I'm very interested in a career in Culinary arts. I love to cook, and I thrive in a fast-paced environment. In essence, being a Sous chef sounds perfect for me, except for the schedule. I'm okay with working weekends and Holidays, but I've been hearing that Sous chefs work 16 hour days/6 days a week on the regular.
Let me tell ya, there are many things that I enjoy much more than cooking, and I wouldn't even want to do those for 80+ hours a week. lol. I would like to a life of some sort.
Is the information I've been given accurate?
What is the true working schedule of the average Sous chef and/or Executive chef?