how to survive in a michelin starred restaurant

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[idkdude]

Looked away for a second and thought the dough was airheads

[axeltech]

I used to work in a michellin star restaurant, long working hours and six days a week, i quit.

[btrymusic]

The true kitchen experience is to work yourself into the ground doing this for 30 years and end up as a coke addict

[kylebutler]

Glad I left that industry and retrained. 85-100+ hour work weeks. Working every weekend, back to back 17+ hour long shifts, feet hurting, back aching from bending over constantly to pull food from the fridges, cuts, burns and scolds, stress, arguments, and then the cleaning (the bit which broke me entirely, as you're already tired and now you're on your hands and knees scrubbing dried sauce from a leg). Coming home exhausted, stinking of food and grease, showering, then knocking yourself out with a bottle of wine so you can at least get *some* sleep instead of lying there feeling anxious that sleep wouldn't come soon enough to feel rested by morning.
Now I get paid more to sit at a desk with a laptop, I can work remotely from my home desk or a terrace in spain, I have time to go to the gym, kiss my wife and hug my kids. I'm actually in work right now typing this lol. I rarely eat out anymore because I want that industry to die, I'm a conscientious boycotter. I'll go if my wife asks but thankfully she's satisfied (oi oi) with my cooking at home. Sure, not every kitchen is hell (this one looks ok), but far too many of them are. That's why so many chefs abuse cocaine and alcohol, the cocaine to get them through the day and the booze to dull their pains. In the last kitchen I worked in, *everybody* was using cocaine on their shifts (except for me), stupidly I kept wondering why people needed to go to the toilet so often. Every chef, every waiter and waitress, every bar-keep, the only person who might not have used cocaine was the manager.
That industry needs serious reform and regulations.

[curlyhairdudeify]

They better have 2 teams working because I'll be damned working that early on the morning to that late in the afternoon, or night.

[jamesphlames]

I had a beautiful hard working friend in Perth, Australia who climbed the ranks in the fine dining world as a chef. He would often cook for celebrities and always had incredible photographs to show us with the cream of the crop regarding social events.
But he was secretly an addict. He used substances to keep up with the heavy work load; something to keep him fired up during the day and something to bring him down at night.
He eventually died at the age of 38, alone in his car.

[snowdroppax]

So just for everyone curious the average pay for a chef working at a Michelin star restaurant is around 19/hr. My local taco bell is hiring for 18.50 an hour. I'd rather work 40 hour weeks at a taco bell than work in a 'prized' position 80hr weeks for 50 cents more.

[minimayhem]

Oh that’s weird, growing up my dad taught me how to cook and one of the things he told me was that one of the best ways to mince something was to rock the knife back and forth across the board. I had no idea it actually had a specific name, for me it was just the way that you minced something.

Context, no, my dad has no formal training in cooking, for him I think it was just what made the most sense after trial and error.

[jesseteodoro]

I dont understand anything about the restaurant scene or how employees are compensated, but one thing I feel like I'm noticing about this whole scene is that restraunt owners are taking advantage of their employees "passion" and working under the guise of "family" or "team". Idk, maybe I'm completely off base.

[KlaximumSkroeft]

Come home from my shift in the michelin starred restaurant I work at, take off my pants, sit down on the toilet, open YT shorts...
it's a fella recapping basically my day. Damn you, algorithm.

[brittalex]

My sister was a chef for years, working late every night, 2-3 hour breaks in the late afternoon every day so you spend time driving home only to have to come back or find a way to utilise that time, standing the entire shift, not great pay and working every holiday and weekend.
I'm honestly astounded that anyone does this job.

[davidm]

Why do Michelin restaurants always have to be so damn dark?

[louisazraels]

gotta love that free labor
almost every other industries and trades pay the trainees, keeping in mind that by the time they do stages they already have some qualifications as well.

[sweetncool]

I hate cleaning the most out of working in the professional kitchen. Worked at a michelin star restaurant in Italy. It was like clean this, clean that, scrub this, take that machine apart and clean the whole thing. I wish I could've just paid someone to clean at the end of the night when work was done 😁

[lawncaretoamillion]

Work 14 hour days. Get paid $17 an hour.

[Keyndoriel]

I almost wish I could deal with the stress. The companionship of a good crew like that is hard to find, but I could NOT do what you do man. Yall make it look so easy, haha

[gohawks]

We really need to stop overworking people! This is beautiful and amazing, and should just be appreciated for what it is. It sucks that on the one hand, everything seems so cool, but then you have to draw back the excitement because the people doing the work possibly are being treated bad and paid worse. Can we just pay people properly, get rid of tips, and allow people to live decent lives? I guess this is now the American dream (as in, feels impossible ☹️)

[gatnukez]

10:30 am to 11ish. hopefully its worth it bro. I know people in dive bars who make more than $1400 weekly. for a fraction of the hours. Working your way up often times will drain your time/happiness. Unless you "love it". if so, more power to you. if not, screw.

[RealJohnMc]

Lmfao it does look like the Cheesecake Factory bags

[sealswimswim]

I admire the creativity and techniques.