What are three drawbacks of being a chef?

Answer 1

If you worked as a chef you would never be home for dinner with your own family.
Most chefs don't make a great deal of money and the hours are very long and the work is very physical and demanding. Chefs are often injured in the kitchen with burns and cuts. Often chefs are blamed for dissatisfied customers even when they've prepared good food.

With all that, it's still a very popular career field and if you love to cook and create new dishes it might be for you.

Answer 2

I was a Chef for about 7 years, here are some of the hazards I experianced, sharp knives and hot pans caused minor cuts and burns to fingers, oven doors being left open caused bruised shins as I walked into them, you can get stressed when everybody wants feeding at the same time, and finally your social life suffers as you are working evenings, weekends and holidays because that's when most people want to eat.

Answer 3

Working weekends and holidays, working additional unexpected hours, standing all day or night, high stress level, working in very hot kitchens, heavy lifting, few if any vacation time, working with people who may not be team players or motivated

Answer 4

Drawbacks of being a chef expert are the hours.

Chef specialists work late into the night.

They stay remaining for quite a long time and hazard the dangers of a kitchen (i.e. blazes, cuts, slips).

Answer 5

-- They have to make food taste good in a very short amount of time. -- The food decoration has to be original and fancy,

Answer 6

In my experience in the restaurant industry, the long, weird hours seem to have an effect on personal relationships. Hard to schedule time for personal issues and appts.