what you dislike as a chef

2 min read 27-12-2024

A Chef's Confessions: The Things That Make Me Want to Throw in the Towel (and the Kitchen Utensils)

As a chef, I've poured my heart and soul into crafting culinary masterpieces. I love the creative process, the satisfaction of a perfectly executed dish, and the joy on a diner's face when they take their first bite. But let's be honest, the kitchen isn't always a glamorous place. There are certain things that, frankly, drive me absolutely bonkers. And I'm ready to share them.

1. The "But I'm Allergic to Everything" Customer

We chefs strive to create delicious and exciting menus. We carefully source ingredients, develop innovative recipes, and consider dietary restrictions. But then comes the customer who claims an allergy to nearly everything. It's frustrating to try to accommodate someone who's seemingly allergic to the entire culinary world, especially when their claims lack any real medical basis. A simple request is one thing; impossible demands are another.

2. The Micromanaging Customer

"Can I get this dish without the spices?" "Can I have it a little less cooked?" "Could you make sure it's not too salty?" The endless stream of specific, often contradictory requests can be incredibly taxing. I understand wanting certain modifications, but when it becomes incessant micromanaging, it undermines the chef's creativity and expertise. We're professionals; trust us to do our job.

3. The Wasteful Diner

I'm passionate about minimizing food waste in my kitchen. We meticulously plan our orders, utilize every scrap possible, and compost responsibly. Yet, seeing perfectly good food left uneaten on plates is disheartening. It's not only disrespectful to the time and effort invested in the meal, but it also contributes to a larger environmental problem. Please, order realistically, and if you can't finish your plate, consider taking leftovers home.

4. The Lack of Respect for Kitchen Staff

Working in a professional kitchen is demanding. It’s hot, it’s fast-paced, and it requires precision and teamwork. Yet, some diners seem to forget that the people crafting their meals are humans deserving of respect. Rude comments, condescending attitudes, and unfair criticisms directed towards the waitstaff or kitchen staff are simply unacceptable. Remember, your meal is the result of a collaborative effort.

5. The Inconsistent Ingredient Supply Chain

This one hits close to home. As a chef, sourcing high-quality ingredients is crucial. However, inconsistent deliveries, fluctuating prices, and the unreliable availability of seasonal produce can disrupt the entire kitchen workflow. It forces us to constantly adapt and improvise, often leading to stress and menu changes. Building strong relationships with reliable suppliers is essential, but it's not always easy.

6. The Never-Ending Cleaning

Cleaning is an intrinsic part of being a chef. However, the sheer volume of cleaning required after a busy service can be overwhelming. From scrubbing down equipment to sanitizing surfaces, the never-ending cycle of cleaning can feel like a Sisyphean task. It's a necessary evil, but it certainly takes its toll.

7. Dealing with Difficult Colleagues

While most of my colleagues are fantastic people, there are always a few who can make the work environment unpleasant. Personality clashes, laziness, and a lack of teamwork can negatively impact the entire kitchen’s productivity and morale. Maintaining a positive and collaborative environment requires constant effort.

Ultimately, the culinary world is full of challenges. While these frustrations are part of the job, they don't diminish my love for cooking. But sometimes, even the most passionate chef needs to vent! Maybe next time, show a little more appreciation for the culinary professionals who are working hard to create your delicious meals.