how hard is it to become a really good professional chef?

Given that cooking is an art, I think it takes a crazy amount of talent and a lot of networking luck to do what you're talking about.

Probably very difficult.

Almost anyone willing and able to put in the time and effort to become great at something almost certainly will succeed. However, doing that is extremely difficult and many external factors can get in the way.

Extremely difficult. You’re better off making 100k from your desk, having a wife who’s a 10 and running a sub-14 5k.

the worst part of becoming a michelin starred chef, or anything more than a burger-flipper, is that every single person out there thinks that just because they know how to eat, and they know what they like to eat, they can therefore do your job at least as well as you while standing on their head with one hand stuck in a meat grinder (which, to be honest, is where most of them belong).

not a career for the feint of heart or the easily offended.

cheers.

my morning jack-off wrote:

like michelin star level?

seems to me most professional chefs are sub-100 IQ dullards that would have never made it through college. If a 130+ IQ bro put the time and effort into it, could you get a michelin star in 5 years? ten years?

Easier to become an average mathemacian than to become an excellent chef. You need talent and the ability to endure 16 hour shifts and an extremely hostile work environment (your superiors will be like drill instructors at the Navy Seals and you'll hurt yourself often with sharp knives or hot kitchenware). It's not for the faint of the heart, plus you'll always have the urge to defecate into the dishes of your so called "esteemed customers with a distinguished taste" because they tend to be the biggest assholes you'll ever meet.

What's the typical mileage of a pro chef?

I have a friend who is keen on cooking. Since a little boy, he wanted to become a chef. He worked a lot for that. He began with watching video tutorials, then took some courses, graduated a cooking school and now he is working in a prestigious restaurant, but he is not a chef yet, however, my friend wants to become it one day. I know that he is working very hard for that, he is tired almost always I meet him, but he likes his job and I hope one day he'll become a great chef. The best part of having a friend who is good at cooking is that he shares with me nice recipes and gives me advice related to kitchenware. Recently, he recommended reading this article https://www.cookwarestuffs.com/best-kitchenware-for-breakfast-meal-preparation/, which I found really interesting. He always has useful suggestions for me.

Cooking at home has nothing to do with being a professional chef. I work in a very nice restaurant, before the flu closed us, and everybody there can cook very well. What is hard is doing ten different servings at once, in a chaotic atmosphere. And then you have to go to the markets beforehand, to get the fresh veggies and fish. Then draw,a a menu with those ingrediants. While Chef Ramsey may be a little staged, the yelling that goes on is correct. Being a top Chef is extremely hard.