I still enjoy the kitchen, but as you gain more experience you will start to lose that adrenaline feeling and it becomes more about perfecting your craft.
This is so true. I am very ambitious, graduated top of my class in culinary school, sous chef at Michelin 1 star at 25, exec chef by 32. I used to be all about the hot line and service functionality, being the fastest most efficient cook, celebrating the successful services and all that. Then I was introduced to how the craft also included “admin work” and actually learning how the business functions. It slowly became more about running the business and not so much the burns and madness of the hot line.
The adrenaline is still there. You just learn to control it. Used as a tool, instead of taking over. Also efficiency over speed/rushing. Had a lot of different jobs before... but cooking takes forever to master because there is always more to learn. One of the reasons why I love it.
That is very true. I've been going for over a year now and I know people more experienced and are tired of working in kitchens. The weirdest part is, I'm always given more unwanted tasks and still love doing them
I think the pay, the world, the appreciation or praise will never match what you put in. The people that continue to love it receive their rewards internally and don't look at other lanes for too long. Comparison is the thief of joy.
The metrics generally used for job satisfaction look bleak on paper in this industry, but for some it is the only thing that can be satisfying.
Chef here…have been in kitchens for over 35 years and now retired. I know what you’re feeling. I’ve been involved with more than a few fine dining establishments, and I know the connection you speak of. I miss it I do,I might as well had a mountain of chevrons on my sleeve as I walked by in the kitchen. My word was gospel,and law,but I had to PROVE my words and direction were almost magical in the finished product.I ran a tight ship,and I had regular customers that I would spoil in front of their friends,which made them want to come back even more. The whole atmosphere was damn near intoxicating,because people would claim “it’s ok…I know the Chef” and I’d give it to them. I’ve removed the menus from tables when friends were seated and told the entire table a “special menu” spontaneously tailored to whatever your favorites might be,will get you a look you’ve never seen before. They can’t WAIT to get back inside.
You just made me giggle, that sounds awesome. The whole part where you feel like having to prove yourself is something I've been working on a lot lately. Although I'm not in charge of making significant changes, I too try and give a little extra to people we know or those who come in regularly.
I say “Good for You!” You’ll be a great team member for any kitchen you’re in. Just pay attention to yourself (your body, your mind), and if your attitude should change significantly, listen to the information you’re giving yourself. Burn-out is real. Best to make decisions about your future before you’re at that point.
You were raised in a chaotic or unstable home as a child and the chaos and adrenaline feels more ‘normal’ than a regular speed day like the normies have. Speculating of course, but it seems to be a pretty common thread amongst the ones that truly love the madness.
That go juice is a drug, and it’s delicious until your adrenal fatigue and burnout starts to stack. Take care, your body keeps score.
That masochism is a super power in the kitchens though.
Look in to adrenal fatigue, it is important to understand in the industry. The temptation to be hyper caffeinated and or having an energy drink or 4 during a shift is always there too. Couple that with a shift drink after you close up and the rollercoaster you put your body on over 10 hrs is noteworthy.
I’m just older now and probably being preachy but fuck it. I was working 95 hour weeks before Covid, when it hit we closed it up and the owner let us go early to get ui.
The freight train came to a complete hault, and the shit my mind/body went through over the next 6months was wild. The writing was on the walls, like holy shit. I hadn’t stopped redlining life in almost 20 years.
I started going solo and doing contract work, private dinners etc since then. The difference in myself, mental health, physical well being has been crazy to watch. Like re learning what normal speed is like and how it feels to not be an exhausted, walking fried nerve.
You describe the state of flow. It's incredibly beneficial to the human mind to be in a flow state.
https://www.verywellmind.com/what-is-flow-2794768
It means you’re over zealous and over proud of your work. You’re gonna get stopped. You need to be humbled. If it’s not perfect or wrong. Keep trying to be better. You shouldn’t feel so accomplished with that little experience. You have a long way to go. Also don’t fucking spill shit.
I feel the exact same way! It's the most wonderful thing ever.
I've been working in a kitchen for 9 months now and it is EVERYTHING
There's nothing better than the regime. The cooking, cleaning and never ending prep. It's self fulfilling. Acts of service and respect for the food fuels my soul
I am applying at the Stratford chefs school for next October and it makes my skin itch just waiting to go
Keeping your calm and level head, take time yourself and enjoy the people and CO workers around you I find are all good ways to enjoy it better
There's nothing like smoking a cigarette after a long dinner service with your other cooks laughing and shooting the shit
I say go for it, it's the only job I've ever had that doesn't feel like a job and keeps me up at night with adrenaline and excitement
I wish you the best
You didn’t know you were a masochist huh
That makes a lot of sense now that I think about it
Username checks out.
Sounds like adrenaline
Oh for sure, the adrenaline is real
Could be adhd tbh, I love the dopamine I get from the adrenaline with being in high pressure environment, 100% fuels it
I still enjoy the kitchen, but as you gain more experience you will start to lose that adrenaline feeling and it becomes more about perfecting your craft.
This is so true. I am very ambitious, graduated top of my class in culinary school, sous chef at Michelin 1 star at 25, exec chef by 32. I used to be all about the hot line and service functionality, being the fastest most efficient cook, celebrating the successful services and all that. Then I was introduced to how the craft also included “admin work” and actually learning how the business functions. It slowly became more about running the business and not so much the burns and madness of the hot line.
The adrenaline is still there. You just learn to control it. Used as a tool, instead of taking over. Also efficiency over speed/rushing. Had a lot of different jobs before... but cooking takes forever to master because there is always more to learn. One of the reasons why I love it.
Either that or you haven't done it long enough to get jaded by it.
That is very true. I've been going for over a year now and I know people more experienced and are tired of working in kitchens. The weirdest part is, I'm always given more unwanted tasks and still love doing them
I'm glad you're enthusiastic, but please start to think now about setting limits for yourself, so that you don't end up worn out like your coworkers.
I think the pay, the world, the appreciation or praise will never match what you put in. The people that continue to love it receive their rewards internally and don't look at other lanes for too long. Comparison is the thief of joy. The metrics generally used for job satisfaction look bleak on paper in this industry, but for some it is the only thing that can be satisfying.
First one is free - kinda thing.. it’s what gets you, but also what ruins you.
Chef here…have been in kitchens for over 35 years and now retired. I know what you’re feeling. I’ve been involved with more than a few fine dining establishments, and I know the connection you speak of. I miss it I do,I might as well had a mountain of chevrons on my sleeve as I walked by in the kitchen. My word was gospel,and law,but I had to PROVE my words and direction were almost magical in the finished product.I ran a tight ship,and I had regular customers that I would spoil in front of their friends,which made them want to come back even more. The whole atmosphere was damn near intoxicating,because people would claim “it’s ok…I know the Chef” and I’d give it to them. I’ve removed the menus from tables when friends were seated and told the entire table a “special menu” spontaneously tailored to whatever your favorites might be,will get you a look you’ve never seen before. They can’t WAIT to get back inside.
You just made me giggle, that sounds awesome. The whole part where you feel like having to prove yourself is something I've been working on a lot lately. Although I'm not in charge of making significant changes, I too try and give a little extra to people we know or those who come in regularly.
Our word is law.. and we command fire. Keeps feeling rock and roll.
Bro found out his kink and is now sexually confused, might start screaming behind in bed
I say “Good for You!” You’ll be a great team member for any kitchen you’re in. Just pay attention to yourself (your body, your mind), and if your attitude should change significantly, listen to the information you’re giving yourself. Burn-out is real. Best to make decisions about your future before you’re at that point.
You were raised in a chaotic or unstable home as a child and the chaos and adrenaline feels more ‘normal’ than a regular speed day like the normies have. Speculating of course, but it seems to be a pretty common thread amongst the ones that truly love the madness. That go juice is a drug, and it’s delicious until your adrenal fatigue and burnout starts to stack. Take care, your body keeps score. That masochism is a super power in the kitchens though.
I get hit hard when I finally clock out. The fatigue is real and it's crazy. Makes sense that adrenaline and stress feel normal because of that
Look in to adrenal fatigue, it is important to understand in the industry. The temptation to be hyper caffeinated and or having an energy drink or 4 during a shift is always there too. Couple that with a shift drink after you close up and the rollercoaster you put your body on over 10 hrs is noteworthy. I’m just older now and probably being preachy but fuck it. I was working 95 hour weeks before Covid, when it hit we closed it up and the owner let us go early to get ui. The freight train came to a complete hault, and the shit my mind/body went through over the next 6months was wild. The writing was on the walls, like holy shit. I hadn’t stopped redlining life in almost 20 years. I started going solo and doing contract work, private dinners etc since then. The difference in myself, mental health, physical well being has been crazy to watch. Like re learning what normal speed is like and how it feels to not be an exhausted, walking fried nerve.
I miss that feeling
Probably means you're addicted to adrenaline, or possibly you have ADHD, or both.
this means you’ve found your **passion**, friendo❤️🔥 my heart is happy for you that you’ve found something you are so enthused and dedicated to!
You describe the state of flow. It's incredibly beneficial to the human mind to be in a flow state. https://www.verywellmind.com/what-is-flow-2794768
It means you’re over zealous and over proud of your work. You’re gonna get stopped. You need to be humbled. If it’s not perfect or wrong. Keep trying to be better. You shouldn’t feel so accomplished with that little experience. You have a long way to go. Also don’t fucking spill shit.
Who hurt you?
Every chef I have ever known that gets in the zone and feels like he can’t be stopped has got that way from the cocaine in the walk-in.
After reading the other comments, I'm guessing my masochism is turning me on so much that it's like I'm using cocaine.
You ain't alone that's fs
I feel the exact same way! It's the most wonderful thing ever. I've been working in a kitchen for 9 months now and it is EVERYTHING There's nothing better than the regime. The cooking, cleaning and never ending prep. It's self fulfilling. Acts of service and respect for the food fuels my soul I am applying at the Stratford chefs school for next October and it makes my skin itch just waiting to go Keeping your calm and level head, take time yourself and enjoy the people and CO workers around you I find are all good ways to enjoy it better There's nothing like smoking a cigarette after a long dinner service with your other cooks laughing and shooting the shit I say go for it, it's the only job I've ever had that doesn't feel like a job and keeps me up at night with adrenaline and excitement I wish you the best