First world nonsense


I bet it messes you up a bit if you like drink and drugs and I think people in hospitality often like a bit. Knock off work dead late, then the drink and drugs start. Go to bed at something like 9am, repeat over and over. All chefs I have met seem to smoke too.
Its not war but top class kitchens are no easy life : heat ,long hours , split shifts , on your feet, everyone is a critic expecting the best, no failure rate , hierarchical, no time for nice , head chefs reputation ( and the success of a business ) depends on delegated tasks . Known more than one go under with drink or drugs as you say .
I know years ago head chefs were absolute terrorists on youngsters
 
Last edited:
I bet it messes you up a bit if you like drink and drugs and I think people in hospitality often like a bit. Knock off work dead late, then the drink and drugs start. Go to bed at something like 9am, repeat over and over. All chefs I have met seem to smoke too.
When I was at college during my apprenticeship, the college also done cookery and I noticed that like, stinkers, they were all scruffs aswell surprisingly
 
Wouldn't fancy either job
I don't think our bodies are capable of going " at least you aren't being shot at " as it closes down sending you into a panic attack
Whatever the situation
Daft hours for average money in a kitchen I assume
 
Anybody that does a job that causes them undue stress and anxiety should jack it in and look for something they can handle.
Why in the hell put yourself in those situations and be miserable.
 
"Some chefs said they were routinely subjected to endurance tests, like peeling "up to 150 fresh langoustines every day with our bare hands."

"Another said food would be thrown in their face if they made mistakes."

The most soft shite generation in human history. Fact!
Young uns these days can't even knack 150 langoustines.

We are finished as a species.
 

Back
Top