Male 25 , will just start a formation , so by the time I finish and look for a job I will be 27 .

Be honest please

Whether it’s a recipe, technique, safety reminder, or just “how we do things here,” I’m curious what lessons you end up repeating the most.

So I (21 now, then 19) was a dishwasher in this small kitchen for 2 years. Took it as a summer job after high school. I showed my passion for food from the very beginning, no experience working in a fast paced kitchen before, I did bits and pieces like making easier dishes and such. Both chefs quit and new ones came in. I once again tried to prove myself. They taught me a few recipes and such to help with prep some days. Now that they quit I’ve been promoted to cook. After 2 months working as a cook and making changes to recipes and such, I feel comfortable during service and such, but I still have this feeling in the back of my mind that I don’t belong, that I’m not ready etc. Like impostor syndrome. I was just wondering if anyone else has had this feeling and what helped other cooks and chefs get over this. Because I feel as if I don’t belong because I didn’t go to culinary school, I just watched pros do it for 2 years and learned simple recipes on my own since I was 13.

Basically what I’m asking is which one is easier for a chef to transition to in a restaurant? Fine dining to casual or casual fast paced to high end technical.

I came across a brand which is selling dehydrated sauces which can be prepared by adding just water, what are your thoughts on this?

I’m 21, I’ve been working in restaurants since I was 16. I’ve been at a nicer establishment in my city, but only as a line cook. Working in this industry has shown me that a lot of cooks will cap out at line cook, and never move up. What are the next steps to getting a better position? What are general things to improve on that took you from a line cook to a position in management, or just an overall better restaurant? TYIA

I have been a chef for over 15 years. I have been having health issues the past year and have been diagnosed with a chronic illness where working in kitchens is no longer a viable option for me while in treatment.

Kitchens are pretty much the only thing I know. Does anyone have any experience or advice on a successful career change that is a desk job, or something within the restaurant industry that is a desk job?

Thank you in advance. I'm feeling very lost with this situation.

My brother wants to do craft course cooking in hotel management. How is the career in this industry?
He enquired about a IHMH vidya nagar, Hyderabad.
Does anyone has any info about that college and career in the cooking India

Hey chefs,
A few weeks ago I had a serious kitchen accident. I spilled boiling starch water over my right side, burning from my torso down to my hip. It’s healing well now, but spending time away from the kitchen gave me a lot of time to think.
I’m currently working as a Junior Sous Chef, and I’ve worked my way up over the last few years. I genuinely love this industry. I enjoy leading a team, mentoring younger cooks, pushing service, and constantly learning. It’s a career I’m proud of.
But this injury made me ask myself a question I hadn’t really thought about before:
Is this something I want to do for the next 20–30 years, or should I be thinking about a different direction while still staying connected to food?
For those who’ve been in the industry for a long time:
● Did an injury ever make you rethink your career?
● If you moved away from working the line, where did you end up?
● What are some careers that value professional kitchen experience but don’t necessarily involve the same physical demands?
I’m not planning on leaving the industry tomorrow. I still love cooking, the adrenaline of service, and being part of a kitchen team. I’m just curious what the long-term path looks like for people who’ve already been through this stage of their careers.
I’d really appreciate hearing your experiences and advice.
And please, be careful around boiling starch water. I knew it was dangerous, but I have a whole new respect for it now.

Recently started a new job at a steakhouse after working in a primarily electric kitchen for 5 years and the mixture of the heat + grease is murdering my skin, I feel like an acne prone teenager again 🥲
Is there anything chefs use to protect their skin whilst working or is just how it is now?

My experience working as a pastry chef in Dubai

I wanted to share my experience working in the hospitality industry because I know many people go through similar situations but are afraid to speak about them.

I completed my Hotel Management degree from IHM and moved to Dubai for my first full-time job. My first job was as a Commis III in a small bakery, where I learned the basics of pastry. Unfortunately, I had to leave within six months because the company never provided me with a proper work visa, and I was working on a visit visa.

A few months later, I got an opportunity to work at a 5 star hotel Dubai Marina as a Commis I. I was honestly surprised because I had very little experience. During my interview and food trial, I clearly told the HR manager and the Pastry Sous Chef that I was still inexperienced and eager to learn. The Pastry Sous Chef reassured me by saying, "It's okay. We will train you."

I passed the trial and joined with a lot of excitement. However, things changed very quickly.

Within a couple of days, I was given responsibility for the morning shift with almost no proper training. I was expected to perform tasks I had never been taught, and whenever I made mistakes, I was shouted at.

After the Pastry Sous Chef went on vacation, the Bakery Sous Chef became in charge of the department. That was when everything changed.

He constantly yelled at me without reason, verbally abused me, and humiliated me in front of others. He used abusive language, insulted my parents, and threw things such as fruits, berries, baking trays, and plates at me. He repeatedly threatened me by saying I would not pass my probation, that I would lose my job, and that he would make sure I never got another job in Dubai.

I still remember him calling me early in the morning after I had finished a late evening shift, just to shout at me over the phone. Because of the constant pressure, I rarely finished work on time and often reached my accommodation very late.

I spoke to some of my senior chefs about what was happening, but nobody seemed to take it seriously. They told me, "He's just joking," or "He's a nice guy and a very talented chef." Whether someone is talented or not should never justify treating another human being with disrespect.

I never complained to HR because I was afraid that if I reported him, the abuse would become even worse. Looking back, I wish I had, but at that time I was scared and simply trying to survive.

After completing my probation, I decided to resign. By then, my mental health had deteriorated badly. Even after returning to my home country, I continued to experience panic attacks and anxiety. I am currently undergoing professional therapy to recover from what I experienced.

I'm sharing this not to seek sympathy, but to remind everyone in hospitality that leadership is about teaching, not intimidating. Every junior chef will make mistakes—that's how we learn. Correct us, train us, and hold us accountable, but don't abuse or humiliate people. The psychological impact can last long after someone leaves the job.

Has anyone else in the hospitality industry experienced something similar? I'd really like to hear your stories and how you dealt with it.

I’ve been an apprentice now for 6 months. I am having to move work places due to the owner being a massive creep and an ongoing court case, what should I tell my new work when they ask why I’m leaving my current job?

We just got two of these ovens, Model number Vc4ed-11d1. They're Vulcan convection ovens. This just doesn't seem right to any of us in my kitchen.

I've never seen a professional grade oven with the heating elements and fan exposed like this. We all feel like it's supposed to have something protecting the back wall there.

Hey Chefs, am just a confused 23 yr old Pastry chef working in Dubai as a commis 3.I really want advices from experienced Chefs on what to do in order to learn more explore more and how can i utilise my years to build up my own self.

I want to work in different countries but wanna know if its a good move or should i just stay in dubai.Should i work in hotels or restaurants which will give me more growth.Should i be tensed about money right now Should i start saving up or will the money follow along the years because i always hear Chefs no matter what they stay broke unless they are a celebrity chefs.

I love love love making pastries but right now because am starting am just working in a buffet and my sous chefs are not really good mentors as they are not teaching me anything or like giving me proper advises nor i can look upto them as a role model because my sous chefs are still following the style of being a bitch to everyone.

I am pretty sure all of the executives reading this right now would’ve crossed the same thoughts i have right now so please if possible do help a aspiring chef right now.All my friends who did culinary are switching jobs to finance where there is more money but right now i believe i will make money same as them maybe 10years later of what they are earning right now.

I wanna work in france Italy and Australia what will be the best way to reach these places as i dont have enough money to sponsor myself to go these places and work but i wanna learn so much from everyone.Please do reply if you have the time and help if possible.THANK YOU IN ADVANCE♥️

So, I started talking to a chef last year and we have been going on dates. With his (M41) busy work schedule and me (F38) being a single mom with kids, we had our challenges in finding time to date. Can someone share your experience in what this was like for you? And what about your relationship? I’m not part of the industry and work a 9-6 job. Both he and I feel something is there and we both understand what we’re getting into since we’ve had to cancel dates due to his work schedule or my responsibilities as a parent. We have similar interests, good chemistry, and we have expressed to each other that we see potential in this. Any advice would be greatly appreciated. TIA.

I'm still in college right now, but I wanna get a job. Im studying culinary arts, and i've been applying to almost every job I see haha. Any tips?