Introduction
The hospitality sector has the potential to realize my lifelong aspirations. I have always been fond of cooking and preparing meals. I would like my career to let me sharpen my culinary skills and improve communication with customers. I don’t want to work for somebody else as I value the ability to organize my work as I see fit. Therefore, I would like to pursue the career of a chef by owning a pop-up restaurant at home. This paper presents the research into the job of a pop-up restaurant chef, the interview with a person who already works this way, and my thoughts on this occupation as a whole.
Exploration Research
The position that I want to have is a pop-up restaurant chef. Generally, chefs organize the process of preparing food for customers at restaurants, including managing supplies, arranging a price menu, and keeping records (Occupation Profile for Chefs and Head Cooks). Moreover, they can also directly participate in cooking. While chefs mostly work at restaurants, they can also operate within their households. As a result, the primary work environment is the home kitchen. The typical hours are determined by chefs themselves, although they have to rely on the customer influx. Practically, the position presupposes working in the morning and evening hours.
This position is not excessively demanding in relation to the necessary qualifications. It is advised to have a high school diploma, but in reality, even people without one can get the job (Summary Report for 35-1011.00). Naturally, a chef has to have experience with cooking and storing food supplies. However, a larger part of the job is managing the pop-up restaurant. Therefore, managerial experience and communicative efficiency in dealing with customers will be beneficial.
The obvious advantage is access to food ingredients and the constantly renewable knowledge of new recipes. Another benefit is the first-hand experience with proper food storage. If the pop-up restaurant is private, the chef works for themselves and has a direct influence on personal income. Finally, working from the comfort of one’s home saves the trouble of commuting. Nevertheless, there are some disadvantages, with the first being the necessity to look for customers and promote the pop-up restaurant without anyone’s help. Secondly, the chef is the only person responsible for the quality of the products. Finally, there is no stable wage in case of the absence of customers.
The medium pay for chefs in 2019 was 24 dollars per hour (Chefs and Head Cooks). Over the period of one year, chefs make up to 51 000 dollars on average. That said, in order to achieve this level, a pop-up restaurant has to be well-known in the local area. This should not be a problem as employment is expected to grow by six percent in the next 10 years. (Chefs and Head Cooks). With the growing demand for dining out, it is safe to assume that the career field will grow.
In essence, running a pop-up restaurant is similar to any other small-scale business. Like any entrepreneur, the private chef has to look for clients, think of the enterprise’s image, find suppliers, and do other duties required of managers. However, the hospitality industry and eating specific make this venture especially appealing to me. I believe that with the right approach, I will make my dream of owning a home restaurant a reality.
Interview
Pop-up restaurants are becoming more and more popular. The prospect of working out of home and the ability to make money from cooking has led many people to become private chefs. One of them has agreed to answer a few questions about their occupation. The interviewee gave an interesting insight into the specifics of managing a pop-up restaurant as well as his personal experience of working in the industry of hospitality.
When asked how he got into the career, the interviewee replied that had already had training and work experience as a cook and a chef. He wanted to have more freedom in establishing prices and wages. The COVID-19 pandemic was an additional stimulus, as the authorities recommended shifting to working from home. Additionally, the necessity to leave the house for work created the threat of contracting the virus. Therefore, the interviewee decided to open up his own pop-up restaurant.
Due to the availability of places where people can eat, the interviewee decided to accentuate home-prepared meals as the major selling point of his enterprise. All served meals are cooked either by himself or by his trainees. The interviewee explained that he also hires young people who are willing to try their hand at cooking. By working with him, they get experience and acquire the necessary skills for the hospitality industry.
The interviewee’s competitors are local fast-food restaurants as well as other pop-up restaurants. However, he is confident that his conceit of home-cooked food wins over the customers to him. He explained that it is hard to surprise anybody with another burger or sandwich. At the same time, his home food is both tasty and healthy, which is not a feature that fast food outlets can promote.
While answering the question of what his ordinary day looks like, the respondent underscored that he is his own employer. In theory, he can take a day off anytime he wants, but he tries to stay operational as long as possible. When he is not in town or communicating with suppliers, his wife helps manage the restaurant while the trainees prepare food. The entire organization is about four to five people with him, his wife, and those who work for them.
The interviewee that the primary way of advertisement is rumors, as everyone in town knows which enterprises that serve foods and beverages. As for the tourists and strangers, the interviewee uses social networks. They do not have a site but rather use Facebook for posting important information. It is also a subtle marketing move, as anyone who reposts the interviewee’s restaurant gets a free meal.
Conclusion
Altogether, becoming a pop-up restaurant chef is definitely an interesting career option for those who enjoy cooking and selling their home-prepared meals. Although I would not want to work for a pop-up restaurant owner, I would like to be one. This job is flexible, creative, and appealing to me. Not only would it allow me to pursue my dream of becoming an advanced cook, but it would also provide me with a stable source of income. Besides, I enjoy serving customers tasty home-cooked food. Overall, the work done on researching the job of a chef has reinforced my desire to open my own pop-up restaurant and start working in the hospitality industry.
Works Cited
“Chefs and Head Cooks.” U.S. Bureau of Labor Statistics. Web.
“Occupation Profile for Chefs and Head Cooks.” CareerOneStop. Web.
“Summary Report for: 35-1011.00 – Chefs and Head Cooks.” O*NET OnLine. Web.