I wanna be a chef

My favorite thing to do when I was little was to help my mom cook. I have known since then that this is what I wanted to do when I was older. Being a chef is good for people that love to cook and bake and who are good with people.
I will have “a high school diploma” so I can become a chef (Chefs and Head Cooks). Before I enter the program, I will need “a couple of recommendations” from my employer that I have worked for and gained experience from. (Admissions Requirements). I may also have to take a “placement test” to see what classes I need to take (Admissions Requirements). The school I want to attend wants me to “gain relevant experience in one of two ways before enrolling: by working in a non-fast food establishment with a professional kitchen for six months or by completing culinary classes at either the high school or college level”(Admissions Requirements). But I only have to have this experience before I enter the program, not before I apply (Admissions Requirements).
Many chefs and cooks choose to have some other education from “a community college, technical school, culinary arts school, or 4-year colleges” before going into the culinary field (Chefs and Head Cooks). “While it is not a requirement, most chefs today attend culinary school at the beginning of their careers to earn a degree” (Giovanella). “A good culinary education includes training by chefs who know the requirements of a working kitchen and have experience to pass on to students. Ideal curriculums include classic French culinary techniques, knife skills, sauce and stock preparation, how to identify quality food products and facts about seasonings” (Giovanella).
I’m going to start at the very bottom, pay my dues and work my way up (Vogel). I will not complain because I am very sore. I will have long hours and be expected to do what I am told at “assembly line speed and accuracy” (Vogel). I will get moved up, but not very far, and I will be in charge of “composing appetizers, soups, salads, shrimp cocktails and other cold preparations” (Vogel). “Depending on my skills will depend on how long until I am moved up” to the working line and cooking big items (Vogel). “At some point I may become the sous chef” (Vogel). This is the “second in command, right under the executive chef”(Vogel).
But I will only reach this position when I am ready to handle it (Vogel). As a sous chef, I will work longer hours than ever (Vogel). I will work my butt off and not get much appreciation. The hours are still long, I’ll work and “sweat my butt off working the line, and now I’ll have the added responsibility of policing everyone else in the kitchen” (Vogel). With being a sous chef I will gain “more prestige and of course I will be paid more”(Vogel). My goal is to become an “executive chef”(Vogel). The thing I will need the most is luck, hard work, and the ability to do what I need to do.
From this point on, you are responsible for finding the portions of the text that came directly from the source, whether it is a phrase or a sentence, and putting them in quotation marks and providing an in-text citation for every sentence that has a quote or a paraphrase.
The highest point that I can go is to “own my own restaurant” (Vogel). This is the biggest honor. In many situations the “executive chef is the owner”(Vogel). I will not forget that this will not be an easy job because “it is never a nine to five proposition”(Vogel). The truth is that few professionals actually work 40 hours per week (Jones). This job will consume me and will become my life (Vogel).
Some chefs and head cooks train on the job, where they learn the same skills as in a formal education program (Chefs and Head Cooks). Some train in mentorship programs. (Chefs and head Cooks). There was 115,400 jobs in the U.S. in 2012 for this field.(Chefs and Head Cooks). The outlook for this field is slower than average at 5% for 2012 through 2022. (Chefs and Head Cooks). In a year I could make “$42,480” and could make “$20.42 an hour” (Chefs and Head Cooks). The change in employment will change 6,000 people in 2012 through 2022. (Chefs and Head Cooks). The truth is that few professionals actually work 40 hours per week. (Jones).
This is not an ordinary job when it comes to hours. implied subject of this sentence is you Don’t expect to have a normal five to nine job because that is not going to happen(citation). Chefs and cooks are notorious for working between 50 and 70 hours per week, oftentimes on weekends, evenings, and for up to 12 hours per day(Jones). They can expect an average salary from $32,000 to $86,000 per year depending on their ranks(citation).
This is what I have always dreamed of being. I dont think that there is anything else I would want to be. My favorite thing to do when I was little was to help my mom cook. I have kn