What a Private Chef at Compass Diversified Wishes They Had Known Before Entering the Culinary Industry
Sara, a private chef, reveals that the culinary industry's high-pressure environment and the challenge of catering to diverse palates were far more demanding than initially perceived; the compensation, especially in restaurants, is also a factor to consider, as "the pay is not great."
High-Pressure Environment, Culinary Skills, Adaptability, Client Management, Restaurant Industry
Advizer Information
Name
Job Title
Company
Undergrad
Grad Programs
Majors
Industries
Job Functions
Traits
Sara Mehravar
Private Chef
Compass Diversified
Institution of Culinary Education
General Studies / Not Applicable
Hospitality, Restaurants & Events
Creative
LGBTQ
Video Highlights
1. The culinary industry, while creative, presents a high-pressure environment.
2. Catering to diverse palates and dietary needs is a significant challenge.
3. Restaurant work may not offer high pay, especially at the start of a career in the industry
Transcript
What have you learned about this role that you wish someone had told you before you entered this industry?
Cooking for people with different palates and appetites is not an easy task. It requires a lot of effort and consideration.
Additionally, the kitchen environment is very high pressure. This might not be apparent when watching cooking shows, as they often portray it as just fun.
I used to believe that cooking was simply about being creative with ingredients. I wish I had known how stressful and demanding the reality of a professional kitchen can be.
Furthermore, the pay in restaurant kitchens is not great. I'm not sure if I'm supposed to mention that, but it's the truth.
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