Partner wants to retrain as a chef-is there any work for them??

paulapod

My partner - painter and decorator for 20yrs, but absolutely no work for most of 2009 - wants to use a chunk of our limited savings to sign up for a full time course in Cathal Brugha Street to train as a chef.
He does love cooking, though I have my doubts about it being as interesting when you doing it day in day out (and I'd know!!):p

Want to give him encouragement, as he's quite down, but is there going to be any chance of a job that pays anything at the end of it???
We have 2 young children and I am a housewife (tried to go back into the office work this year,but not a hope, have been out of office work for 2yrs and they are only short of laughing in my face. Mid 40s and 2 kids at home, no way does anyone want me )

He did go to Fas recently - came out more depressed than when he went in, clerk gave him a speech on how people come in full of hope and then 3 mths later they are coming in all depressed. Think she needs to improve her skills!!

So can anyone tell me - do they know dozens of unemployed chefs??
I know no-one in this field, so have no-one to ask
Any help greatly appreciated.

Welease

I don't work or know anyone in the field, but I'd imagine that sector (restaurants, hotels etc) has been hit pretty hard..

What I would suggest doing, is get him to do some research in advance. Go visit some specialised recruitment agencies and get an idea of the amount of work available, how much it pays, what experience is necessary in order to earn an income you can survive on etc.

Best of luck

tatli_lokma

I know of quite a few unemployed chef's at the moment, and I know competition for decent chef positions is pretty tough - so someone straight out of college might find it a struggle. at the end of the day only you and him can make that decision, but if it were my hubby I would not be encouraging it. sorry to be negative, but tough as things are, if he went back to college he would loose any benefits he gets as he is no longer available to work. And college can be an expensive thing as I am sure you know.

Is there anyway he could literally offer his services FOC to some local restaurant for say 2 weeks or something - offer to do anything in return for some basic skills and a foot in the door. See if he likes it then - not only is there a big difference in cooking at home and cooking all day, but there is a huge difference in cooking in a professional kitchen, with all the pressure and long hours and it can be very stressful, so its not something I would rush into spending my nest egg on without being 100% certain it was the right choice.

bob123456

I'd say it's pretty bad out there for chefs atm. This chef wants to train as a satellite installer: http://www.boards.ie/vbulletin/showthread.php?t=2055431690

bbam

I don't think a serious change of career is a good thing at the moment...

He will spend a few years retraining and then he will have to compete with lots of fully trained experienced folks who being out of work will be willing to work for moderate wages..

I don't know if painters can do extra training to make them more employable but building further on his skills might be better. At least his experience will stand to him..

Nolanger

http://www.boards.ie/vbulletin/showthread.php?threadid=2055772882

AARRRGH

http://www.jobseeker.ie/index.php?k=chef&l=

Search Results: 271 job adverts

trishawisha

I trained as a chef, did well in college, loved learning.
Got to work and if I could do it all over again, Id keep it as a hobby at home!
Im employed, dont know any chefs unemployed. I thank my lucky stars that where im working hasnt been hit too hard(early bird menu is flying out the door).
I did the 2 year diploma professional cookery full time course. But I remember there was a 3 month basic introductory course run by FAS- if I were him thats the one Id look into. If he likes being a chef after that I would do the part time diploma- it takes 3 years but you're able to work full time.

LimeFruitGum

Interesting to hear that, Trishawisha. I had heard of various places being shut down or opening only 5 days a week, so I didn't think there'd be much work going in the sector.

A new cafe opened around the corner from my office in the past quarter and they're doing great. They're always packed at lunchtime!

dermo909

I've just got out of cooking after 3yrs. Things have definitely slowed down but there are jobs out there for the right people.
I would'nt recommend cooking for a living if you want to have a life. Chefs work long hours and are not paid well for the work they do. I got out of it because the hours were too long, very thankless, I was sick of working weekends, pay was crap etc. The law does state that the min wage for a chef is 9.31 and for alot of people thats all they will get an hour. I was lucky and got paid a whopping 9.50 an hour. I'm sure your partner will not be happy working 40hrs a week for less than 400 quid when as a painter he was probably used to earning alot more.
As someone else said up above, cooking at home is a different thing altogether. Cooking professionally is nothing like it. Some people think hells kitchen is all put on for tv....... While there may not be anyone like Ramsay in most kitchens, the pressure is the same.

LimeFruitGum

LimeFruitGum wrote: »

A new cafe opened around the corner from my office in the past quarter and they're doing great. They're always packed at lunchtime!

But what about the other 7/8 whatever hours of the day ?

Don't think any chef would want to work in a Cafe anyway although in this climate, and the way some jobs are, I'm sure there are a few out there who would as a means to an end...

trishawisha

I was just wondering if the OP popped back because I remembered(this was 5 years ago) that is you have the 3 month course behind you you can skip first year in either the full time or part time diploma course.

Dermo909 just wondering what are ya doing now? Have thought about doing other related courses eg food technology UCC but dont know anyone thats done anything like it. Or did you decide to do something completely different?
I work 3 day shifts a week 2 splits...the splits are nasty saturday and sunday BUT its nice being able to sleep in on a monday when everyone else is off to work!
Oh ya and Im a pastry chef, went this way because I had heard it was the best paying role in the kitchen(behind sous and head chef) and the possibilty for nicer hours being better than general cookery

YellowSheep

Hi All
The reason my I became a chef was my mother; who said "people even have to eat during a war....", bit shallow but true.
I only can recommend to train as a Chef. The only advice I would give is..one can not teach taste and creativity and that what makes a good chef.
I am in this business for 30 years and had the pleasure seeing the world. Originally from Germany I went to Israel, Saudi Arabia, China, Hong-Kong and Indonesia and last but not least Ireland. Its a tough business to be in, hours are long and the work environment is hot and sticky...and of course dangerous. The is the chance that you will obtain a couple of scares, by either cutting or burning yourself. And there is the odd occasion were your co-worker decides to flip and uses you as target practice.:eek:
Otherwise a very enjoyable profession. Should anybody need some more advise please do not hesitate to ask. Happy New Year.
Cheers Oliver

Magenta

I am not a chef but I did work in the deli of a restaurant for a few months.
Chefs work really long hours, the ones in our restaurant would work 13 or 14 hours with no break. Lucky for me I only worked 8 hours and always insisted on my break. There is a lot of pressure in a kitchen and it is noisy and stressful. Plus there will always be some colleagues who may be great chefs but are no good at dealing with stress which makes them unpleasant to work with.
The benefit of being a chef is you can work anywhere- there are restaurants in every town, and many countries abroad like Canada and Australia are always looking for chefs.

cyning

My partner is a chef: and there is always work there if your good. BUT the hours are crap and it is NOT a family friendly job. Nearly 10 o clock on New Years Eve and I'll see him just for new year. Forget about holidays during the summer: its their busiest time. Also weekends are out: forget about going out on Saturday nights or going out for dinner etc.
But and it is a big but there are jobs which is nothing to be laughed at. Money is good after a while (ahem cash under the counter in most places too) and any job is better than no job. And there are chef jobs out there that can allow evenings off etc. Whats most important though is that he can handle a kitchen. Ever hear of a chefs temper???!! It does exist in the kitchen (I met him working as a waitress.... scary :eek:)
Would definately reccomend getting some sort of work experience to see if he would like it first and good luck