours non stop during Xmas was normal as a trainee chef. Have a lot of good memories as well as ... well not so good ones 🤣

[@ChefJamesMakinson]

Well said!

[@billymkirkwood4956]

Very informative video for the young budding chef James.. I was very surprised about the working hours in France 🇫🇷 35 hours was a huge shock as you explained how strict they are about it! Loved this basics series mate, now onto the Spanish dishes, very much looking forward to that playing 😊 great work👍

[@ChefJamesMakinson]

Glad you enjoyed it Billy! I had fun making this one! ;) I have a lot of stories but most are not suitable for YT. haha

[@je371]

This video is A+ advice for any young lads and lasses watching this video. Im a programmer nowadays, but doing the dishes and later becoming a prep chef/apprentice at a VERY busy place in Stockholm when i was young gave me an insane work ethic and has been helpful throughout my whole life, from being in the military to what i do now. Everyone should try it AT LEAST ONCE. And im a really lazy guy by default, so that workhorse mentality never came naturally to me (still have to reach for it), but it sure was ingrained into me by working in a kitchen.

[@ChefJamesMakinson]

Thank you! yes, you can develop a very good work ethic when in the right place.

[@SurajGupta_3D]

It's surprising how I find this extremely relatable even though I work in VFX industry which is completely different from Cooking industry.... Keep up the good work Chef, Subbed

[@ChefJamesMakinson]

Thank you!

[@davidarden6942]

I’ve been cooking in retirement homes since 26, I’m going to be 35 now, some upscale, even those places have some moments of stress and Bs, seems to pay better than working at a chain restaurant also benefited positions. Started from a food expediter. Never been to culinary school but I’m a STEM student. I think the hardest part of the job is the negativity. Sometimes people don’t treat each other that well in terms of how they speak too or speak about each other.

[@chrissolace]

I didn’t cook, but I worked in dining part-time (washing dishes, helping bartenders, bringing dishes to buffet tables, cleaning up tables) and it was certainly SO busy. Whenever I passed the kitchen, the cooks were always cooking, pumping out food all day… getting there at the crack of dawn and working until basically closing. I didn’t see them outside of work so I can’t say for sure, but from what I saw, the chefs I worked with de-stressed by smoking. Not the best, but everyone handles stress differently…

[@kron520]

3:11 Good thing you clarified that initialism.

[@livi_bridge]

I got my first cook job about a month ago. I started at another restaurant doing dishes, prepping and cooking by myself with zero experience.i loved it as I didn’t have to deal with coworkers. But now as a cook we work ok, but the chef and sous chef mess around a lot in the kitchen while we are getting orders so I’m the only one working. It’s definitely frustrating. I was selected by the owners of the restaurant to work their first catering event (the chef was never included in this or the sous chef) and I loved it. I love my work and being in the kitchen. I can honestly say though that moving forward I want to go into either private/personal chefing or catering I work best either alone or when planning ahead for events. It brings me so much joy.

[@ChefJamesMakinson]

Yeah sounds pretty normal haha Just remember to have a good work life balance!

[@user-bd3hu4dt2p]

Thanks for the video

[@ChefJamesMakinson]

No problem!

[@Maplecook]

Yay! More James!! =)

[@ChefJamesMakinson]

thank you!

[@brahmpayton334]

The hours commentary reminds me of tech work. Except, as you said, you are standing. If I am pressed to work a 26 hour day (e.g. 3am-5am the next day) I am rarely allowed to stand. Mad respect.

[@ChefJamesMakinson]

Thank you! Sitting to much can hurt a lot.

[@seabass8154]

Great video

[@fuiparanyu]

I recommend you react some menu 1.stir soft shell crab curry 2.massaman curry Maybe you could try them later

[@rajaton10]

Started culinary career around at 2019 (bad timing with pandemic unlucky) at school in Finland and its bit different now, most of our shifts is just working alone cause we have very shortage of chefs. Also suffering ADD and potentially Aphesia so its bit hard for me to learn but trying. 1st job was as a Cook in a burger restaraunts where i got lot positive feedback. 2nd was italian restaraunt where i got bit more negative feedback (Learning problems etc) so yeah lot of yelling happened to me so i quit bout after 3 weeks (yes pathetic lol). Currently working at gastropub restaraunt ( Also owned by one of biggest companies in finland) as chef there usually alone which kinda stresses me out but makes me learn "faster" and more self confidence, thought some cooking practices is bit questionable (microwave usage etc) where ive lost some inspiration. After pretty much spotting your channel from Uncle Rog react videos checked your videos and ive gotten some inspiration back! Made chicken broth at home and trying to to see if i can hone knife skills at home from your videos so i thank you for that! So i just slowly now progressing from this career and seeing if i can find kitchen wheres more people working than solo working cause i wanna work at US someday :3.

[@David-yu6dv]

I’m in my 2n year in a culinary school in Spain, and there is something that I also need to point out for people who want to start this career. Not because you like cooking at home, you will like being a professional cook / chef. At home you go on your own and have plenty of time, nobody controls you and obviously you take it easy. I was lucky with the internships I had, even though they were extremely demanding and stressful, they never bullied me nor tried to make me go home because they didnt liked me, something that sadly its not that unusual in this world. You must be really patient and never reply your superior, get used to be shouted and rushed for absolutely everything.

[@David-yu6dv]

Also special mention, many many cooks and chefs smoke for a really simple reason, its an excuse for a 5 minute break, many friends of mine started to smoke just so they can get out of the kitchen to relax for a moment hahahahaha

[@ChefJamesMakinson]

Very true! Escoffier structured it to be like the military.

[@betaich]

hm that is something you shouln't have t get used to, no wonder ever less people want to become professioal chefs. WHo likes to get jelled at? I tell you nobody.

[@1DrBar]

@@betaich "shouldn't" does not have a thing to do with reality.

[@zilverheart]

Thanks for this reality check video. Im 40, in retail industry, Couple months ago (untill now) I've been having this idea of trying to get into this industry (without background or experience), I only see the good side

[@ChefJamesMakinson]

not a problem! it's not for everyone but that doesn't mean you wouldn't enjoy it.

[@richardponsford5147]

After 18yrs working in Wales/London. I was craving to see my family more. Met some wonderful people. And learnt an amazing skill which serves my family and friends to this day. No doubt a very, very hard job. But the satisfaction level is also high.

[@ChefJamesMakinson]

Aye, I have a lot of good memories as well!

[@nami0198]

Awesome 🔥

[@ChefJamesMakinson]

Thanks!

[@jeffs.4313]

I really enjoyed this video Chef. Very informative and insightful. I'm not a chef, but this video has made me appreciate your profession a whole lot more and the advice you gave for those who want to be chefs or the up and coming chefs is priceless. Keep up the great work Chef. Looking forward to your next video.

[@ChefJamesMakinson]

Thank you! I'm trying to be as open and honest as possible, there are a lot of misconceptions. 😉

[@caligroma]

Im glad to be able to work with you in hotel arts ! you are amazing chef !

[@ChefJamesMakinson]

Thank you so much!

[@0x80O0oOverfl0w]

Nice video! I don't know if I'd necessarily want to be a chef in an actual business, but I love cooking and have been contemplating cooking school.

[@ChefJamesMakinson]

If you really want to do it then you should try it, you should never hold yourself back in life but you need to understand that if this is something that you want to pursue it can be quite demanding

[@cherozkiahyusof4902]

Be chef is one thing own a restoran is one that wat i learn watch restoran imposibble in the end is about passion

[@elien902]

Good video Chef James. I’m currently in culinary school in France. I must say I was hoping to see more positive talking points. I know it’s important to highlight the bad aspects of the industry, especially for someone that is hoping to become a cook but I don’t see many videos talking about the things they enjoy about the kitchen. Maybe it’s an idea for the future.

[@ChefJamesMakinson]

Thank you! I was trying to be as honest as possible, after having worked so many years in the industry.

[@SincoolKira]

I think this video is targeted more to those who don't know as much about what it really means to be a chef. So it's easy to "lure" someone in with the positive things (like putting smiles on people's faces when they eat your food) - but it's easy to overlook the hardship. And when someone goes into an industry like this full of enthusiasm, they could easily lose all that positivity when they find out the real work conditions. Knowing what you get yourself into is a much better way of approaching it in my opinion, you expect the hardships so you are already starting to prepare to overcome them.

[@elien902]

@@SincoolKira I understand what you mean and I don’t disagree with it. Chef James definitely did a good thing by explaining those hardships but he could’ve also talked about what makes him happy in a kitchen at the end. Having negatives and positives would better help someone come to a decision.

[@rawfan37]

Very nicee! Do you happen to have a video on cutting and cooking skills?

[@ChefJamesMakinson]

yes I do on my channel and more in my cooking course!

[@johnhayes1635]

Half day 8 hours wow i admire you guys alot 😊

[@ChefJamesMakinson]

thank you! yeah its only half! haha

[@Jonas-pocas]

Thank you for recommending this video chef ! To be honest I do want to be a chef, but don’t know what type I want to be, I would want to try fine dining and maybe one day open my own restaurant , but hey , it may be a pipe dream

[@ChefJamesMakinson]

Pick carefully and see where it takes you!

[@MicheleMakinson]

Great videoSomething that needed to be put out there.

[@JimCook]

I do miss the kitchen, and cooking is still a true passion for me. My career path took me a much different way and it's been a good 20 years since I have set foot in a working kitchen. I finally discovered that I can scratch that itch a bit by doing competitions and occasional catering gigs. Keep up the solid work, I really do enjoy your content.

[@ChefJamesMakinson]

Thank you Jim!

[@astartes2781]

"Mise en place" and "Clean as you go"

[@loyjiehao]

I am from Malaysia 🥳

[@BearserkOPC]

Hello Chef, great video as always :) You told us about options for young people at the start of their working careers who think of becoming chefs. I have a question about people in their 30's or 40's who think of changing their line of work. I know it's not impossible, but I would like to know if You had any experiences with people like this and what are Your thoughts about it?

[@ChefJamesMakinson]

Great question! Yes, I have seen this a lot, it helps to start earlier as it is a physically demanding career. You could go to a Culinary Institute to get started unless you want to be washing dishes.

[@Loiczzr]

I did my pre apprenticeship bread and pastry (15 years old) and then 3 years apprenticeship in France (started back in 1984..) even at 15 it was 6 days 10hrs shift... now almost 40 years in the business and never worked less than 50hrs/week.

[@ChefJamesMakinson]

yeah I know the feeling!

[@landinhToronto]

Hello my friend nice for sharing have a good day

[@ChefJamesMakinson]

Thank you!

[@michaelandrews2619]

Good discussion. I'm a good cook - but after a few stints, I realised I did not want to be a chef, the two being so different.

[@giraffesinc.2193]

I'm actually shocked that Le Cordon Bleu uses induction! I'm an RN in the USA and used to high stress and would love to go to cookery school to learn when I retire, but dang ... the hours you all put in! It makes us nurses look like lazy people! Thank you for another wonderful video, Chef James!

[@ChefJamesMakinson]

Thank you!

[@TheSinthorasX]

Me as a former chef an confirm, that it is not an easy job. My apprenticeship (I did it in Austria) was paid (300€ in the first of three years) was the hardest. You have to get aligned with the mindset of the industry. But after you are and feel more comfortable, it really starts being great fun. The most important part, especially as apprentice, is asking questions to any chef. Ask if they can teach/show you what, how and why they do certain stuff. This is how you learn everything. If you don't do that, for most of the restaurants and hotels you are just cheap Labor for the annoying tasks. Also the chefs are having the expression, that you only want to do the job, but that's it. If they are not passionate about teaching, which most are not, they won't unless you show interest. If there is too much work on your schedule to do it within your shift. Show the passion and ask if you can learn, do certain things after your shift. Apprentices that are showing passion are the ones to get to do better stuff the longer they are in the kitchen. These are just my two cents in about 10 years of being a chef. I switched to something else within the industry after realising, I don't have it what makes a good executive chef. Now I'm in a high position in event sales, which I was only able to achieve due to my knowledge from the kitchen, service and banqueting.

[@1DrBar]

I'm glad I went into engineering and then IT. I don't have the temperament to be shouted at or talked down to without giving the same back ... and then having to pack up my stuff and go somewhere else. :). Being a Chef in training is too, too much like being a private with a bad Sargent on a questionable mission. Cooking as an enthusiast at home ... now that is much more rewarding for many more day dreamers - I imagine.

[@meritocraticmafia9824]

very interesting. I never knew that chefs work such long hours; particularly fine restaurants only open for dinner and very limited seating.

[@ChefJamesMakinson]

It takes time to prepare the food. :)

[@Bertha-pm4xt]

Gosh I remember working with a pastry chef trained in France. he was amazing such beautiful creations but I discovered that pastry is science period. To be a professional pastry chef either you have it or you don't and I was not one. You need a lot of patience. When I was scheduled to work garde manger I would love to plate the desserts that were made for the evening or week or until the seasonal menu changed.

[@ChefJamesMakinson]

Yes it is an art!

[@DarkLibrary85]

I went to cookery school for a year but didn’t taught me anything. My cooking skill didn’t improve until I’m graduated from bachelor degree and start working at the 5 stars hotel, my skill start to get better. The best way to improve is you have to surround yourself with a great chefs.

[@ChefJamesMakinson]

agreed!

[@futo]

I was so surprised to find out that a co-worker who used to work as a chef for short of a decade and she switched and working as a graphic designer

[@user-kc5xt2gk1k]

As always, fascinating! Thank you. A look inside a busy kitchen. A kind of controlled chaos. I thought the different hats were interesting. Is there a purpose to the tall chefs hat, other than the obvious of keeping your hair from getting in the food? Seems impractical for tall people.

[@ChefJamesMakinson]

It's just to keep your hair out of the food

[@chapman3713]

I like to eat and I like to cook, as amateurish as my cooking is. But after watching this I think I'd go crazy as a chef.