If "Culinary" is the career you have opted for then be ready for continuous hard work yet extraordinary experience of blending mystic spices from all around the world. According to Karl Prohaska "chefs are extra ordinary people yet completely insane" He describes his being a chef experience as a "tough yet jubilant", because your sensuous creation will take the consumers into a blissful state of mind that we all wish to stay in forever.

Most of the time you will be working more then 8 hours a day. Most chefs consider eight hours work shift a half day. You will be working 16 hours a day leaving at midnight and coming back to work for breakfast at six in the morning."Karl points out two ultimate truths of culinary world. Which are absolutely not about how most culinary students and practitioners can spend days on the effects of heat on protein, the science of baking, and all the other theories, rules, and data that has been proven over decades of professional cooking but only the two truths:

Neither of the two will be so bad as to cause the loss of life, limb, or ability to work. It happens to the best of us, no matter how careful we attempt to be. Two truths, everything else is up for grabs.

If you have opted for this profession so that you can have fabulous dinner parties and get praise by your family and friends at family gatherings, then think again! As you are missing out the main point of the whole scenario, "you are a chef", many of the events will pass without your being physically present there because you will be busy cooking for the people who are paying you to do so.

There are few things you have to keep in mind always:
- Being a chef means that you are punctual. Come to job on time, being drunk is not an excuse. Many of the good chefs loose their reputation because of lack of time management.
- You are enrolled in the culinary school but the truth is that most learning comes from the work based experiences and passed on to you by your mentor or another chef. So don't hesitate to share your knowledge to others, sharing will not make you any less valuable.
- Don't ever cheat on the quality of food, taste or presentation. Your guests would rather eat something simple but perfectly prepared rather than something lavish done poorly.
- Get formal culinary education-there are thousands of culinary education programs available. While technicalities of the job can easily be learned on the job, there are few places that can teach you all of the theory behind the things you are preparing. Internships will get that for you, but just jumping in and learning as a line cook will most likely teach you to be a line cook. Being a chef is still one of the few professions where you can reach the apex without a formal education, but there are not many who can do it. An education gives you a leg up.
- Keep yourself updated with your education-read constantly; find out what others are doing; take classes. Many culinary students think that once they get out of school, then it's over. You will only advance in your career because you know more than other candidates, not because you have more experience.