Saturday Mar 04, 2006

0
I work like fuck.

Hanne Hukkelberg is amazing. listen to her.

Im sticky and smell like old beer,
VIEW 4 of 4 COMMENTS
chanel:
i know you worry...just...dont worry?
Im gonna be fine. Everything is gonna be fine.
And from now on, no more loud voices on the phone.
they scares me.

Hugs for you..... kiss
gardimus:
Ahthe joys of woking in a kitchen
I'l telling you,become a Brewmiester

Chefs

There's a reason they say if you can't stand the heat get out of the kitchen. Restaurant kitchens usually aren't air conditioned, so temperatures can top 100 degrees in the summer, said Stephan Hengst, spokesman for the Culinary Institute of America (CIA).

Since most restaurant chefs are not on track to become the next Jean-Georges Vongerichten or Wolfgang Puck, they can expect far more modest incomes.

Culinary school graduates who might have spent two to four years and tens of thousands of dollars to get their degrees might get a low-level job on the kitchen line paying around $32,000 soon after graduation (more if they had experience prior to culinary school).

By the time they work their way up to sous-chef after perhaps three or four years, they might make around $55,000, Hengst said.

Benefits are more likely to be included if they work for a chain rather than a small, independently owned restaurant.

And the hours they log on their feet average about 12 hours a day, Hengst said, although 80- to 100-hour weeks aren't unusual for some.

When you work behind the scenes in a restaurant, kudos aren't delivered directly by the customer, but rather indirectly by their returned plates: the emptier, the better.

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