The Benefits of Becoming a Chef!- Creativity. One of the benefits of becoming a chef is that they are able to create their own dishes and use them as promotions or specials. This gives a chef room and reason to experiment with different recipes and foods.
- Unlimited eating options. What other job offers the employee a chance to eat whatever they want? Who knows the menu better than the chef?
- Nutritional information. A well educated chef knows what they are working with. One of the benefits of becoming a chef includes knowing the details of the nutrients in the food they are eating. If anyone knows how to eat healthy, it's a chef!
- Exclusive domain. The only person a chef can't tell to get out of their kitchen is the owner. Being a chef offers control of being like a business owner without all of the hassles.
- Respect. Even the owner of the restaurant doesn't get as much respect as the chef. The chef is the artist of the facility.
- Solitude. Though a chef may work with many people, they are often loners. Their very profession is based on their own personal knowledge and skills.
- High income potential. A well respected chef is no fry cook. They are educated and talented and as such, are well compensated for their time by restaurant owners that expect only the best from those they employ.
- Fame. While some people go to a restaurant simply based on the name or clientele of the restaurant, there are those customers who go because they know they can rely on the chef for a well developed meal to please their palate.
- Joy. A chef is a type of artist. They tend to take pride in their work and enjoy what they do. A job isn't really work if you love what you do!
- Endless career growth. While many fields of employment tend to lean toward hiring a younger generation, a chef's career has nothing to do with their age. In point of fact, an older chef tends to have more experience and a well developed following. Customers may actually grieve when a chef leaves rather than being excited about the replacement for the chef.
By Kat Foust, Break Studios Contributing Writer. To view the original article CLICK HERE
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