cooking as a career

Darrenchoo SG · 2008-07-17T13:06:34+00:00

to be a chef does not necessarily need a degree. experience is more important. disadvantages are long working hours. morning come in do mise-en-plus, dessert...

ben1406 SG

i just watched a cooking show on ch8..left out the part that chefs have to kill life-produce with their bare hands. =x do we get over that phobia during the course? or if one never likes killing stuff, they can never be accomplished chefs?

That again depends on your restaurant. What level your restaurant is, most restaurants don't really kill anything these days unless it's seafood. You won't see a chef really pumping his shot gun and shooting down ducks. In Europe i'm sure some do. Even in Quebec in Canada, there are chefs i've read about getting life animals.

I kill lobsters daily.. I wouldn't mind a lamb if i could get one.

Arapahoe SG

i am more inclined to agreed with Ben1406. i mean these days if you want to work for well establishment such as Wolfgang or some 5 star hotel in Vegas. unless you have some serious experience to back you up or else in any career you need a start.

ben1406 SG

that is very true ! and that is what i have been trying to say.. culinary in singapore is on a whole different level..

Working in Singapore without a diploma / degree sure ! why not ? They only got shatec and TP that offers a dip in culinary. In europe and north america, culinary schools are everywhere, competition is on a very high level here.

In the next few years, i am very sure being an employer / chef myself, 5 stars or cooperate restaurants will only hire diploma holders and above. Same for every industry..

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