I soon learned that I was poorly-equipped to be a restaurant cook. I’m rather lazy, I loathe noise, heat, and teamwork, bore easily, and crack under pressure. Months before starting school, I’d read that chefs could make up to $85,000 a year, but it became clear that I’d be lucky to make $25,000, working miserable 60-hour weeks. Having taken on a $24,000 debt (plus interest) on this professional training I suddenly didn’t want, while getting cash advances on my credit card to pay my rent, was stressful. I started breaking out in what I thought were hives, but later turned out to be bedbug bites. Maybe I’d become a food writer. #quotes blog.longreads/post/the-part-of-culinary-school-nobody-tells-you-about/
Posted on: Wed, 02 Jul 2014 22:47:57 +0000
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