If you knew me in college, you would have thought that I was going to make a career out of working in the restaurant industry. In fact, I kind of did because I started in high school at fourteen years old, working at The Roman Forum in Canton as a salad and dessert girl. I loved that job as I got to make the cannoli! The pastry chef gave me the cannoli shells, and I used the piping bag to fill them with that creamy deliciousness. I’d say to myself, “A little bit for the cannoli; a little bit for me.”
After working at that restaurant, I went to work at a local Italian bakery that was within walking distance of my home since I was still under sixteen. Can you see the theme here? Yes, I am Italian, and I loved to work at places that had really great food. At the bakery, I worked behind the deli and used a slicer (which, today, is illegal if the employee is under eighteen). After that, I went to work for a locally owned grocery store where, again, I worked in the deli (illegally), but I was also a cashier there.
Through the end of high school and into my college years, I worked at many establishments, from five-star, chef-run restaurants to beer and burger joints and then everything in between. In total, I think I worked at over twenty different restaurants in fifteen years!
Upon entering the workforce after college, I worked for a local Detroit advertising agency as a Public Relations Account Executive. And guess what some of my first clients were? You guessed it – the food service industry! The food client I found most interesting was one I didn’t even think of as an area chefs could work in, and that was in aviation.
Pentastar Aviation has a reputation as the premier private aviation services provider in the U.S., “setting the standard by providing an unparalleled travel experience to our customers.” On private flights, there will be a private chef on staff as well, part of the Pentastar Aviation’s Fivestar Gourmet division.
According to The U.S. Bureau of Labor Statistics, this chart shows the three top industries that employ chefs:
| Industry | Employment | Percent of industry employment | Hourly mean wage | Annual mean wage |
| Restaurants and Other Eating Places | 91,660 | 0.84 | $ 28.15 | $ 58,560 |
| Special Food Services | 18,990 | 2.64 | $ 32.30 | $ 67,190 |
| Traveler Accommodation | 17,870 | 0.97 | $ 35.24 | $ 73,300 |
| Other Amusement and Recreation Industries | 9,590 | 0.70 | $ 36.81 | $ 76,560 |
| Continuing Care Retirement Communities and Assisted Living Facilities for the Elderly | 4,250 | 0.46 | $ 27.75 | $ 57,710 |
What is the best state to work as a chef?
Growing up in the restaurant/ food service industry, I was privileged to work under some well-renowned chefs right here in The Motor City, in my home state of Michigan. Michigan’s official website (Pure Michigan) claims that “As one of the most agriculturally diverse states in the nation, Michigan does fresh, local food that must be eaten to be believed. With fresh produce delivered by local farmers made into mouthwatering dishes by passionate chefs, the foodie scene in Michigan will not disappoint,”.
Of course, I am biased because Michigan is my home state, so let’s hear what Zippia has to say about the best states to work as a chef. Here’s their top ten list (plus a special guest spot for number eleven):
- Nevada
- Texas
- New Jersey
- Pennsylvania
- Georgia
- Hawaii
- Alaska
- Washington
- Massachusetts
- Rhode Island
And one more special guest…Michigan’s “Pure Flavors” came in as number eleven. With everything happening in The D these days, I wouldn’t be surprised if Michigan climbs that list right to the top in the next few years to come.
What gender are most chefs?
While working in the restaurants, I saw firsthand how male-heavy the back of the house was. In restaurant terminology or jargon, “back of the house” includes the kitchen staff and the dishwashers. “Front of the house” are the servers, bartenders, and bussers.
For example, one of my closest, lifelong friends, a woman, is a professional chef. She went through culinary school at Schoolcraft College, which has a reputation for being very militant. She said it was like going through boot camp, except she wasn’t getting paid. It wasn’t much different as she progressed in her career; everywhere she worked, the majority of head chefs were always white males.
Data USA shares, “The workforce of Chefs and head cooks in 2021 was 456,373 people, with 22.5% women, and 77.5% men. The average age of male Chefs and head cooks in the workforce is 40.3 and of female Chefs and head cooks is 40.1, and the most common race/ethnicity for Chefs and head cooks is White,”.
There was one exception for my friend, and that was at her last job in South Carolina, where the majority of the culinary staff were women. It was a high-end bakery that served breakfast and lunch, along with award-winning cakes and pastries. Apparently, although kitchens have traditionally been the domain of women, male chefs dominate the hospitality industry for reasons such as long working hours and social perceptions that deter female candidates.
Again, Zippia reports, “Women dominate the pastry world. A recent Zippia survey found that 64% of pastry chefs in the U.S. are women, and 34% men. Which is part of why they may have received less attention — and lower pay. The same survey reports that women pastry chefs earned 88% of what men earned in 2022,”.
What are the top three industries that employ chefs?
In conclusion, navigating a career as a chef can lead to diverse opportunities across various industries. Despite the restaurant sector dominating employment, exciting avenues like special food services and traveler accommodations present rewarding alternatives. For budding chefs, seeking roles in these dynamic fields can prove both lucrative and fulfilling. Moreover, with cities like Detroit and states such as Michigan on the rise, the culinary landscape continues to evolve, offering promising prospects for chefs from all backgrounds.