Phillip Frankland Lee on the Grind of Working in a Kitchen

Taken from JRE #1765 w/Phillip Frankland Lee:
open.spotify.com/episode/4YrI...

[@watchyanuggets]

Started as dishwasher, moved up to cook after 8 months. Been cooking ever since. 10 years now. It’s hardworking and long hours. It’s stressful and takes a toll on ones mental health as much as the physical. I don’t even like cooking, but I’m good at it and it pays the bills, but I wouldn’t recommend it to anyone.

[@CGJUGO80]

I heard somewhere that a big percentage of people that struggle with real deal alcoholism are chefs and other kitchen/restaurant staff. Because of how stressful it is, plus the availability of it being everywhere. Terrible.

[@Menaceblue3]

@@CGJUGO80 Which is why large tip was always a thing I regularly do.

[@poopiepantsmcgee456]

Same!

[@ProfoundG]

@@CGJUGO80 that’s an absolute fact…

[@jadapinkears]

Did you like cooking before working in a kitchen? I love it, but I can't imagine doing it 40h a week+

[@FlawedFabrications]

I've not met a single long-term chef who isn't insane.

[@blackconservativespatriot2011]

HELLO 👋 THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE 💙WRITE💙💙ME💙💙ON💙💙WHATSAPP💙⁺𝟏𝟖𝟐𝟖𝟐𝟕𝟖𝟖𝟎𝟑𝟕

[@DannySullivanMusic]

indeed. absolutely true man

[@teleportdinero]

Do not be fearful i am Lord teleport

[@YUNGMAS]

HEARD

[@lillagahnavich7700]

@@YUNGMAS hahahaha flew over anyone's head, but 16 top just sat down 👎

[@michelangelo4483]

Joe rogan finally entering the restaurant industry, he needs more chef interviews, the world of the kitchen is something unique and insane, and he’s right, there are people who absolutely love it.

[@ChicanoOne760]

What's next. The life of a farmhand

[@greazie04]

I agree with you. Been cooking for over twenty years. Left coking every ten years because I hated the grind. Turns out, I missed the grind. I always go back to what i know.

[@codymays9943]

I agree, especially in the age of this pandemic. Very true

[@DannySullivanMusic]

i concur. precisely right

[@Dev-In-Denver123]

If you have a great team working alongside you or under you, it's great. When you start somewhere that's super social as a newbie where the last person they hired was 4 years ago, it feels too insular and like there's a club you're not a part of. I didn't feel like sticking it out for another year or two just to be part of the club. Making close to min. wage for max work. Other industries are easier and pay better.

[@frankysalazar6857]

I started off as a dishwasher. Then I moved up to cook, then got demoted back to dishwasher. 10 yrs later I’m still dishwashing. It’s really helped me build mental toughness.

[@shawngonzales5246]

Do want to cook or wash dishes ?

[@PriusTurbo]

I've never met a happy chef. They certainly exist, I've just never met one.

[@sethbishop6890]

I knew one but he was happy to be not working when he got off!

[@nicks6657]

LOL FOR REAL DUDE I'VE BEEN A COOK AND I WANTED TO DIE ALL DAY, EVERYDAY

[@jr5993]

I got lucky then, most of the chefs i worked with were happy. Only problem was the manager wasn't happy. I wanted to be in the kitchen instead of FOH.

[@coreygolphenee9633]

I've never had more fun or been more miserable at work then working in a kitchen.

[@kari8187]

That means they have a shitty team , it’s their fault if they aren’t satisfied.

[@stevenvaldezii7936]

Got my degree in Hotel and Restaurant management. We had to work in a kitchen for 8 weeks feeding 100 people. Absolutely brutal and I sucked at it. I had to change careers. People who work in the kitchen are TOUGH.

[@jr5993]

Yeah I had to go up and downstairs aswell. I preferred being in the kitchen than front of house because FOH was so stressful with customers and an impatient manager.

[@omogenews]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Unbelievable..did you see this..The Sad truth 😱

[@richardhammond816]

Dan Crenshaw is being run out of Texas check Twitter and others.

[@bettermanchannel770]

On a different level

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱

[@chriser555]

Loved this convo. I was a Chef for 10 yrs. It's not a job, it's a vocation. You must be willing to sacrifice lots of stuff in life most ppl take for granted.

[@blackconservativespatriot2011]

HELLO 👋 👋THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE 💙WRITE💙💙ME💙💙ON💙💙WHATSAPP💙⁺𝟏𝟖𝟐𝟖𝟐𝟕𝟖𝟖𝟎𝟑𝟕,,,..

[@MrBluntDaily]

Like your liver.

[@DannySullivanMusic]

yes. entirely true man

[@Dlahusen1]

Womp womp.

[@YUNGMAS]

HEARD

[@bitedownboxing6525]

I worked for Chef Phillip at Scratch Bar & Kitchen… I was a Sous Chef. I can’t express enough how correct he is about loving this field. I learned so much from him and motivated me to be my best. I would work 15-16 hours days… definitely exhausting in every way you can think of… but for someone who loves to cook, absolutely rewarding. The friendships, connections, and camaraderie you build with people around you who strive for the same goal… it’s like no other. Thank you Chef Phillip for everything. Some of the best experiences in my life. -Chiquilín

[@chazzzhamrick3997]

I was his Sous at The Gadarene Swine.

[@BoneCK15]

Started as a general utility man myself. Dish washing on Valentine's Day is like boot camp. It is important to respect all of the staff. Team effort is needed to pull it off right.

[@cookingwitchefzayy8830]

I work on V-Day and mothers day its hell on earth

[@kari8187]

Dishwashers and servers are like peas in a pod 🥰 I always tip my guys out, they are so gross when they go home they earned it

[@BoneCK15]

@@kari8187 Anyone that has to deal with a grease trap deserves a medal lol

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱d

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱q

[@zacharyfindlay-maddox171]

I worked in a kitchen for four years, as a dishwasher and food prep, absolutely brutal but man the comradeship I felt there was amazing.

[@bettermanchannel770]

Different levels for sure

[@cbskwkdnslwhanznamdm2849]

Thank you for your service

[@Last_Chance.]

Dang you got a bunch of bots replying to you. Smh

[@thetweatles8176]

When I was a dishwasher I drank beer all day 😀🎉 kzbin.info/www/bejne/jGO6c4OhhaZjn82n

[@FunnyDougy]

@@thetweatles8176 Everyone in kitchens drinks all day.

[@thatdudecancook]

My first ever job was washing dishes for 6-7$ per hour. My two cents would be to find a way to still do what you love (cooking) but you must find a way to make more money doing it. When I was 28 I just knew I had to either be a head chef or start my own business (which I did) delivering organic meals to families in Aspen as well as doing private dinners. Covid hit and I lost my business and clients during that stressful time, So I started posting some recipes on TikTok and My whole life changed. I worked my butt off for 15 years in restaurants around the world before anything big happened for me. Your life has direction even if you can't see it, step by step you go my friends and HAPPY COOKING!

[@C_Burke]

When did it hit you? That you MADE it? Like what did you feel when you realized that you’ve really become what you deserve to be?

[@politicallycorrectnpc5698]

Hey that dude can cook I love you glad to see you hear I hope that’s really you I love you….. if ya know ya know

[@C_Burke]

@@politicallycorrectnpc5698 ill never get a reply to that, will i? Lol

[@FunnyDougy]

Did your chef ever tell you "GET YOUR FUCKING FACE OFF THAT CUTTING BOARD!" by chance?

[@C_Burke]

@@FunnyDougy why dont u calm down, guy?

[@Mr.Redacto]

I was a chef for 15 years. I enjoyed the work but it completely destroyed my home life. Relationships, EVERY holiday, Friends, even family, I lost it all. Same goes for almost everyone in the business for a while. It's no surprise drugs and alchohol are rampant in the industry. Now I'm in sales. I work 1/10 as hard and make 4 times the money in an 8 hour period or half the money doing one shift. It almost feels like a big joke. I don't even feel like I technically have a job anymore, haha.

[@Suburbanhomesteaderflorida444]

Restaurant will do that

[@sic_six_icks]

And where do you work? 🤣🤣🤣 asking for a friend

[@C_Burke]

Yeah dude where do you work? Or atleast what is your industry?

[@deancorrigan1548]

Yep this is true

[@dootdoot1867]

Sales has to pay that as it takes a piece of your soul to have a profession that requires a level of con, all day every day. When you make things with your hands that others enjoy or benefit from there is the complete opposite effect, specially for the proletariat class that was bread for it.

[@dazed1nyc]

My grandfather was a 5 star executive chef and one of his students wrote one of the required textbooks in most culinary school curriculums and I remember as a kid he worked 6 16 hour days a week, only off on Mondays and he barely had the energy to eat dinner and shower. It's truly a profession of love and passion where you do it because you love it more so than any other reason.

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱.

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱t

[@CGJUGO80]

I’ll be the first non asshole bot to reply and say big ups and respect to your grandfather. I can't imagine a teenager working hard like that in this limp wristed generation.

[@nickbosmans9840]

So he worked in a hotel? Not to be a dick, but Michelin stars only go up to 3.

[@dazed1nyc]

@@nickbosmans9840 Greenwich Country Club

[@MrPeterbotcher]

I've been a chef for 21 years and I still love it. A great and creative outlet, teamwork, leadership, business, exercise, setting and achieving goals. That said most do not make it for the long haul. Once you get good and eventually master it its fun and the pay is great. The real key though is having a great and dedicated staff

[@Allinonetvz]

Just saying, I can drink a barrel of whiskey and still go for an other 6 pack in a 2-3 hour timeframe

[@zenstiller8938]

anomaly

[@fucker1714]

I just ended up feeling exploited. My passion, work ethic, and dedication to my team was taken advantage of, while being given almost nothing in return. No chef ever stood next to me and taught me anything. I taught myself by being given new tasks, bumbling my way through them the best I knew how, and learning what to to do next time by being yelled at and told that I suck.

[@msid9870]

I was looking for a comment like yours. The more I grow up the more I think it is more exploitation and less character-building. I mean not everyone will be your honest-to-God Mr miyagi to you

[@rothtiberiuscain7589]

You ARE being exploited.

[@blockhead8134]

I've been doin this shit for12 years I feel the same shit at different places .

[@SmEiF-]

find the right place my man. i am 3rd gen cook so its in my blood. i would kill for workers like you. alot of head chefs would die for someone they can say here do this and they do it themself. lol. you need to find the right place, if you liked the work, dont give up. the diff between one chilis to the next is night and day. same goes for all places of work., the key is finding a job you like doing. then find a place that does that and has good co workers for ya, ive worked in toxic spots like you did. i have been thrown into the fire and left to burn. i know how defeating that shit can be to a new cook. ive seen dudes work a hour and leave during a rush. ive seen em last a shift then never return. if you was able to stick it out thru one bad day and came back. that speaks volumes. keep at it young buck, i can tell how you talk you can be decent if ya had the right spot

[@saeeddali3145]

You were working at the wrong place, starting in a big restaurant with 80+ seats is not the way to go.

[@Acethadon1234]

I’ve been a cook before, and I must say it’s probably the most intense, high paced job you can have. Cooking various dishes/entrees simultaneously in a hot and humid environment with nonstop orders coming in. I would go as far as to say being a line cook is probably one of the hardest jobs you can have, more so than construction or labor

[@replynotificationsdisabled]

Construction or labor? Someone's never done construction.

[@feoleb]

this makes me feel even guiltier going to restaurants. Already I get the feeling in most of them that the employees are getting screwed for my pleasure.

[@matts.2959]

Clearly, you've never been 60' up (or often very much higher) in a tree, with a screaming chainsaw in your hands, bruh..

[@lvxleather]

I've worked in restaurants and catering. It is fast paced and sometimes stressful, but generally the vibe in a restaurant is upbeat, nothing like working a construction job where the work is hard and half the dudes there hate their life, a totally different world. So I would not say being a cook is harder, it's just a different kind of intensity.

[@TheMightyOdin]

Imagine the person your building the house for is sitting at a table watching you work waiting for you to finish the house.

[@interpolagent9]

I was in the industry for 40 years. I started as a cook but I put in more than my fair share of time in the dish area. I got my Red Seal for chef, I've managed kitchens, and I still washed dishes, cleaned hood vents, and deep fryers. Hospitality workers are a hardy and crazy breed.

[@s1ke912]

I’m in the trenches right now as a 26 year old. I got thrown into the managerial position without any training and I’ve tried to make the best during this pandemic (ordering ANYTHING is a night mare right now) we constantly have yo change recipes because our supplier sends us substitutes because they are out of everything. It’s a struggle but I’m trying my best. Any tips from a 40 year vet would be appreciated greatly sir

[@Burritosarebetterthantacos]

Im a firefighter/medic at a busy department but spent 10 years in restaurants from cook to head bartender to bar managing cocktail bars. I cant even compare how difficult restaurant life was compared to my job now. Standing 12 hrs a day behind a bar pretending you like people was BRUTAL.

[@AW-pw8lx]

There is nobody in a kitchen that handles more assets than the dishwasher. I used to be a chef and I will tell you that the guys that can rock out a drainboard are real heroes.

[@blackconservativespatriot2011]

HELLO 👋 👋THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE 💙WRITE💙💙ME💙💙ON💙💙WHATSAPP💙⁺𝟏𝟖𝟐𝟖𝟐𝟕𝟖𝟖𝟎𝟑𝟕👍

[@YUNGMAS]

HEARD CHEF

[@helendelatorre5919]

Yes! If you can find a flow and organize how and what you wash you can bang out as quick as they come in...the end of the night kitchen pots and pans and what not...that's another nightmare and you can't wait to leave! 😂

[@Kpeace011]

Love seen all the cooks/restaurant workers In here! We’re one unique breed to work in this industry! 💪🏽💪🏽 Hats off to all of you!!👏🏽👏🏽🙌🏽

[@kevorka3281]

I've cooked frozen pizzas in my oven for over 20 years now. Absolutely brutal environment but I definitely felt the comradery in the kitchen during my many years of cooking. You have to learn to sacrifice SO much for the love of the cook... been to the ER over 30 times. Gotta respect the chefs out there, you really have to have a passion for it if you want to survive.

[@teleportdinero]

do not be fearful fight me come and clash with a Titan

[@AutoHeadz]

Thank you for your service Sir

[@ivywoodxrecords]

20 years damn dude...Im around 15 years in right now. I swear Im starting to plateau but man I just keep on cooking those pies. Because when you love what you do you never work a day in your life AKA I make Jacks frozen pizza on the regular.

[@Mofi357]

Ill bring the weed

[@C_Burke]

Underrated comment.

[@theshapeexists]

Ran my own restaurant with my wife for 18 years. Never busted my ass that hard since. Insane work. Brutal hours, stressful as hell, and hardened my soul. After 22 years in the business, I hung up my apron for good. Taught me discipline and responsibility and the value of a dollar. Met some great people and friends I still have since I left. Met my wife there. I lost the love of the work towards the end after losing some amazing talent and knowing great staff is hard to replace. Much respect to veteran restaurant workers. You have to be skilled and insane to do it.

[@YUNGMAS]

yo that chef

[@theshapeexists]

@@ASchnacky not greedy. If you ran a restaurant for almost 20 years and your kitchen staff had a combined talent of 140 years experience and 1 died, the other tried to resuscitate him and failed as the ambulance showed up too late, and he quits because he feels awful about it. And then you lose your brother to another job, you tend to get a little discouraged. After that fiasco, I went through a revolving door of meth head, drug addict alcoholics that wanted $25 an hour but showed up late or not at all, or when they did show up they put in bad work. Can you understand my narcissism then? I just was over it. We had also just sold the building my restaurant was in and the new landlords wanted me to sign a 7 year lease while almost doubling my rent. I told them I didn't know with the availability of staff if I could do it and I said let's do a 2 year lease. At this point I was training someone to replace me as part owner. The new leasing company said if I wasn't going to guarantee my availability for the next 7 years then it was no deal. I offered up my replacement to meet with them and they weren't interested even tho she was pretty much at my level. The restaurant was doing great and had been around decades before I stepped in and took over, but they wouldn't green light anything without me, so I cashed in and threw in the towel. I didn't give up. Im an educated hardworking middle aged man who wanted to do something else with my life. Im now a robotic technician in a company thats currently exploding into a great business. Hope that clears things up

[@ciara8294]

Elon Musk laughs at Miley Cyrus kzbin.info/www/bejne/i5OVgJWpqamMZ68 It’s hilarious!! 😂 😆

[@theshapeexists]

@@ciara8294 not very relevant to the conversation there buddy

[@name-sg6or]

@@ASchnacky do you own a restaurant? Or are you the meth head line cook that wants $25 an hour ?

[@kevingnomen6092]

I used to work two full time jobs as a line cook/sushi chef and kitchen manager for years. I finally got a Sous chef position and was working 70ish hours a week, no days off for months. I ended up having a full blown seizure on the expo line in the middle of dinner rush from the stress and me just not taking care of myself. The grind is real and if you don’t take care of your health crazy shit can happen.

[@chefaahz]

Started as a dishwasher, became the sous chef at the place for 4 years. Moved to country clubs to learn more, worked under different chefs. Worked in manhattan as a sous and then more country clubs again, now I'm on my second Executive Chef position with no culinary degree.. I came up with experience just like he says you have to start from the bottom to really know the business. A good chef is like a bard, everyone around you is a reflection of you and thats the best part about it. You meet people from all walks of life, every religion or creed and you learn so much about people in general working in kitchens. I worked 4 am to midnight 3 days in a row once plus the next 4 days 7am to 11pm lol.. Then the more you move up the more stress, deadlines, food cost, labor cost, training guides, supply chain demands, vendor relations, driver shortages, all sorts of meetings and nonsense you deal with on top of working 16-20 hour days sometimes with no break. It gets absolutely insane when it comes to making money in this business and also honing your craft you really have to practice, think outside the box, and learn from others as you go to be successful. All the real asshole shithead chefs that I've worked for were never that great. The good ones may have a temper here and there but it's because we're fucking stressed out about fish showing up for a party lol - Also a lot of suicides and drug addiction in my business. I've lost a lot of good friends, that's why I try to lead my crew like a bard and just enjoy the ride while we're here.

[@saganworshipper6062]

You're a real one. Lots of ridiculous comments from some seriously green cooks and chefs in this comment section. Similar story to yours. Just gonna copy paste my comment here because I know you know. Started as a dishwasher when I was 17. Worked my way up the ladder whenever someone quit or got fired. Went on to manage a bunch of kitchens. I even opened up a small bistro, which I should have never sold, but that allowed me to move to the Caribbean in my mid 20's. Got a good sous chef job in the U.S Virgin Islands. Had a few exec gigs. Became an absolute party animal and raging alcoholic, which is easy to do living on an island where rum was $4 for 1.75L and the guy on the pasta station was one of the islands biggest coke dealers lol. That lifestyle was unsustainable as I almost died a couple times. Finally moved back home to CT and got sober in 2008. I'm now 47 and still grindin away on the line. Lost a lot of friends to drugs over the years. There were times when I was surfing on friends' couches, times when I lived out of my car, and for a short time I was totally homeless. One thing I've learned cheffin for 30 years is to never take anything for granted. Life can come at you real fast. At this point, I am content just being a sous and making decent money. I got a nice apartment and an 8 year old BMW and I am thankful for everything I have. To anyone considering this lifestyle, don't be taken in by the Food Network and "reality" cooking shows, because the way they've glorified being a chef for a living, unless you're 1000% committed and happen to get lucky enough to land a posh job at an actual Michelin star restaurant, or are able to open your own place, the pay is not what it's cracked up to be. Before you go off to culinary school, thinking everyone ends up like this guy, I suggest putting in some real time at a restaurant and you'll know right away if this is truly your calling or not. It's a very very rough life on both your mental and physical health. Granted, not everyone follows the path I took. I definitely made some poor choices in life but I sure did have a blast, probably wouldn't change much of it if I could, and I'm still here to talk about it. Just keeping it real for yall.

[@edennista123]

I have been to the ER twice working as a Chef, 16 hour days work doesn't stop. The hussle is real. I have opened amazing connections of though cooking for many of celebrities and athletes.

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱w

[@MrLoobu]

It will stop your heart, and then nothing else matters.

[@jlindsay]

48 Laws of Power | Robert Greene | The Cult | kzbin.info/www/bejne/l2OzoH58qrOLlZI ? v dssadfsad 34asdfsda

[@jimmyd1337]

Luckily only once for me. Slipped while carrying boiling water/chems in a mop bucket and burnt my leg. Got home and skin was coming off in the shower. Went to and A&E got home at like 6am. Manager rings me "so your coming in right?"

[@edennista123]

@@jimmyd1337 Ahhh... the worst. when I was a cook starting out I got my arm caught between the side of a flat top and a fryer and it seared the inside of my arm pretty damn good XD

[@Kostadin_Arolski]

It sucks man, whenever someone celebrates you're there working. New years, Easter doesn't matter. But the people i've worked with were always awesome, maybe non stop working brought us together. I have a lot of good memories, but am glad i moved on. Thanks to all the people that keep feeding us 🙏

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱F

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱.

[@FunnyDougy]

This is how I feel.

[@driverjoelonghauler2881]

There are many jobs that don’t fit the holidays off, M-F, tgif crowd. I’ve never had a job like that. I hear these TV personalities say it’s hump day lol big deal… try being a truck driver, nurse, doctor, military member lol

[@enjoisk8a911]

Worked in the industry for about a decade before leaving 3 years ago. The life style is not sustainable, and that's aside from the benders and crazy nights Lee was talking about here. Making something like 35K a year to put up with missing every event, 12 hour days, health consequences, etc you can love it all you want but it wont always love you.

[@craigdrachowski8078]

The partying when I was younger in restaurants was insane. Being 7 years sober now I can't even imagine working in that kind of setting today.

[@jantelliquawallace355]

I was a bike messenger for years. Best job ever. Close second was dishwasher at a place owned by a hippie. "As long as the dishes are clean when they go up the dumb waiter I don't care what happens in the pit." I brought a 12 pack of beer with me to work everyday and took smoke breaks at will. Had a bose sound system in there too.

[@armanterrell7215]

That's fuckin' killer dude.

[@D-Fens_1632]

Mine was fast food but I loved doing dishes, would crank some tunes, have a beer handy, smoke breaks as well. Nasty work, but got to party while doing it.

[@unglemergy]

oh a real road scholar

[@BDRpictures]

Holy shit sign me up.

[@anzishibatl2366]

Man, there's nothing romantic about salary abuse. I've spent most of my life working ridiculous hours. Nothing sucks like realizing you're making less than minimum wage when calculated out.

[@bolo2393]

Yea, did that for a few years. It isn't really worth it. You are always watching other people have the fun that you worked your ass off for. And the after party lifestyle really takes it out of you, lots of alcoholics and drugs.

[@low_vibration]

@@bolo2393 no one is making you party

[@low_vibration]

should a dishwasher be making 100k a year?

[@FunnyDougy]

@@low_vibration "Nobody is making you party" LOL bitch you're not invited!

[@troythompson2]

right sometimes the math don't be mathing until you realize you didn't make minimum wage smh

[@jaysteve4442]

I led that life for 20 years & he’s right, u gotta love it. I did. Then I got burned out I guess & hated it. But must admit I had some of the best days of my life in my shop. Some of the best people still in my life I met through restaurants.

[@ChefRangerGaming]

Congratulations dude! I went to school with this dude. Totally legit guy. A freaking genius of the culinary arts. Holy cow dude!

[@FunnyDougy]

Dang you got a hair doll of him?

[@tydendurler9574]

Duuuuuude

[@unglemergy]

he seems like a canoe

[@ChefRangerGaming]

He is well educated. Even during school back at LCB. Even some of the instructors took notes from him. But that contest he did during school has always been amazing. All until that last contest which was a bummer. I've told stories over the years about this guy who was eventually going places.

[@ChefRangerGaming]

@@tydendurler9574 what does mine say?

[@mrj3217]

This is a great way to bring a new person in to any trade. I worked in a granite shop . I left Home Depot making ok money with room for me to advance up the ladder of management. I quit to learn solid surface fabrication and installation. I started cleaning the shop, working the yard. Then finally a few months later I started to learn how to fabricate. The eventually a few years later I ran this shop . But I knew personally exactly what every persons job was like as well as ig they were worth a damm as a worker. I taught and trained a bunch of people the right way.

[@Mylastchance21879]

Same story, It’s hard and back breaking but now I tell all who I train this is the way of you ever want to run your own show

[@teleportdinero]

do not be fearful fight me come and clash with a Titan

[@itsDGW]

Same brother he’ll yeah

[@C_Burke]

What do you want for it?

[@unglemergy]

self back pat ☝

[@tydendurler9574]

Dude with no free time in his life sits there proudly telling the story when he just collapsed from working 2-3 days straight when he was 21. 👏

[@apocaRUFF]

I've worked in kitchens for six years now, and I've completed a two year associates in Restaurant and Kitchen Management, as well as one in Culinary Arts. There are multiple tiers or types of settings you can work in this industry, and not all of them are the mind-numbing 14hr shifts. Those are just the result of bad management and poor managing skills. Sometimes, they act as a sort of filter that results in someone famous or loved coming out (Anthony, this dude, celebrity chefs in general). But for every one person that can 'make it' in that environment, you've got several dozen falling to drug addiction, mental illness, alcoholism, etc... The reality is that it 'works' as Joe said, but you have to remember there's a cost. Back 2019, a friend of mine posted a short video of myself and a few others from work smoking and drinking at his place after our Christmas shift. Of the four people in it, I'm the only one that hasn't OD'd or killed themselves yet.

[@jimmyd1337]

everyone i worked with had some sort of either mental issue or did some sort of drug

[@josec1538]

Exactly. Few succeed but a majority fall into a messed up life, troubles, family issues, etc. I’m sure Joe understands that but he is just respecting the achievements of his guest.

[@Maniac_in_Black]

Yes! Why does almost every food service job contain so much addiction and mental health issues?! I can't think of one job, and there's been many, where that wasn't the status quo. It's kind of sad, really. Working for people who expect you to work long hours, holidays, weekends, open-close then open the next day, and be pleasant lol Management is always a joke, in my case anyway. Lots of jealousy, and pettiness; why can't we just be a team? we're all supposed to be on the same side, ya know?

[@YUNGMAS]

heard

[@C_Burke]

Gnarly bro.

[@icestationzebraassociates2460]

Working in a restaurant made me who I am. It's also been something that I can fall back on and step right into again as necessary for extra money. I still have friends I made 20+ years ago there. That's the thing - it's the people. If you can get into a place with a stable crew that gets along, nights that go well are like magic and really very satisfying. I worked my way up from a food runner to learning every job in the kitchen to running the prep and buffet for the entire place, to running the kitchen. Now THAT was stressful. For extra cash now, I go and prep at places. That's the best job if you can get it. And if you're really good at it, your manager will just leave you alone and let you do your thing. Kitchen work is hot and dirty and usually in close quarters. It's not for everyone, but people who are good at it are usually _really_ good at it.

[@briankeithevans7972]

Same

[@jessegarciaiv5380]

I love to hear this stuff.. I’ve been cooking for over a year now, and I’ve found a local brewery where I get 5 eight hour shifts, back to back days off, good pay, great owners. I feel like their is a restaurant for everyone out there.

[@Adam-zh4hm]

That's a bit different to working in an elite kitchen. 80 hours a week minimum

[@teezy5619]

Nice try. Nobody wants to work for slave wages.

[@FunnyDougy]

Your job sounds too stable to be a real kitchen.

[@brownjatt21]

@@Adam-zh4hm 80 minimum sounds like cap

[@Adam-zh4hm]

@@brownjatt21 then you've never worked Michelin star

[@krblandscape]

This is so true when I did kitchen work I worked on salary. Such hard work I missed my twenties just working. But his stories is exactly what I experienced. It does build a good work ethic if you don't pull your load nobody in the kitchen is going to hold back they will let you know.

[@nffclacey]

Haha I love chiefs they will tear you down then teach you life lessons and skill no one else could ever

[@jlindsay]

48 Laws of Power | Robert Greene | The Cult | kzbin.info/www/bejne/l2OzoH58qrOLlZI ? vda adsf 43asdfasd

[@chriswalsh9989]

I have been in the industry for about 28yrs and ppl have no idea how hard and brutal the restaurant business can be. You def have to truly love it, your personal life suffers greatly, which is why most owners are divorced, and the drug use is generally excessive! But the friends the memories ive made and had over the yrs are priceless.

[@tydendurler9574]

Loss of private life, health issues drug abuse etc You guys talk about a job like you're a soldier in a goddamn WAR -_-

[@TheBootyman94]

Started as a dishwasher in 2010, now I'm listening to this standing at the stove cooking. After never thinking I was good at anything I decided I wanted to be good at this, and hard work pays off. Have an associates degree from Escoffier culinary institute, and love what I do

[@08starheart]

Been in that field for almost 6 years, including time at trade school for culinary. Cookin at home and at work is great. And yes has mental/emotional breaking points but it's goes to show "It's not how you fall, it's how you get back up"

[@c7lee]

Everyone should have work/life experience in a service type job. Ppl could use a lot for empathy in this world.

[@SecretMarsupial]

Apathy?

[@readingtips2690]

kzbin.info/www/bejne/iF7KYaSHm8-kpbs Insanity..did you see this..The Sad truth 😱s

[@zachjpg759]

@BONE nah.

[@FunnyDougy]

That's a laugh. The people who need it aren't capable of it.

[@NoalFarstrider]

The people who need the empathy won't/don't work because they have the money to not need it. They can piss on a homeless person and give them a $20.00 as long as they're consenting, and sleep well at night. Because their cash prevents them from understanding the true value and need of that money because they didn't earn it. But their employees did, and so hourly wages are nothing to them and therefor if someone doesn't want to work for $100.00 a day then the employer can find another ungrateful person, or as society sees it an employee to make them money. Like plantation owners used to do.

[@Fika_Break]

My favorite JRE guests are chefs. Love hearing their process and their passion.

[@nathanmorris4671]

Working in a restaurant really helped prepare me for my current professional position. My most stressful, yet happiest memories were in the restaurant industry.

[@pinky882]

I was Chef for almost 15 years. The last 3 years I was an executive chef on Pennsylvania Ave in Washington, DC., four blocks from the white house. The hours are definitely brutal, one of the main reasons I left the industry. However, the long hours are necessary to become a good cook. It takes time, experience, and exposure. The more hours you spend in the kitchen, the quicker you will gain experience. Just to get the basic skills down, you are talking 4-5 years of working 50-60 hours a week minimum. That's just to become a decent cook, to reach the sous chef level, double that, most will never even make it that far. It would be very difficult to acquire the necessary skills to become an executive chef working 40 hours a week, in any reasonable amount of time.

[@pyametra]

still not worth it. Cooks are exploited.

[@nickspencer9018]

Ehh, I agree with most of this. However it depends on the individual, their back ground and there desire to gain skills. I was lucky enough to have an old school grandmother who was a home maker on a ranch. While my grandfather work cows and ran the ranch she was cooking for everyone, so from a very early age she started teaching me everything I want to know and more. By the time I was 12 I could cook Damm near anything. So that set me up from working over 10 years managing a high volume popular restaurant. And only reason I changed careers was not only money but not having health insurance for me and my daughter. Still love cooking tho. But can't sustain a decent life without certain things.

[@jumpinjohnnyruss]

Say it again, Pinky.

[@pinky882]

@@jumpinjohnnyruss Say some else...say something !!!

[@sardinecapital7616]

Is the pay worth it?

[@herbalty754]

Dude working in a kitchen is hard work. But the teamwork and friendships you make are the best! Going from a dishy upwards is the best way. But we all end up drunk and and drugs…

[@thebaptist3585]

Exactly

[@kmacdizzle]

Hit the nail on the head, I got out of the industry about 7 years ago now and spent the previous 7 years at the same restaurant and some of those people are still some of my closest friends

[@jlindsay]

48 Laws of Power | Robert Greene | The Cult | kzbin.info/www/bejne/l2OzoH58qrOLlZI ? v vd asd34asd fasd

[@YUNGMAS]

yo that chef tyler

[@Nedula007]

The best part is yelling HOT PAN !!! COMING THROUGH , HOOOOT PAANNNNN COMIN THROUGH!

[@bcarl7953]

Take the offer, dust bunny. I'm sure you're a wealth of knowledge.

[@Nedula007]

@@bcarl7953 dusthunter.

[@nickholt752]

I've been working since I was 12 years old and I'm 30 now . I've worked in many different types of industries blue collar and white collar but the six years I spent in kitchens were some of the most challenging and enjoyable years of my working career

[@jordanbunge]

I'm a chef now and my life is awesome full of nice, funny, and driven ppl.

[@wag1bredrinwag1]

You’re in denial - you’re miserable.

[@peanutbutterpirate314]

@@wag1bredrinwag1 yeah he is 😂 did that shit for 12yr unless you’re a paper chef with a office yo ass is miserable working with deadbeats

[@AltCTRLF8]

i’m glad you love your job. most people don’t, unfortunately.

[@knightrider693]

Come back in a few years and tell us how you're doing lol

[@dominick358]

@@peanutbutterpirate314 clipboard chefs lol

[@alexlloera8071]

Started as a prep cook when I was 19 and homeless, 4 years later I’m living a pretty comfortable life happy with no one to depend on. Sure it’s 12 hour days long nights and a lot of stress, but in the end of the night when service is over and you’re kitchen is spotless you know you’re doing something special.

[@helendelatorre5919]

This! ❤

[@driverjoelonghauler2881]

Pride in our work regardless of what it is. Retired military, I’ve done jobs I can’t believe, but I always did them right and it gave me the feeling this person is describing. 🍺👍

[@grantvanvleet7526]

Just about to finish my first year as a cook. Im a certified climbing guide, but I needed winter work, so I found a job flipping burgers as a ski resort. I did that for two months and then got hired at the nicest restaurant in my state as a line cook. (Some of my friends had worked there serving and let me know they were looking for cooks) I was completely honest about not knowing anything, but I guess that's kinda what chef was looking for. I started right at the beginning of our busy season (about 100 covers a night) I had to learn everything on the spot from technique to ingredients to recipes. I've gotten much better since then, and I'm glad I found myself in this line of work. It's hard, but also very fulfilling.

[@derek1986334]

Gotta tell you man, you're the most respected source of news in he world. Keep doing what you're doing brother! keeps a lot of people going that just wanna call it a day.

[@TrentMcNary420]

This man is an inspiration for real!🧛🏾‍♂️🦇🤙🏾🖤

[@owlcu]

What I learned from 25 years working my ass off in restaurants that actually succeed: 1) The boss MUST earn the respect of each and every employee, and be present on a regular basis. 2) Every restaurant has a micro-manager who thinks he/she is doing a great job but just drives everybody nuts. 3) Every restaurant has an asshole. 4) Every restaurant has a black sheep more talented than the boss.

[@jzen1455]

100%! Also, every kitchen I worked in had a super lazy, foot dragging worker who complains about everything and everyone.

[@omniXenderman]

The micro manager is SOO true

[@jzen1455]

@@omniXenderman the micromanager who’s not even a sup or manager are the worst scum of the earth.

[@omniXenderman]

@@jzen1455 oh God yeah, the spineless worms who tell on you for everything 😂

[@azaquihelify]

one of the most spiritual moments of my journey , 4 years of cooking . i started with high end standards...all the way down to hospital food .changed my attitude toward.... normal , in every aspect of life.

[@helendelatorre5919]

I work as a line cook and it is brutal but I wouldn't wanna have it any other way! I love cooking and I love the rush you get when you bang out hours of orders and you killed it!

[@prolly2stoned420]

I always laugh when some one says I drink but don’t do drugs.

[@Elfaia]

There's a joke I tell my friends. I don't smoke and gamble so I drink 3x harder to compensate.

[@troythompson2]

right.. alcohol is literally poisin lmao

[@jlindsay]

48 Laws of Power | Robert Greene | The Cult | kzbin.info/www/bejne/l2OzoH58qrOLlZI ? vd sads43asd fa

[@Joey-ve7ku]

@@troythompson2 Almost as bad as McDonald's

[@YUNGMAS]

yo that

[@thebadaids]

I have so much respect for good chefs. The level I’ve seen in them of dedication, it’s almost beyond obsessed. They seem possessed sometimes when it comes to work ethic. I remember I watched a show once about this restaurant and the host went into the employee bathroom with a black light and there was cocaine EVERYWHERE 😂. I’m pretty sure almost every high class, highly in demand place is like that.

[@jlindsay]

48 Laws of Power | Robert Greene | The Cult | kzbin.info/www/bejne/l2OzoH58qrOLlZI ? vd sasd 34asdfasd

[@youngarnold4]

Major props to all chefs. Unbelievably hard workers, you never really get to catch your breath. You must be constantly cleaning, prepping, and cooking food to feed hundreds of patrons.

[@YUNGMAS]

yo that

[@camcole2650]

Been working at an Italian restaurant for the last 3 months as a pizza chef. Pretty high end place, probably cost 2 people 100$ for dinner with some wine. I only ever worked as a dishwasher for a few months before they hired me, but they put faith in me because I showed them I had the passion to learn. My chef is extremely helpful, and chose to show me the techniques I need to be consistent at my job. I’ve seen incredible progress with my pizza making skills, and I owe it all to him for taking the time to show me, instead of expecting me to know. The friendships I’ve already built in the kitchen are mind-blowing to me, and most of these friendships are built during the most stressful and busy services. It’s a hell of an industry, and I just got started, but I’m excited to continue learning!

[@FunnyDougy]

Worked the broiler station at Cheesecake factory. The grill cooks were too inept to do their jobs so I was paid more to do 30% of their job. The saute cooks couldn't either so I got paid more to make my own sides. None of them ever helped me, they were just happy to be rid of their responsibilities and within a year they were almost irrelevant. Then our chef who was great, got transferred and a pay bump. They then promoted a guy who can't even cook, who put pre sliced pie pieces in boxes as his job, quickly to executive chef. The restaurant fell apart. I found out he was the coke dealer for the district's executives and their chefs... I quit, and 36 other people quit because the guy started buying premade sauces and the lowest quality of everything possible. Six months later I saw one of my co-workers at a gas station. He said the guy got me-tooed for trying to pay a waitress for sex. Meritocracy is dead in corporations. Small businesses getting murdered by dems... I'm done with making food for people I don't know.

[@1MinuteFlipDoc]

Meritocracy is dead in corporations. it has been for 50 years!

[@C_Burke]

This whole country is dying to dems. Its sad bro

[@gregorymurphy9980]

I started at 16 years old. At 21 I transitioned to front of the house and eventually became a master bartender. Restaurants hate to pay overtime so I managed to make a very good living working 35 hours a week in a 4 day work week. A salaried job in the restaurant industry will suck the life out of you.

[@wackoterp7026]

Damn

[@MaxCDTapia]

Where did you receive your Masters Degree in bartending?

[@bbnomoney3970]

I’m a chef and and love the stress and pressure anxiety even though it’s ridiculously hard work don’t think I could live without it anymore. I need the kitchen to function.

[@joeym1042]

Was a dishwasher at a high-end restaurant when I was 21. It was some hard ass work but also alot of fun memories of hanging out with the kitchen crew

[@Mendokusai99]

I worked most days and nights, but I never had this hazing shit work to do. We got the message : produce or go home. That's your work ethic. There was not yelling, belittling, or whatever. We had a great team and did good shit.

[@wyldebore4089]

“I never got into drugs, but I drank a lot…” this duality is a clear sign of unintelligence

[@burtonsnow845]

Your comment is a clear sign of pretentiousness.

[@CF_SGV]

The best part about working at a restaurant is your coworkers and the friendships made. Other than that, crap pay, crap hours, crap benefits, crap social life, just crap. But it'll put you through something only few things can, that will make you a better person/worker. Even my military buddies can attest to the intensity of a busy kitchen. Fun and horrifying honestly.

[@crimson6172]

Always so interesting to hear from people from various industries.

[@tsquirrel8675]

Todays my 27th birthday and I'm gonna quit my shitty job and start a new life today. Maybe I'll become a chef

[@melaniee___1486]

Only for fans over 18 years old Aishite.Tokyo/shizumi ❤‍🔥 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘

[@lilmonsta6701]

Happy birthday 🎉!

[@brianbarnett1004]

The serving staff was where it was at. The crew would go out drinking nearly every shift. They would get to know the other 'crews' in town. Quite a fun time.

[@Shelby502420]

Here's a trigger for all the BOH staff... you're scheduled a double on Mother's Day.

[@musicfeedsthewhole]

Working in the food industry is a chapter in my life Im glad Ill never turn back to.

[@blanddull6881]

I’ve missed holidays, graduations, anniversary’s. You loose sleep, you don’t have much of a social life working in the kitchen. Life sucks as a chef. Some develop drug addictions, some take up drinking. You never get thanked, that’s for sure. It’s not a job I think anyone should take up unless you literally have no social life/ family. 1/5 Met some of my best friends through the kitchen though so there’s that.

[@nysportsguy2503]

The late nights though when you and your crew are fucking exhausted and your making everyone their free shift meals even the waitresses and bartenders it’s such a good “brotherhood” feeling …. Then if your like me you and one or two others spark the joint behind the back door out back 😂😂

[@blackconservativespatriot2011]

HELLO 👋 👋THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE 💙WRITE💙💙ME💙💙ON💙💙WHATSAPP💙⁺𝟏𝟖𝟐𝟖𝟐𝟕𝟖𝟖𝟎𝟑𝟕👍

[@Unflushablepiss]

i started off as a dishwasher and was blessed to learn cooking skills from the chef. worked my way up to a line cook then moved onw ith my life. its insane grind. without the dishwasher restaurant cannot function...

[@benalvarez7049]

17 years old highschool student (I graduate this year) and growing up cooking was never the driving passion of my youth. But starting high school my mom recommended I should be in culinary for the easy A. Now about to graduate I’ve come to the decision that cooking is how I want to spend the rest of my life I am very excited and eager to learn and see where the culinary arts take me. This conversation is very insightful and it will definitely be a challenge but I can not express how much I want to overcome that challenge. Wish me luck everyone🤞🏻

[@VAM91]

Dude don’t do it culinary arts class has NOTHING to do with athe actual job! I made the same mistake. You have to be born to be a chef it comes from the inside. It’s a motherfucking tough job the most stressful and intense you’ll ever have, you’ll be shouted at, abused and your mental and physical health will sick. But you’ll never laugh as hard as you will in the kitchen ever. I lasted a year and I was 19 when I started, worst influenced decision of my life.

[@victorcode2075]

If it is your true calling and passion, and you can't imagine don't anything else, then go for it, but I'm in the food industry and I'd advise against it. There are so many other careers out there that pay more and aren't as brutal. Someone once said to me "You don't really see any grey haired chefs" and it really stuck with me. Most get out before then.

[@AallthewaytoZ2]

Life in a real kitchen is *VERY* different, Ben. Everyone I know who worked in a kitchen has now left and moved into (a) working for themselves as an electrician or plumber by going to trade school, or (b) working in healthcare. They literally salvaged their lives by doing this. Some are now very wealthy.

[@AallthewaytoZ2]

and happy!

[@mcod99]

Used to work in a kitchen, great learning experience and skills for life but man it sucked with the work life balance Long hours and sometimes without food, no social life and fucked up mental health

[@EggyAlvarado]

I am a cook for an assisted living company. And there was a time I really enjoyed what I did. But I have to be honest. I am….tired. I am angry. I am almost at my breaking point. When covid hit everything changed.

[@Cookincarl98]

Facts Covid hurt the Industry

[@jimspace]

Props to all the kitchen staff everywhere

[@sknapp19911]

Cooks/chefs are a different breed. I worked my way up from a dishwasher to managing a kitchen, and ran a few kitchens through while I was in the industry. I’m so glad to be out. I don’t love it enough. I hate the hours - I hate working while everyone else is off. My best man is a chef. It’s grueling work. But he loves it and it isn’t a burden to him like it is to me. I think everyone should have to work in the industry. Either restaurant or retail - everyone should experience what it’s like being that.

[@waahizle2957]

currently making $14 an hour dishwashing at outback steakhouse and i love it. i’ll be making $16 after 2 more months and i get 50% off everything. i started dish washing at a buffet which was hell and i hated it but it really made it easy to work a job like outback. i stay to myself in the dishpit with my music and chill 90% of the time while making the same amount welders and cna’s make out for school

[@SneakyCaleb]

you won't make as much as a welder

[@waahizle2957]

@@SneakyCaleb entry level assistant

[@YUNGMAS]

yo that

[@P.F.3.]

It's brutal but I loved it! Started cooking at 17 and I still am to this day. I've busted suds,waited table's,bar tended yada yada... I've sacrificed a lot of my self to the art and I have enjoyed most of it. I don't recommend it to anyone! I'll probably die in my kitchen doing prep! Lol

[@jamiesmith8313]

I listened to this at work, man I was so hungry by the end of it 😆

[@ScottyLo]

Thankfully I have no desire to work in a kitchen but I respect what dedication it takes and sacrifice. I feel for the staff that gets taken advantage of.

[@inttrovertedmonk851]

He had it relatively easy. My dad was a starred chef and I not only had to be there to open and close, I was the one who had to do inventory and pick it up at 5am along with cooking. Closed around 1am and we did breakfast through to dinner. My breaks were used for naps, I wouldn't have changed a thing I loved it!

[@keithwillis7691]

Every time I hear a young person say they love cooking and want to be a chef I ask do they want to be able to hang out with their friends who don't work in the restaurant business or be able to go out on the weekends. When they inevitably say yes I laugh and tell them that they should enjoy cooking at home and find something to consider as a career because none of that is possible especially as a Chef

[@burtonsnow845]

Great timing to watch this video. I am hoping to get on at my relative’s cafe. Everybody tells me that it’s *so much work*. But I think it’s what I need right now. I used to bus in high school and, while it was exhausting, I learned a lot about work flow and ethic. I have since slowed down (partly because that’s just what happens when you graduate college without a lot of momentum) and I need something to get me going again. Think this will be a good fit.

[@lostkoz7934]

Amen. I was in the restaurant industry as a cook for 40 years. Tough living.

[@ivanchavez6226]

Shout out to all my cooks and waitresses. Some of the best memories I have with friends and people have been in the back of the kitchen. Talking bullshit , rumors , sex haha hanging out after work some people will never know the feeling of a busy night with good music and a bad ass crew to have a perfect serving night.

[@cklaurence6414]

100%. 👍

[@YUNGMAS]

yo that chef ivan

[@piebag8917]

I felt the same way as a landscaper I was a mower guy and when I went to a real company they hired me on as a weed eater guy I was pissed but was like ok and then I realized how much more the guy who walks these properties sees and then I had to learn that keen eye 👁 an then work my way back up to the riding mower and when I got back on the mower buddy it felt sooo good 👍 and then every time I passed the weed eater guy I made damn sure not to blow grass all over them out of respect lmao 🤣

[@patbhvac1]

I started working in the restaurant business when I was 15 as a dishwasher. I eventually moved up to cook. I work in the skilled trades as a HVAC tech now. Working in restaurants definetly built my work ethic, and I have noticed I work my best when I'm under pressure. When I get busy with service calls I get back in to the mindset like I was back in the kitchen again.

[@bloxyboy2739]

The week between Christmas and New Years is HELL. As a prep chef at that time there was no moment for respite, it’s pedal to the medal right until close from 12 to 11pm for a whole week. It is not for the faint of heart.

[@blackconservativespatriot2011]

HELLO 👋 👋THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE 💙WRITE💙💙ME💙💙ON💙💙WHATSAPP💙⁺𝟏𝟖𝟐𝟖𝟐𝟕𝟖𝟖𝟎𝟑𝟕,,,..

[@jasonwitte3642]

Gonna have to watch this one, been cooking for about 12 years and it's way more brutal job then anyone will realize

[@TheBlurReturns16]

My goodness guys, I'm reading these comments and every chef is saying the same thing about being a chef. It seems like has long hours, and it takes nonstop hard work, dedication, lots of sacrafice that takes it toll on mental health! Do you guys atleast get paid well for all of your hard labor and service? I hope so because I love eating some good food and you guys do an amazing job day in and day out. Thanks for all you do everyday this world would be tasteless without yall!

[@slamchowder9509]

Bad pay haha

[@jessereeves3120]

Opening a restaurant & becoming a chef are two of the worst financial decisions you can make statistically.

[@jessereeves3120]

@Knackers if you’re planning on either, I hope you’ll thoroughly research it yourself and not accept an internet stranger’s hyperlink as definitive evidence.

[@jamessmall8096]

Coming from the experience of my wife being a cook for the last 8 years no the pay doesn't match the work you put in and the life you give up,,from my own experience in the restaurant business most employers have allowed greed to take over their morales

[@jessereeves3120]

@Knackers Good luck. I appreciate y’all

[@saeeddali3145]

Everyone chef at our kitchen , and i mean everyone started as a dish washer for at least a year. And what he said about finishing the dishes and watching what the chef is doing, knowing when to ask questions and taking initiative is absolutely right and is the only way to get other chefs to respect you and teach you more. To anyone washing dishes and interested in being a chef, finish as fast as possible, try to learn by watching, don't ask questions if the chef is busy , stay out of the way , and when you KNOW you can make the dish take the intuitive and make it . You may be screamed at but you will earn respect and the chefs will know you are there to learn.

[@jjayala]

Took my chef jacket off 2 years ago. Miss some aspects of it but don't miss it at all as a whole.

[@TheMightyOdin]

Its been over 20 years since I last worked in a kitchen. I did it for 15 years from the age of 13 to 28. Paid my way through trade school and got my apprenticeship and have worked the last 20 years making 4 times as much as I did in the kitchen working half the hours and those hours are spent doing a fraction of the physical work and a fraction of the stress. All that said I still feel like one day I’ll go back to it. There was something about it when I had the right team and everyone was on board. I would lead a 20 plus person team against whatever the dining room threw at us. At my best I remember my team completing 93 plates in an hour over dinner rush. These were not simple plates. They were to order and complex with many create your own combination of items type plates. Throughout the night things would always go wrong but you’d have to fix it fast before the wheels fell off because once you started sinking it was almost impossible to dig back out. Common problem: You set up a table of 5… time is good…15 minutes from when you received the chit….everything looks good….. That’s when the server freaks out and says that’s supposed to be a table of 6 and he or she forgot to ring in one of the entrees… This can drown the whole line that’s been clicking along smoothly. You don’t want to send food out and have one person not get their food… you also don’t want to let the food sit and wait because it’s ready “NOW” and it will only lose quality and temperature every minute it waits… recooking the entire order is a huge cost and will make the entire table wait at least another 15 minutes which is not good either…. “What are you missing?” “Chicken and scallop skewer plate with veg and baked potato.” Now I start that immediately, while also scanning my other tickets… steal one from another table thats about 2 minutes away… slow down the other items on that table to match the next chicken and skewer that’s about 5 minutes away… and keep bumping and rearranging…and stalling and then bringing everything back together… “Take this now I’ll have the 6th plate ready don’t worry…” Boom send it out…focus on the missing plate…”I NEED A RUNNER!…TAKE THIS TO TABLE 23…” With luck it will only be a minute that person had to sit and wait for their plate to appear… other tables unknowingly had to wait an extra 2 minutes… and you got to figure that all out on the fly while new orders are constantly coming in, with the flames and the smoke and the heat and constant clanking of plates and wild energy as half the staff run around like chickens with their heads cut off. At the end of the night when we’re all out at the bar that servers with pockets full of tip money (was all cash back then) would be appreciative that you saved their ass and would buy me drinks all night. It was like we all went to war together and we made it…we all made it out alive…but it was close.

[@mickydee896]

haha dude calm down. you didn’t go to war

[@iz2043]

You got waaaaaaaay a lot of free time to write that bible

[@saganworshipper6062]

My dude speaking truth.

[@TheMightyOdin]

@@mickydee896 You had to be there!

[@mickydee896]

@@TheMightyOdin glad i wasn’t sounds unorganised af

[@eoinsweetman9263]

Every restaurant that actually prepares food is like this. All out grind 6 days a week no social life, shitty wages, no holy days, no birthdays. But that fucking buzz after a good service man!! Whoo!! Easily better than cocaine..

[@eoinsweetman9263]

I meant holidays but speaking of holy days I've worked with Muslims who were observing Ramadan, in summer, in a kitchen with no AC. You wanna talk about will power, amazing to witness.

[@goosiegoose100]

Started as a cook..worked hard learned grinded hard worked long hours for ten years..my eleventh year got promoted as the chef de partie at a hotel..no school just hard work literally blood sweat and tears now I'm popular and known in Delray and run the kitchen at a 5star hotel.. God Did 💥🌟

[@MIhELLbOY]

17 yrs in the kitchen. And I finally have the work family balance right. Being a chef and hospitality in general he is right you got to love it 👨‍🍳🔪🍴