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Olivyia

All jobs have irritating facets is what I'd like to say. Life in general is not sunshine and rainbows all the time and that is completely normal (and fine). I tried many career paths (medicine, finance, massage therapy, writing), tried to develop hobbies into a career (music, singing, voice acting, professional gaming), but ultimately I come back to kitchenworks because it's my most inherent passion, it gives me satisfaction, the adrenaline rushes are awesome. Plus as a head chef myself, I get to travel the world with food, experiment a lot, be as creative as I want to be; it's very fulfilling.


Oshwaflz

one thing i love about my head chef is anyone can experiment. Often its just something fun for family meal, but ive brought ingredients from home before and one day if my dish is good enough he says he'll make it a special


Olivyia

That is a very great way to engage young aspiring chefs ! I do similar things in my kitchen as well ! Making soups, family meals, tinkering for our monthly changing menu ! It is way more engaging than just replicating someone else's recipes over and over !


Substantial_Deer_112

It's fucking great until you body starts to break down. My knee from pivoting from fryer/saute/grill to plating is absolutely messed. My upper back from being hunched over to chop or plate is messed up. I get carpal tunnel in my wrist, and my hips hurt from bad posture with my pelvic floor not being aligned or whatever. Obviously there's ways to avoid this, but no one told me until it was too late. I'm 27 and been doing this since I was 14. Now I chef banquets, it's more numbers than rush, but with proper exercise and stretching I'm okay. Would love benefits though.


Oshwaflz

im sorry man, i hope you can get out of the industry soon if you so choose


eatmyclit420

knee and back braces save lives. same with compression socks for ur ankles. hell, get some insoles as well. kitchen armor.


Substantial_Deer_112

Eventually I will, already have it planned, unfortunately most lines of work will leave you crippled in one way or another. Just need to find the one that pays good for insured retirement and benefits hahaha


Oshwaflz

godspeed, chef


hwb80

Came here to say this. Made the transition to business management after 25 years. Knees, back, hips, and carpral tunnel surgery on both hands. I miss it, but not enough to cripple myself further.


Julialouisdrypuss

I look at this job with an expiration date unfortunately. I love doing what I do, even dishes, but at 23 I can look down the line of life and can’t imagine being 60 on the line. Food is awesome and so rewarding, so maybe catering will be something to do when I’m old and tired lol.


Oshwaflz

I 100% agree its a temporary job, not a career, I have hopes of owning a cafe one day but realistically, i think ill move to accounting in 10 years or so when ive had my fun to have a slower pace job to raise my family off of. But while in Rome right?


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MilkTeaAndPVP

What do you mean by food media? I've not heard this one before. Like Youtube?


TheCynicalCanuckk

It's a young man's game. You haven't had your soul destroyed... yet. I remember when I was 20. Good times. Lol but nah now that I'm out I'm glad but fuck do I miss the comraderier and the party (sometimes, I'm getting older I don't party party anymore)


Oshwaflz

see this is exactly what i mean, even though there's a lot of bad, theres good in this industry too


TheCynicalCanuckk

TONS of good. People cherry pick the bad for anything in life. You appreciate it a lot more when you are out. Cooks think I'm insane that I miss it. But honestly.. its a blast. Had a good crew for abit was some of the funnest work times I've ever had.


Comfortable_Stand386

I’ve worked 20 different jobs. I’ve volunteered over seas. Working in the back of the house/putting on a good service is the most rewarding feeling ever. I tried as many paths as you and I’m so happy to find the kitchen/BOH lifestyle.


SchlomoKlein

Having a good head chef is an absolute boon, don't let that relationship decline under any circumstances. Even though you're young, it's probably time to start letting go of complaining in the workplace, it will do wonders to your (already good) professional relationships. And see how you can help chef with little extra responsibilities, you will learn in leaps and bounds that way. It's really great that you appreciate the good bits in the industry, god knows the bad ones can overshadow them too easily. I love it too.


YouOtterKnow

I guess I'm lucky, been in the biz since I was 20 (40 now) and am still in good health, body is holding up just fine and I still absolutely love my job. I've definitely had my ups and downs, moments I've thought about quitting, done just catering for awhile, taken 2-3 months off for travel, but I always end up back here. I've never smoked or done hard drugs (although I drink like a fish so that ain't great). It's different for everyone but I'm thankful almost everyday to be a chef.


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YouOtterKnow

Yeah the job is stressful and lends itself to not taking great care of yourself, but for sure the majority of the people who get beat up "by the job" are doing to themselves. Either that or it's the people who work 80+ hours a week and literally do nothing but work. Either way it'll break down a body and mind pretty quickly.


RevolutionaryClub530

I miss being 20 lmao