Yves Chambaz works as a Chef at Morton East High School, where he has been employed for 4 years. He completed his education and training at Washburne Culinary & Hospitality Institute in Chicago and has been in the field of culinary arts since 2009.
Here’s what he had to say about his job:
Q: What inspired you to choose this career?
A: For me, it all happened by chance, pushed by the need for a job. Sixteen years ago, I was managing a small hotel on an island in Venezuela, where our biggest need was a chef that lasted more than two months in the role. The owner trained me, and I felt satisfaction making food for my guests, seeing their faces, and hearing their feedback. Three years after that, I landed in Chicago to attend culinary school. There, I became a teaching assistant and felt a passion for teaching others to make food. Now, 13 years later, I am still enjoying teaching culinary arts, working on events with my students, and seeing our people enjoy the food we all make together.
Q: What do you enjoy most about your work?
A: Seeing my older students, now graduates, succeeding in life—whether in this industry or not. Hearing their stories about their journey and how the little time we spent together impacted their lives.
Q: What’s the most challenging part of your job?
A: Keeping up the pace. Dealing with emotions. Balancing life and work. There are lots of challenges when making food for others, and also when working with teenagers.
Q: How has your job changed since you first started?
A: I do prefer to teach rather than work in a restaurant; that is a huge change. Better schedule, more pay, and more benefits.
Q: What kind of training or education did you need to become a chef?
A: I learned my skills on the job and perfected them at school. My initial training came from the chefs I was working for; it was limited to their knowledge and their cuisine. At school, I expanded my knowledge and skills, building on what I already knew. This, I believe, is an ideal path—a combination of experience with schooling.
Q: Where did you receive your culinary training or education?
A: At Washburne Culinary & Hospitality Institute in Chicago.
Q: How long did your training or schooling take?
A: Two years in school to get my associate’s degree.
Q: How much did your culinary education cost?
A: About $25,000. At the beginning, I was paying international student fees, and later I became a legal resident, which reduced the cost significantly.
Q: Did you pursue any apprenticeships or internships? If so, where?
A: No.
Q: Would you recommend formal culinary school or hands-on experience in a kitchen?
A: A combination of both. Preferably a hands-on experience to start. I have witnessed how people give up when they go to school before working a kitchen job. This is not an easy career. It is very physically and mentally demanding.
Q: What is the average starting salary of a chef?
A: A chef position, which requires a lot of effort to reach, can start at $40–50K. Going to school and graduating with honors DOES NOT guarantee a chef position. Experience is mandatory for the post. Education and industry credentials help.
Q: How long did it take you to earn a stable income from this career?
A: It took me 10 years to reach a stable and livable income.
Q: What are some of the biggest costs involved in running a restaurant?
A: Labor and food costs could represent about 70% of the operational cost of a restaurant, depending on the type of establishment and cuisine.
Q: What advice would you give to someone who wants to follow a similar path?
A: DO NOT work as a line cook for more than five years. Find your path, network, educate yourself, practice, be consistent, be creative.
