Why I Quit Being A Chef: Pros And Cons Of Working In The Kitchen

My Home Kitchen Essentials (affiliate links)

[kindalingers]

Dude turn this channel into a cooking channel we are 100% here for it

[valmojica]

Message from an 80 year old! Do what makes you happy! Life is really too damn short! You’ll be ok, trust me!

[therealchefboyardee]

I'd like to share my story as i relate to yours.

I am 28 years old, ive been cooking since i was 8, professionally since i was 17. On december 31st 2021, the gouvernment shut down all restaurants and i lost my job for a 3rd time since the pandemic (i live in Canada aswell). The pandemic made me think about my career and my future.

During my 10 years cooking in restaurants, I slowly lost touch with hobbies, friends and family. I was barely seeing my gf, i was working 7 days a week, 70+ hours a week, worked on birthdays, holidays, never had any vacation. I accepted poor work conditions but the food industry is filled with big egos. If you hurt yourself you still have to work, its always a contest on who can outwork the other one.

I worked in foodtrucks, hotels, bistros, high end restaurants, etc. I pushed myself to the limit. Sometimes i could work from 9am to 3am. I worked as a dishwasher, commis, prepcook, linecook, souschef and a chef. I think i needed to push myself to exhaustion and burnout to finally understand i couldnt to do it anymore.

The food industry can be wonderful but sometimes it can crush the strongest workers. Ive seen people laugh, cry and scream. Ive seen the best and the worst out of coworkers and bosses. Ive seen care and abuse. Ive seen so many people quit the industry and I honestly thought i never would. I lived horrible conditions while loving the job, its so weird to explain.

The best way I can describe this industry would be "Duality".

Another major downside is the money, it took me many years to achieve a good salary and with the economic crash, i could barely make it. I had friends with different careers doing half my hours but double or triple the salary.

Like you said, food will always have a special place in my heart but the place it will hold in my life has to change. I was doing it for the love of food and giving to others. Now I focus on me. My time, my friends, my family, my hobbies, my work conditions, my money, my vacation and my freedom.

Cooking for so long, quitting feels so weird. I feel sad but relieved at the same time.

[superprincessgem]

As someone who also went to culinary school and it’s trying to figure out life, we are here for it. One thing about being passionate about food and cooking is that they’re are endless possibilities! Restaurant work, home chef, personal chef, speciality groups, brewing, etc. I hope you find success in whatever you do!

[talkandeattv]

im a chef and I FEEL THIS !!! no one talks about all that comes with the restaurant lifestyle. once i have enough money saved up im buying land and quitting restaurants forever.

[marvinhunt]

Ryan good luck man
I used to be a chef.
Chef life was hard on relationships. I hope all goes well for you and Joe.
Truly appreciate you both

[adamdot]

My favorite barista here in Cleveland was a software developer. He also had a previous, much larger coffee/pastry shop before his current shop. He likes having a smaller shop and customer base because he can focus on what makes him happy about making coffee.

[johnmones]

I’m so happy to hear that you’ve made the decision to move on. We all need to make the change to things that are satisfying and enriching. You are articulate and engaging and I appreciate all the reasons for starting a new chapter. I hope you don’t stop doing your cooking vlogs. I find those inspirational. Good luck on this journey and a life that makes sense. 🙏👍😎

[PokhrajRoy.]

I just want to say that no matter your decision, we’re still here to support you and wish you all the best on your future endeavours. And yes, restaurants can be a taxing workplace.

[jeivee]

Wow. I'm just a week into my Barista course. I am moving to this next chapter of my life. I, too, am moving on to the land of the bean. Good luck to both of us.☕

[scottshoyer]

I've been exactly where you are!! I was a restaurant lifer. I'm 51 now and have been working in restaurants since I was 13 years old (my dad owned restaurants). I figured I'd always be working in the industry until the day I died.

But then I had kids.

Having kids was the turning points for me. I just couldn't watch them grow up from the sidelines while I'm working every night and weekends and holidays. It was the hardest decision of my life to leave kitchens because I loved it, but I love my kids more.

[wilmavoss]

I find it so sad how making a career out of something you love often takes some of the happiness away from it. Happy that you'll still keep cooking :))

[mindyourmochi]

I just wanted to say that both your and Joe's content is really fresh and inspiring. It's been really great to see two people taking on the world with each other and pursuing passions, business, health and wellness. Thank you for sharing as much as you do! Can't wait to see where the new endeavor takes you.

[CheffyD]

You made the hard choice that we all run into eventually. It's the one conversation I think that culinary schools fail to approach or prepare us for. As I've progressed in this industry it's a conversation I've always tried to have with ever young cook I've come across. Congratulations on choosing yourself, you can always go back if/when you want

[kaiden.ortegon]

Feel exactly how you feel life isn’t about your career or a label u create for yourself it’s about the connections you make and the memories u create. Gonna have a blast can’t wait to see more, best of luck!!!

[silentbutfriendly]

As someone that's done catering for 4 years I can tell you I fully understand where you're coming from. The wear and tear on your hands alone whether you're expecting it or not is hard. Wishing you good luck with your future endeavors

[smjack]

I to went to culinary school and left after about 10 yrs and now do IT. Loved it while I did it but don't miss it at all. Don't miss working all evenings, all weekends, and almost all holidays. Love what I do know and own my own IT business and make my own hours. Hope you find your journey.

[angelsanchez]

I just left my Sous Pastry gig to barista! I start in two weeks and haven't been excited about anything like this in a while! 100% on the same page as you right now :) Take care and if you have any good learning resources send them over! I'm so excited to have more time and work on content/other hobbies and everything else that comes with being out of the kitchen. Wishing you the best of luck and hope there's stuff you share about your coffee experience!

[SuperDannyrulez]

Right now I'm going through an extremely tough time after being passed up on an internal position at a company that I was working towards for years. Please people don't let life pass you by. Don't wait for anything to come to you, fight for what you want and make career pivots as needed. Never find yourself in a position like me where you feel like you wasted so much time. I am happy that you identified you are ready for change and made the leap of faith. Wishing you only the best <3!

[charlesbarrowbooks]

Good luck Ryan. I wish you the best for your exciting new future.