My first job in high university was washing dishes in the living room at a nursing home, and after about 6 months of showing my worth, I was given the occasion to become a part-time cook.
At first I thought the other cooks were my friends, however they tried to become my adversary almost immediately after I was given the job.
As a teenager, this was tough; I didn’t guess who to trust and it was a competition from the start. However, I persisted and asked for as much advice as I could get from whomever was willing to give it to me. I started to shadow the chefs because they looked at all of the assistant cooks equally, and there wasn’t any favoritism going on at the time. While cooking has given myself and others a great means to acquire an income, it wasn’t what I was expecting. Unless you go to culinary university, it isn’t constantly simple to get a job working as a real chef or head cook of a restaurant. The problem is all of the culinary university graduates that you have to compete with for many job positions. That’s what led myself and others to trade university to learn the world of residential and commercial Heating, Ventilation and A/C. Even though trade university costs as much currency as culinary university in my area, I saw that the starting salaries for Heating, Ventilation and A/C specialists was higher than what I could expect if I worked a better job in the food service industry. While my work as an Heating, Ventilation and A/C specialist isn’t simple by any means, the physical exertion in the living room was almost equal to what I have now. Anyone would take the higher paying job if both jobs required equal physical effort.