What working in a kitchen is really like
Not that I can actually summarise this in one post, but I’ll give it a go…
The Truth About Working in a Professional Kitchen
Working in a professional kitchen is a demanding and fast-paced environment that requires dedication, skill, and endurance of both the mind and body. The culinary industry has a certain allure, but as I’ve realised, the reality is far from the romanticised image often portrayed in the media.
Many of you who read this blog might be in a similar situation as I once was, with food being the thing that excites you the most, and you therefore want to make a career out of it. Of course, that must mean becoming a chef right? Yes, basically if you want to work with food every day, being a chef is one of the best ways to do so. However, most people who make this decision are far from aware of the brutality and complexities within the industry. I think if I’m honest, this is what most of the people I attended culinary school were like, fairly naive to the things you have to put up with if you want to be a chef.
First and foremost, the hours are long and irregular. Chefs and kitchen staff often work late into the night, on weekends, and always on holidays. Do you want to go to your best friend’s birthday dinner? Forget it - it’ll almost definitely be on a Friday or Saturday night when you’ll almost definitely be working. Want to catch an early morning gym class on your day off? Forget it - if you’ve got a day off, it’ll be because you worked the night before, getting up at even 7 am when you finished work at 1 am the night before doesn’t happen.
The physical demands are significant, with long periods of standing, lifting heavy pots and pans, and constant movement can take a pretty big toll on your body. I will never forget when recently a new girl started in my restaurant, who was, let’s say, on the higher end of the BMI spectrum. On her first double shift ever, at about 5:45 pm, about two-thirds of the way into the shift, she came up to me and said that her feet were very sore. I knew straight away that she was going to try and get out of the rest of her shift. I had already seen her sitting down in the changing rooms at the back of the restaurant during the ‘lunch break.’ We don’t sit down during a shift, ever. On a double shift, I won’t sit down from 6 am when I get out of bed until about 1 am when I get back into bed. It’s just how it is. Don’t get me wrong, I remember the pain in my feet when I first started - my old sue chef used to kick my ankles for standing funny because my feet were in so much pain. But the problem is, complaining to someone that your feet hurt is pointless, because every chef there has also experienced that exact pain, but they carried on, so don’t expect to get sympathy when you try to avoid carrying on!
The kitchen can also be an intense and high-stress environment. The pressure to consistently produce high-quality dishes under tight deadlines can lead to a tense and high-pressure atmosphere. This, combined with the fact that everyone is generally sleep-deprived, means it is not uncommon for tempers to flare, and conflict resolution skills are essential.
Furthermore, the pay is pretty shit compared with the level of skill and effort required. Entry-level positions often come with modest wages, and the path to advancement can be slow and arduous. Many in the industry work tirelessly for years before achieving recognition and financial stability.
However, despite the challenges, the professional kitchen can be a place of creativity, camaraderie, and a deep sense of accomplishment. The bond that forms among the team members, the satisfaction of creating exceptional dishes, and the opportunity for continuous learning and growth are all part of the appeal for those drawn to the culinary world.
Chefs are also often, totally irrational, childish creatures. They have been brought up in an environment where anything goes. This means that sometimes they can act totally out of order, and yet get away with it. Plus, everyone else there who has been a chef for life will take it on the chin and move on, because to them this is also the norm. You can find yourself then in a room full of people who don’t do or say anything about this ridiculous behaviour, tearing your hair out because you feel like the insane one! The sadness of it all is that because the culinary industry is run by fairly insane people, the only ones who stay, are generally also fairly insane. The only ones who stick it out are the ones who generally can’t function in normal society. The kitchen is the only place where they can behave unacceptably, therefore they decide to stay. The problem with that is, in the end, the ones who stay run the place, and so it becomes a vicious circle.
Working in a professional kitchen is a demanding and sometimes unforgiving pursuit. It requires a unique blend of passion, resilience, and adaptability. While it may not be for everyone, for those who thrive in its midst, the kitchen offers a fulfilling and dynamic career path.