What are the pros and cons of being a Pampered Chef consultant?

What Are some Pros And Cons of Being A Chef?

• i plan on going to the Natural; Gourmet Institute which sets you up with an internship at the end of the program and then hopefully getting a job at like a vegetarian or whole foods restaurant, and taking cake decorating and baking courses. My dream is to open up my own catering and cake decorating business and being a private chef, and If you are in the food service business are there any regrets about it or do you have any tips on getting ahead.

• Answer:

  My dad is a chef at a gourmet restaurant in downtown Chicago, so I'm more acquainted with the cons than the pros. He never gets vacation time off since the restaurant is open most days of the year. He had to stay late and didn't get home until the early hours of the morning. It is a high stress job, and he often comes home strained and tired. But there is great job security: the restaurant is based on his twist on the menu. He always is home for breakfast, and makes the most delicious breakfast burritos you can imagine. Take Your Kid to Work Day is beyond fantastic. He loves his job, and never complains, because he's doing what he truly loves. And he has made many friends with the restaurant staff and many of the customers who are fans of his. And his work is graciously rewarded by the restaurant owner: he's paid well. Good luck, and wherever you end up working, I hope that you love it.