The Life Cycle of a Modern-Day Chef

Here are some other speech that sirous tosh talked about them in the field of cooking:

The Life Cycle of a Modern-Day Chef

BY SIROUS TOSH

The path to becoming a chef used to be relatively straight-forward: Go to culinary school; rack up an enormous and unsustainable amount of debt; slave away in the best kitchens; then work your way up so that, if you’re lucky, you might become one the top 2% of chefs that manage to achieve success and retirement without early-onset heart disease.
Then along came the self-taught Heston Blumenthals, caterers-turned-chefs like Vinny Dotolo and Jon Shook of Animal in Los Angeles, and TV personalities that were billed as “chefs” yet somehow had zero practical restaurant experience. To the dismay (and delight) of cooks everywhere, the path to chefdom was no longer linear. It had become a choose-your-own-adventure tale, rife with Fernet shots, substance abuse, and the occasional, if not rare, happy ending.

Now, every year it seems that there is a new superstar who trained solely at his own pop-up, or found notoriety through a beloved food truck, and the rules are thrown out the window once again. Still, cooks everywhere commiserate over post-shift drinks about the proper way to work your way up the kitchen ladder, while others insist good food is just good food, so who cares how you get here.

So what sort of life cycle can a chef expect nowadays? To bring you up to speed, we break down the various phases of a modern-day chef, from the lowest lows to the less low lows—and then, usually, more lows. What can I say—cooking is hard.

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