I really don't get why chefs need to turn the kitchen into a battlefield, amirite?

Don't forget lots of cocaine.

by arenner 1 week ago

This is war, Peacock. You can't make an omelette without breaking eggs -- any cook will tell you that.

by Anonymous 1 week ago

But look what happened to the cook!

by Anonymous 1 week ago

Colonel, are you willing to take that chance?

by Anonymous 1 week ago

Unexpected Clue reference.....nice.

by Casey99 1 week ago

Not that I know anything about this profession, but it's probably like most others that deal with deadlines. Not enough time, not enough people, always rising goals

by Anonymous 1 week ago

When I worked as a line it was 100% this management squeezing us by constantly keeping the place understaffed for max efficiency, customers constantly in and out, bosses looking like they were gonna drop dead gtfo out of there fast

by Anonymous 1 week ago

If you've ever worked in a kitchen in a busy restaurant during rush hour, I think you wouldn't be asking this. It's less of a battlefield, and more like a ship at storm with all hands on deck to fight for their lives.

by Zblanda 1 week ago

This is true, but, Ive met very very few career chefs with any charm or wit in their personality.

by Crystal43 1 week ago

Great analogy!

by Anonymous 1 week ago

Meal Team Six over here! Hey Rambo, cooks are the guys that CAN'T fight. You're not on the battlefield, you're in the mess hall making grub for real soldiers. Get over yourself. lol

by Anonymous 1 week ago

By real soldiers do you mean guy sitting in a chair with an Xbox controller drone bombing pregnant women, or 11b infantry indiscriminately killing civilians up close and personal?

by qbeatty 1 week ago

I mean the ones not wearing aprons.

by Anonymous 1 week ago

So by real solider you mean the 46s public affairs specialist manning the army's twitter account. Got it.

by qbeatty 1 week ago

are you implying his analogy is stolen valor? That's a crazy take

by drew62 1 week ago

I am using his analogy to mock the analogy. It's completely ridiculous.

by Anonymous 1 week ago

something tells me he didn't mean it literally

by drew62 1 week ago

Work as a line cook and you'll understand. So many people live in blissful ignorance when they order their food at restaurants and it arrives in 10-15 minutes alongside 4 different orders from 3 different customer groups. Add the woes of customer service and the pressure is on

by NoEmployment 1 week ago

Hospital lab tech here. I had night shifts where all stat orders came at the same time, emergency room had me on speed dial for results etc. People their lives were actually at stake. Most of those shifts no one yelled at anyone. Kitchen work is time sensitive, but to me actually yelling at people for causing a delay is immature af.

by OldShoulder6670 1 week ago

I wonder if being paid significantly more has anything to do with that. Completely different settings with different wages and people are wondering why they aren't acting the same? are we serious?

by Anonymous 1 week ago

I worked back of the house, front of the house in many restaurants over many years , and then eventually got a job as a med tech. In the beginning when coworkers complained about the working conditions I was amazed because it's literally night and day compared to the kitchen. Like most shifts I just listen to music and use the microscope a bunch, only interacting with others when I want

by drew62 1 week ago

Bro, you're sitting in a room w airconditioner on. You're not on your feet in a hot room w 100 orders and managing a full blown team of people. Customers are gonna LEAVE if it takes longer.

by GrapefruitFearless 1 week ago

Also, the shop's reputation depends on you. One bad review online and you can lose everything overnight

by StatusSquirrel 1 week ago

It's like when my boss sends me five emails at one time and wants an answer on all of them, immediately. And, I'm like, you oil rig workers think you have it hard?

by Anonymous 1 week ago

Don't forget the servers coming in with "I forgot to put on the ticket that this order's sos" just as it's plated 😭

by Anonymous 1 week ago

I'm not a cook and can only make an educated guess, but I think the screaming is safety and speed. A cook could just walk around people in the way, but that can eat up valuable time on something that could burn or be overcooked and has to be thrown out. Plus, if either of you has hands full, especially with sharp or hot stuff, not screaming that you're passing through will hurt someone. Now, when it comes to insults or aggressive yelling on shows, that's either Incredibly rookie mistakes from people who definitely should know better or Just for entertainment value.

by Anonymous 1 week ago

Lol. Do you realise how hard cooking is? Remember the times when you have gotten angry over someone entering into kitchen when you're cooking/cleaning? Cooking is hard asf. You're not in an AC room performing a surgery once in a month or in a court room once in a while to argue in an AC room. You've deadlines, customers, heat, burnt food- everyday. Do you realise how hard it is?

by GrapefruitFearless 1 week ago

It's the time crunch that brings it out

by Anonymous 1 week ago

yes - it's just food and ain't THAT serious... but at the same time we live in an age where a customer will get a badly cooked meal and go straight home to put up a 1 star review on google. People get very emotional over food. It's dumb but that's just the way it is

by jakubowskidarry 1 week ago

its time sensitive, and the best food can be time sensitive to within a matter of seconds 10 seconds over done, and you just wasted £20 of ingredients if you are doing a pan full of them, and restaurants swing between profit and loss on such things basically, 10 seconds over, on a regular basis, and your business just tanked and the bank is coming for the house your kids live in, and your confused why they get stressed??

by Which-Lab2795 1 week ago

They're basically managers working under time limits who never got taught how to manage people. They can manage food for sure but managing people is a whole different skill that doesn't get taught enough.

by Merrittschmidt 1 week ago

If a chef wants quality and consistency, high standards must always be maintained and taken seriously. One dish wrong or poor customer experience can motivate the customer not to return or give bad reviews to others. Source: The son of a chef

by Anonymous 1 week ago

Just an observation on the hygiene. As someone who has worked in restaurants all my life. Chefs are almost always the least hygienic. They think that because they are the chefs they dont need to follow the rules. And they do get a pass. Might be a personal anecdote but i was also once watching a video about a guy that was gonna cook for the G8 summit, so a camera team got there to film him and ask him questions, what he was gonna cook, show the kitchen etc. They got to a place where there were butter cubes and the interviewer asked what it was and the chef just grabbed a few without gloves, said it was butter cubes and threw them in again. This man was cooking for obama, puttin, merkl etc. Still gets a pass.

by Anonymous 1 week ago

He's gonna use those to cook most like. When you're cooking handling food with hands isnt bad. Heat tends to kill most harmful bacteria. You're more likely to get sick from your server than you are the chef who touches uncooked food with bare hands.

by Anonymous 1 week ago

He wasnt cooking. The dinner wasnt gonna be until the next day.

by Anonymous 1 week ago

I feel for your wife ngl Getting yelled at for nonsense? No thanks

by No-Warthog 1 week ago

Would you rather someone says something loudly that hurts your feelings or a scalding hot pan in your face?

by Anonymous 1 week ago

What do you not understand? He had already made a plan to grab a pan, turn around and walk forward. And suddenly she shows up in the middle of it? He had it planned! She should be more considerate, of course he is going to yell at her

by Anonymous 1 week ago

But damn she is your partner. Is there no better ways to communicate?

by Anonymous 1 week ago

I don't yell at strangers let alone my wife Grow up and talk. Communicate like an adult.

by No-Warthog 1 week ago

It is called being a nerf

by Creepy_Food3293 1 week ago

It's RAAAAAAW!!!!!

by Afraid_Astronaut1402 1 week ago

The Bear lol

by Anonymous 1 week ago

100%….i did the same

by Anonymous 1 week ago

And $1000 meals… which are amazing but the lack of camaraderie would kill me.

by olaf52 1 week ago

People being pleasant and normal doesn't make for entertaining tv. Those shows are essentially rage bait.

by OldShoulder6670 1 week ago

Food service in general is very stressful. If a very high quality is expected it is even more stressful. Mistakes can make things drastically more stressful. Chefs are prestressed for this haha. Some do take it way too far

by eunamoore 1 week ago

TV chefs are 100% putting on a show for the cameras. That said it can get intense in the back of the house during a rush, and nice words will not be used when asking for things. Very not nice words will be used when asking for something that is late.

by qbeatty 1 week ago

In a restaurant where I worked, we had lead cook who would bully good workers into quitting. Everyone rejoiced when he will finally left. In my opinion, he caused more turnover than he was worth.

by Anonymous 1 week ago

Depends really I've seen. Kitchen where the chef wasn't loud everyone did great, and I've seen the opposite, all depends i guess

by Bednarcletus 1 week ago

From the time I spent in France it seems that being an asshole is an essential part of being a chef. They teach that way then the students eventually become the asshole when teaching others

by Anonymous 1 week ago

Chefs made me hate hospitality more than the customers tbh. I've met one chef who wasn't a complete douchebag. One.

by Anonymous 1 week ago

AFAIK a lot of the chefs doctrine and styles originate from France from around 1900. A lot of those chefs were veterans of the Franco Prussian war and led their kitchens in a military style. When those chefs and their students went abroad they popularized the style of kitchen management.

by Anonymous 1 week ago

That's why I got out of the industry after almost 20 years. Like dude it's just food, calm down. But also that became a slippery slope where pretty much most deadlines feel like that to me now. The more you learn about productivity vs pay for that level of productivity the more I feel like you'll feel this way

by Balistrerigene 1 week ago

And they get pissed when you don't call them chef, god forbid I use your name like cmon this isn't the military calm down

by Anonymous 1 week ago

Part of me is convinced that all chefs were viking warriors in some past life. I've never worked in a kitchen and I doubt the TV shows really give an accurate depiction but if most chefs are like the ones who roll with Gordon Ramsey, its very easy to see how it becomes a battlefield. I haven't really understood the psychology behind making food your craft, but the dynamics of a restaurant are kind of like a battlefield on a grand scale. The food seems almost irrelevant, its more like the final proof, the litmus test for whether or not its worth it

by Anonymous 1 week ago

Its not about serving food, its about serving perfection to fickle stupid people and getting them to agree its perfection, which is one of the most satisfying things there is

by Anonymous 1 week ago

Every chef I've ever met had some frothing self hatred going on. I'd call that projection. Look up Gordon Ramsey and Norm MacDonald on Conan. "Why would you become a cook?!?"🤣

by Anonymous 1 week ago

Because clients and waiters don't understand physics or cooking times, they believe their hunger, their need for tips, and being way too on the nose, can speed up the time it takes for food to be cooked.

by Anonymous 1 week ago

Dumb question but what would make it so kitchens aren't so hectic? More room? More cooks? Customers who don't mine waiting?

by Aggressive-Swing-273 1 week ago

Idk, maybe food made with hatred is just better.

by Anonymous 1 week ago

You've never worked in a real kitchen and it shows. People don't get mad just because someone is in the way. There can be 6 or more chefs in a kitchen, each one responsible for different aspects of meals and dishes. They rely on each other to be in perfect syncronicity so they can serve entire tables at the same time. If one chef is 2 minutes behind on a component then your steak could end up overcooked. It's not life or death, but it's important

by JealousAd5341 1 week ago

The PAYING customers will bitch about their food taking too long. That's the only reason this happens. It's always money

by Oyost 1 week ago

Time managment is very stressful. It's hard to microwave my fried rice sometimes. I completely understand the stress.

by Anonymous 1 week ago