When people are thinking of taking their first steps into kitchens, many around them are quick to give advice. They will warn of the toil involved, the strength of character and the stamina that are needed, the long hours… But however much warning is given, one is always quick to disregard it and shrug one’s shoulders because really, how hard can it be?
In my years working in kitchens I have seen hundreds come and go; eager at the start but quickly disenchanted and just as eager to get out. Only a small percentage of people who walk into the world of gastronomy stay there once faced with this harsh environment.
Below is a list that I compiled of all the realities of day to day life as a chef, based on my own experience as well as on my observations.
What you can expect from making a living in a professional kitchen:
