QUOTE(Double_Ace @ Jan 16 2011, 02:06 PM)
Bro, can share your experience why was it hell for you what they make you do?
You shall refer to munak991, more or less is similar case, lol!
Kitchen is long working hour, even you are trainee (8 hours of working/training), senior staff could make you stay up to 10-12 hours (somebody case)
Another chef I know, he is patissier, according to him, he got a bad result during school time, however, he is top 2 student during his culinary study, passion is very powerful, haha!
QUOTE(munak991 @ Jan 16 2011, 02:33 PM)
For me i been trough 3 training ady.
Club Med, 1 Restaurant in Mentari there, Grand Dorseet Subang ( Admin)
Well, Club Med is hell for me, Hell i tell u.
1 month i stuck in kitchen and the rest is bar and Restaurant service
during the month in kitchen (working shift 9am - 1pm ,4 hour break, continue 6pm- 11pm)
From Monday to Sunday u get 1 random day off
I work in Buffet line is not that much to suffer peak hour is not that rush.
But Ala Carte in Restaurant that time i tell u 5 order come in 1 shot and u serve like mad Griller is heating up fast and so heaty the force keeping u pushing, customer complain u just acknowledge it.
To Conclude what i gonna say, without passion u cant continue, with passion u will forget and think that is just an improvement.
For those thought that Celebrity Chef like Gordon Ramsey, Booby Flay, Heston blumenthal. is cool and easy right?
NO! they suffer alot in the back all chef push them self to the limit to climb until where they are today.
So far, only 1 Malaysian is celebrity chef in South East Asia, Chef Wan.
Those chefs really gone through hard hard hard time
Jan 13 2011, 07:47 PM
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