You have got to be a troll! Either that or bat shit crazy…or ignorant.
Lets go on the assumption that you are an innocent that watches way to many “cooking” shows. Turn off the TV…do a simple search on Quora and you will find a host of issues that we have. Then start nosing around blogs and see what the cooks are complaining about…and trust me, it is not about having to much money to spend.
Lets say you do the culinary school thing and have a passion for it (but I see no passion in your comment). You get an internship somewhere (and you might luck out and get a paying one) where you probably be just a low payed cook. Once you are done with this you get to head off and try and get a job that will pay just above min wage. Congratulations! This is probably the next couple of years of your life.
Seeing that you are making crap pay you will be most likely working two jobs…stressful jobs…with a group of guys and gals who tend to live on the edge of society, they tend to drink, drugs are more common than not, they work the same hours as you and have more experience so you will be fighting constantly to prove yourself. Chances are you will be working under chefs that are egomaniacs, burnt out, perfectionist or a crap cocktail of the three. But luckily you will be working holidays and weekends (if you aren’t that probably means you kinda suck at your job and you need to work harder).
And the putrid cherry on this shit Sunday? If you are working in a decent restaurant you will watch servers who have worked a four hour shift walk with more money than you have made in the past two 9 to 10 hour days. If you are lucky and good enough and working in a great restaurant there will be times where they are walking with more than you made in that past two weeks!
During this time there will be cuts and burns, slipping and busting your ass on a wet floor, exhaustion, stress, fights (hopefully only verbal but I have had to step between two cooks threatening each other with their knives) all happening in a small tight area that reaks of the same food you have been cooking for weeks. The line is always hot and the prep kitchen is always cold and organizing the walk in freezer is a bitter experience.
But now you have put in your time and worked your way up from grunt to the line, from the line to the lead line, there onto the sous and now you are officially the CHEF! And you did it quickly! Only 8 years! Now you command a pay of thirty to eighty thousand a year (depending on where you are at). This is a whole new level and it is not romantic at all.
Do your recon…this is not a job for someone that does not have passion. If you are just looking for a living while you make your way through college or a point in your life cooking is not a bad thing, then you can annoy us when you walk into our spot and say “Oh…I know what is going on…I was a chef for three years” and we will realize that you were a cook and probably listen to you babble and then get back to work.
But, if there is passion that I missed, this is a hell of a great way to make a living!