WHY I TOOK A PAYCUT: From Sous Chef to Line Cook

Talking about my values in the restaurant industry, from pay to freedoms and more! The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/ryandeandexton03222
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[@simondunstall3520]

As a Executive Chef for a large hotel group, I totally respect your decision. Having been in the game for 40 years sometimes you have to take chances to expand your knowledge even if it means going down a level or two to recharge your passion. Well done Chef bravo

[@floki1664]

you're probably a doorman but hey whatever floats your boat.

[@Barbosamarcus]

What hotel do you work?

[@dillpickle1394]

@@floki1664 dont hate because u cant relate

[@walterstanford8162]

​@@floki1664I would rather be a doorman then a Garbage man..

[@bertinspace]

Thanks Ryan, I feel less guilty for changing my career. I was going from a line cook (3 yrs), to chef de partie (1 yr), promoted to chef de cuisine (7 months) and left everything for a senior line cook (1 yr+) Sometimes, money isn’t everything, health and life matters the most, your prosperity in knowledge will be the wealth you earn and the people who are connected to you. And for that I say THANK YOU!

[@parzival8299]

@@Bearington8 Lol 😂

[@harvestmoon_autumnsky]

If you're able to eat, pay your bills, living economically, then a step down in order to follow your passion is always the best choice. Your small kitchen seemed very chill from watching your other video. Finding the right people to work with, who promote the right atmosphere, can improve quality of life 100 percent. Sounds like you totally made the right choice.

[@PokhrajRoy.]

This is such a lovely video. It’s refreshing to see someone be unflinchingly honest and vulnerable. Good luck with your new job!

[@RyanDeanDexton]

Thanks! 👨🏻‍🍳

[@jordanfields7663]

How are u

[@flako7865]

I’m doing the same, I was a line cook , sous chef , front of the house supervisor , restaurant manager, and now I’m back as a line cook at a fine dine restaurant we do over 400 covers everyday. I’m working my ass off and took a $4 pay cut to come here , all for the knowledge , hopefully is worth it and I’m taking the right steps to be a chef ! And pass my knowledge to the next generation, thank you for this video !

[@kathleenaberley8752]

Watching this made me feel like a parent dropping their child off at school for the first time! Proud that they have grown yet reluctant to let them go off on their own. Our boy is all grown up now! 😊 Well done Ryan. You must be proud of yourself! It takes some people a lifetime to learn this, and some never do.

[@archengine4159]

I like that he’s career driven and being a chef is his passion. It’s refreshing seeng someone on KZbin not chasing the influencer life.

[@chynnhowe]

It’s a lot of work but I really love being a line cook 👩🏽‍🍳

[@reneetmp]

Good luck in your new journey! Glad you found what you were looking for!!!

[@RegalRexus]

So much respect for the reasoning behind your decision, your recognition of needing to learn more is the ultimate sign of humility and passion for what you do. Really enjoyed the video, makes me think about things a little differently now.

[@pipisheaven]

I really love the maturity involved in talking about career with passion

[@jameshutton779]

Hey, i 100% relate to this, and I am making a very similar move myself. Nice to see that these life decisions work out well.

[@davidsheppard1362]

Good for you for putting career before money. It shows you have integrity.

[@03tifftiff]

Thank you for sharing your experience :) I am not in the food industry, but I do get that feeling of wanting to learn and this will help me in my réflexion !

[@s.deveber7828]

Yes! I respect this so much. Also loving the vibes here.

[@itsjustaj-media3956]

I absolutely love your honest and willingness to talk about something that many people might consider “taboo” (willingness to make less money to be happier and grow). It’s refreshing to see someone who is more passionate about what they do compared to the financial gain of what they do. This video really resonated with me. It made me feel less guilty and more confident in when I say I want to do right by people in my field rather than aim at what makes the most money the quickest. Great video! Instant subscribe.

[@TheCharlesLuu]

I'm glad to see you arrive at the answer of money vs experience much earlier than I did. Money is nice and affords lots of things, but doing what you enjoy and continuing to grow is so much better for the long term. I made the mistake of getting into management way too "young" and I missed doing the work of the work that I enjoy the most.

[@tjdomerny4847]

This is so good, Ryan. More than ever, we are getting to see YOU!

[@johnmoon2734]

Ryan, your quest for learning, growth, greater satisfaction and experiencing your truth, your commitment, your boldness, your risks and creativity are such exciting and great qualities! You're not just creating food. You're creating a holistic life, you're creating all that is YOU! It's wonderful!

[@haroldtapanes9023]

Hey man,just wanted to say I applaud your decision,I myself have been thru that scenario myself,I became a sous really early in my cooking career.I found myself being inexperienced and not ready for the responsibility of being a sous, I worked in a couple of spots as a sous and I never really had the knowledge to teach people things,I took a step back and became a cook again and focused mainly on my skills and knowledge on cooking,working in the best places I could,I soaked up everything I could as fast as I could and would move on to a different challange,that was so beneficial to my career,The money will come with the skill,sacrifice whatever you can into learning everything you can,pay attention to every small detail that makes any chef you work for successful and apply those characteristics to yourself,take care of yourself,mental and physical health are the fuel to your career,if you disregard either of those things they’ll only bring you setbacks,don’t follow the money,they money will come,remember you get payed for what for you know. Onward chef

[@thecookseye7383]

This is the level of humility, ambition and dedication that creates culinary legends. When you eventually start your own restaurant I'll make the trip to Canada guaranteed.

[@justinhunter4991]

Its awesome that you found a restaurant you enjoy working at, just quit my current job at a restaurant that I helped open where I felt the company didn't really care about their staff but only making money. Pay was low, 9-11 hour shifts everyday without overtime, no breaks and I could tell everyone in the kitchen was burnt out. Found a good opportunity at a nice hotel restaurant that pays a lot more and has benefits so I hope it works out 👍

[@stevebanyai9570]

Congrats on the new journey

[@KDOG784]

I worked at a hotel for 8 years, worked my way up from banquet server to exec chef. this video is all facts, crazy weeks and days, long hours, constantly short staffed, and of course all day service will absolutely result in burn out. Stepped out of the industry after taking a food and beverage director job hoping it would respark my love for the food industry. Everyone needs a break from the grind. Well done Ryan and good luck!

[@graffitibig]

Very inspirational for those looking to become a cook/chef. Thanks

[@darkzomb]

good for you Ryan. As an older man, take the chances whiel you can before you become locked in, follow your heart and passion. never give yourself a reason to regret. I started my career in one way and thoght that was it, but ow im kinda locked in and looking for ways to grow or change. follow those impulses and never loose your passion for what you love.

[@bradshank9674]

Grate video man from one Cook to another never stop striving and always try and find new and fun dishes if you ever find yourself stuck at a job that doesn’t give you the freedom to cook what you want you should always try doing a pop up me and some buddies do it all the time here in Edmonton

[@user-ng9gd4vl9s]

My story too! I dropped to a senior cdp in a better restaurant with a great team and food. Irony is, the money is more than I was ever on as a sous but the role is hard in a different way. Great video, thankyou.

[@St-yt1vt]

Really like these chill chatty videos

[@CW-wc6du]

Great video Ryan!

[@lliamjurdom9505]

Thats really wise ... you aren't in a box mentality ... keep up that attitude and youll be in the best space for you in the long term.

[@charlesmaguire8836]

Very genuine and articulate. Keep sharing great insights on evaluating career path and what is important.

[@todd4671]

thanks for sharing your thoughts , found it insightful

[@funmiosatuyi4612]

Honestly thank you for this video, literally leaving my higher position to a lower one it feels right.

[@markjones95648]

This was awesome content!

[@Sparen66]

Keep learning! Being open and available to new ideas will help you thrive the way you want. Money is nice, but passion will drive. With passion you are less likely to feel depressed at a job, where as with stress at a big money job just helps pay for therapy.

[@jimobrien1875]

Thank you. Well Done.

[@i7like7to7trip7]

I just became a dishwasher at a Mr.mikes. Working my way to being a line cook. I love the kitchen and cooking.

[@ActualHumanMigz]

I am in the exact same boat as you with somewhat different circumstances. I was a sous chef in Orange County, kitchen was the grossest place I had ever seen, and team had no plans to change, so I left feeling like I wasn't making a difference there. I joined up with a staffing company to set my own schedule, and I'm no longer feeling burnt out because I'm finally working with like-minded chefs, not bottom of the barrel pick-ups off the street. It's horribly blunt to put it that way but it's the truth: half the team didn't even get their food handler cards legitimately. They have other people do it, and the kitchens end up gross when you don't have people who truly have their hearts in it. It's been much better for my mental health to step back and be able to work for multiple types of kitchens to decide what fits me best, and I advise anyone else who's struggling mentally to try the same.

[@YUPING27]

Sooooooooo Handsome ❤️ you and your boyfriend are so blessed and may more blessing come both y’all way

[@stevenbellusci9084]

Working 4 days a week is awesome.I think you & Joe should open your own restaurant.Joe runs the front end you the back end 🙌🏼🙌🏼👍🏼👍🏼

[@JiangJun27]

Hi Ryan, I think that your decision was a good one. Personally I am a line cook too and I decided to stay where I work just to have a fixed schedule. I wanted to have peace focusing on me instead of money or knowledge, because each one have its priorities. Anyway my plan is to get more money ar knowledge by my own, using other methods. Do whatever is necessary to be fine with yourself, even if a paycut is necessary. Nice video Ryan :)

[@johnmones1450]

Ryan, I applaud you for making the right decision to change jobs based on growing your knowledge and skills and not just stick to a job for the money. So many of us just settle for the money and not follow the path that enriches us. I wish you continued good luck. 🙏👍😎

[@PokhrajRoy.]

It feels like ages since I’ve seen a video from you. My Regularly Scheduled Simping will resume now lol

[@alanaguirre594]

I’ve been cooking for 10 years and can’t even become a sous chef lmao. And you did it in one year.

[@Null834]

You can get if you are a very social person, usually people who end up in management roles got there because they're social it can be as small as greeting the entire staff everyday.

[@jamaal4792]

All the best with the new position.

[@patrickmurphy3942]

Absolutely makes sense. Best choice. Go for what is strategic for your career…and Joe….and Jasper!! Love Jasper . LOL

[@Dibobu3gmail]

Great video. Left the corporate world myself. Mine didn't offer much of anything, but just covering shifts because always understaffed.

[@JorgexHernandez]

jupp, understaffed. that's one reason that made me quit my current job. somehow FOH was allways very well staffed but BOH was always neglected.

[@xzell]

You are amazing, Ryan. Thanks for your honesty. Keep doing what you like and following your dreams. Thanks for sharing it with us.

[@777DVB]

Respect the reasoning totally understandable

[@RJ4O4]

I don't know why but i always get the feeling you'd be great at owning a food truck. Not to mention would have a lot of fun doing it. Have you ever considered that? Anyways, i enjoy watching you and Joe and your lifes adventures. :)

[@TheCharlesLuu]

in today's environment there are really creative ways to ghost kitchen or pop up kitchen. i'm reminded of the story of Melissa's Cupcakes in NYC. She was downsized and ended up starting a cupcake business in the kitchen of a bar that only opened in the evening (they popped open a side window for her to sell from). Her cupcakes were $1 a bite, literally something slightly bigger than an American quarter. (this was in the days before ghost kitchens were a thing). I suspect if Ryan wanted to try a new menu, there's a chance the current owners could let him ghost kitchen or do a lunch pop up to-go situation out of their kitchen.

[@crankyveggiegirl]

I’m so glad you did a video on this. I have had such a jaded perspective on kitchen culture because of the negative environments I was working in but once you work in an environment that encourages change and wants you to excel, it completely changes your whole perspective. I’m glad you’ve found that so early on in your career because many of us don’t. I hope the next generations learns from previous ones as far as this goes and we end the chef dictatorship in the kitchen. Much love

[@joshuapatrick6454]

Ryan here here well said chef !

[@tcraigy]

Great video. Knowing where your weaknesses are is a wonderful strength. Stepping into a job because you have a passion for it sure makes the days easier.

[@RyanDeanDexton]

Thanks for watching!!

[@williamsgaard4467]

I just started working 5 months ago as a line cook, and our sous chef recently left, and our head chef asked me if i would be scared of the management as a maybe new sous chef. I still don't know if it will be something for me, as you say in the video you want to learn and practice more, i also want to do that. But at the same time don't wanna miss the opportunity.

[@jaradeblackmon7350]

Oh I for sure was wondering

[@terrybrown9139]

I really hope to meet you and Lee one day and enjoy a meal!! Terry

[@ppfuchs]

Smart guy!

[@amandasim1318]

This sounds so familiar. I also left a Canadian corporate during the pandemic. So much happier teaching culinary kids and practice a different skill these days.

[@camt4133]

Thanks Ryan for the motivational video. Hope you will be more happy and have more free times to invest in your interests. Sometimes money is not everything. Wish you more success with the growth of your channels.

[@christophernoriega7092]

Proud of you ryan!! Stay red deer homie

[@GLB22042]

You're so articulate in the way you express your desire to learn more; experience more and have more personal feedback from ownership. Great job!

[@jamesclark7266]

Cheers from Downunder

[@aizatarchibald5368]

I totally resonate with you ryan. Due to covid i got mentally unwell that I have to quit my 2 well paid job just to slow down and recharge my love for human and for myself. I used to work as a social worker and a kindergarten teacher. Today, I'm a fulltime carebear to my family. I'm so grateful for the immediate joy I receive for building the perfect nesting for my family. I've been tunneled focus on the charity outside when real charity begins at home. I guess that is my work now. A family care bear! It is always benefitting to slow down and recalibrate. Thank you for breathing and existing ryan.

[@JohnRushton]

Excellent...

[@222k3]

I wish you had cooked something as you were talking. And smart move, you have a great vision for your growth.

[@tonyhell234]

I don't blame you man I had the same issue when I first started out. After 3 years cooking I had the opportunity to become a sous chef at a restaurant in town my old head chef was at. I took it and learned that I didn't get have the knowledge for it at the time I had the passion but the skill set still needed to be honed, fast forward 8 years I'm now a sous at my new job and am teaching all the staff, and get to play around with features on a daily basis, I also get to teach butchery and fish mongering to my staff.

[@liamchefstone87]

I'm 20 years into my career and choose to work at sous level just now as the wages are pretty decent right now and I can run kitchens , I have jn the past ran multiple units at one time but I enjoy sous roles more and I get better time odd with my kids

[@JM-lo4hn]

Ive had this situation happen to me many times!

[@wimvan362]

Ey Ryan, what a cool, honest and clear video. Thx 🙏. Wish you a great time in your new job ☺️. Take care 🇳🇱

[@manfordsonstegard]

I worked as a cook 4 years during college. I had some creative input with desserts. I can really relate to your situation, Ryan! Thanks for sharing your professional ups and downs. I wish you continued success! 👨‍🍳

[@dennismeyer5944]

It is apparent with each of your videos that you are articulate, well informed, and more importantly grounded. Your free wheeling conversation in front of a camera offers an education in how important learning and growing is needed to be centered, happy, and alive in the present moment.

[@Ken-bj9uy]

Best of luck to you

[@georgesofield4596]

Great video hope you have you own restaurant someday?

[@adamlowe9093]

It’s another example of how some things are more important than money

[@LMays-cu2hp]

Very cool.

[@RandomPerson1]

Enjoyin your vids, Ryan! Keep em comin! Loving the content and your openness/authenticity.

[@MagnoliaEmporium]

Life is fleeting sweetpea.. follow your heart and your dreams.... hugs to you both... xoxo Randolph

[@RyanDeanDexton]

So Wholesome! 😁

[@MagnoliaEmporium]

@@RyanDeanDexton ......rolls eyes.... giggles.... sips afternoon cosmo....

[@hafizumerbinghafoor4209]

Great video and very inspiring I have been to the same place where I had to leave a leading role to a line Cook again and I left for the same reasons . Thanks for letting me know that I haven't done anything wrong 🙂

[@RyanDeanDexton]

Great minds think alike!!

[@craigbutters5738]

Hi Ryan, I am a chef in regional Australia. I did a stint at Bridges Vancouver upstairs dining room 22 years ago. I am sure it is possibly the same situation over your side but from the Pandemic, here in our industry we are so desperately short of staff cafes and restaurants are closing either temporarily or for good due to the chronic staff shortages. They shut down the industry and most employees went elsewhere for employment never to return. Where I am currently we have just had to cease trade for our breakfast shift as staff are doing double shifts and burning out. literally no one ever applies for any advertised jobs and we offer crazy wages and free accommodation and if they do they waste so much of out time. I am very passionate about our industry but we are currently in crazy times. Best of luck to you though.

[@olnbgy4444]

I think ppl are afraid of losing their job again . A lot of my family and friends got laid off from restaurants and hotels and they’re afraid of getting laid off again if they go for the same jobs so they’re looking for something pandemic proof or at least stay reliably employed l

[@victorcode2075]

I'm on the south coast nsw and we are having the exact same here.

[@helphasto]

hey ryan! love the videos. how much on average does a line cook make in vancouver, hourly and day pay? Curious about what the Vancouver market is like!

[@that1monk]

you're a cool dude, yo. =) thanks for being a good guy.

[@CompletedReview]

Early in career, choosing a lower-level role wherever you can is a restriction. But that doesn't mean it's always a restriction. The more savings you gather, the more freedom you'll have to choose the job that brings you joy and meaning. And that job may not pay as much. For those who have the luxury of not needing a minimum salary to survive, lower paying jobs can actually be much more enjoyable I think.

[@mjohnson9563]

One other great thing about working for a different kitchen is learning another style of how to run a kitchen and run a business as there are many different ways of doing things in any business environment. After you have been in your career for 15+ years you get to bring all of the styles you've learned throughout the years to develop your own style. I am getting ready to change jobs myself not for the money but more for the fact that I am stagnating and don't want to continue my current job for 10 more years - I work in health care finance in the US. Good luck in your new job and I am sure you will continue to succeed. I would not be surprised to see one day you opening up your own restaurant but it will take many years of learning to get to that point. Great video!

[@ladydarlington3873]

I know the feeling... I took a hiatus from culinary because I didn't want to be burned out as a Chef.

[@luuhsetty8074]

Can you make a videos about food for diabetes ?

[@roycc07]

If I was a heavy coffee drinker I'd check it out here!

[@amandina1988]

Finding myself in a somewhat similar situation at my current job. Just started my research fir new job with more meaning and room for doing me in my work. How did you touch base on the "democracy" topic during your interview? As this can be sensitive to talk about.. Thanks!

[@reallyfijateperocomocono1131]

I think you’re not giving you’re self that much credit… to know that you should step down says a lot. I have been in a position like yourself before in past and one of my best decisions ever I applaud you on decision.

[@dusdinallen3848]

this channel is the reason I even know what a sourdough starter is ....so, thanks?

[@RyanDeanDexton]

Next step? Make a sourdough!

[@dusdinallen3848]

easy now

[@keithss67]

You can cook for me any day papi!

[@emildrimbea3210]

feel you, but in this situation is to finde new job, just my opinion

[@thekitchenvillain]

As a sous I make $75k. After DC taxes I make 2000 a check (2 weeks). I work away from food more times than not. upwards of 16 hours a day, never have time to take a vacation, and the lack of sleep and time keeps me sick and out-of-shape.but I can’t call out. The checks my cooks get are $2500 after taxes especially with the hours they work. They make a certain amount of hours and call out the rest of the week. No repercussions. Lol fuck that I’m going back to hourly. Pay me for my work and keep me on the line.

[@miguellehman6951]

Thanks Ryan.. I am sure you have made the correct decision..and you can now be more creative as you say..you will be much happier and I am.sure Joe supports you. Good luck in your new position and do share some of your recipes some time .. lol xxx

[@matthewryan2060]

Unfortunately, in most cases it’s not worth the stress of being in charge. Nor does the pay warrant the pressure involved. I’ve been head chef of 3 different restaurants and it’s always been the same story. Best choice I’ve ever made was to just step down and clock in, work, clock out.

[@Frost-tb9qs]

Omg he’s finee

[@subcomandante1647]

In my opinion, that’s the future. 4 day week, local and high quality products as well as a chill, open and creative environment in the kitchen.

[@RyanDeanDexton]

Better than 6 days a week, that's for sure!

[@joselito7776]

What’s a feature?

[@haled9323]

Quick question: for your job do/did you have to bring your own tools? Knife(s), plaiting spoons etc. or bring your own chef jackets? - Hale

[@christjan08]

Always bring your own knives. If you have preferred spoons, bring them. Some places provide uniforms, other places you need to have your own.