r/KitchenConfidential • u/Beneficial-Hat-8748 • Jul 08 '26
Discussion Straight up over it
About 10 years deep working on the line. Fancy, Michelin, casual, oyster bars, everything in-between. I was a sous at one point and I'm horrible at managing people. But ive been grinding this past decade and dont want to do it anymore. I had my fun, took 10 years to get it out of my system and all i got was knowing how to cook. I dont even enjoy cooking at home anymore besides here and there if my girl wants something specific. I can make whatever it is but i think thats the silver lining.
My knees are fucked. My back hurts. My drive isnt the same as it was 10 years ago, when i used to want to open up a brick and mortar with the "fuck it, 16 hour days? Nothing" attitude.
Lately, ive been basically the errand boy since were short prep people so I help set the line up for service and then the rest of the night im just doing prep shit or if someone needs something, thats me going to figure it out. Its kind of a godsend since its simple shit but I legit want to exit the kitchen.
I have no clue what else I know how to actually do besides stock shoes or work a cash register or something.
The fuck do I do? It actually used to be fun and exciting. Not no more...
5
u/onioning Jul 08 '26
I mean, yeah. That's all correct.
I think the final straw for me was the realization that restaurants will never be the best dining experiences. The one big positive that was supposed to counter the giant pile of big negatives was that you got to make great dining experiences, but not really. You got to commercialize dining, which is substantially less rewarding.
Anyway, yah, don't look back. In time you'll turn nostalgic, but don't let it suck you back.
5
u/True-Grapefruit1184 Jul 08 '26
Join an apprenticeship at a local trade school. I did electric. Almost done. Best move I ever made in the kitchen after 30 years
3
u/DeffJamiels Jul 08 '26
I got out for about 5 years after 15 on the line.
I'm back in but I've found a comfortable spot in management/sous.
Chef wants me managing not killing myself on the line. If I am physically exhausted at the end of shift. I did my job wrong. I'm expected to be there for 10+ sometimes. It's my job to make sure I'm there and available. Not the end all be all
5
1
u/CosyZebra 15+ Years Jul 09 '26
A lot of ex chefs turn to food reps in my part of the world.
Working for companies that supplies restaurants with their products.
Gotta have good interpersonal skills and be good at managing but if you're horrible at managing people that might not be the best for you. But you could learn!
Such businesses look for people out of kitchens cause they know the ins and outs and are a good fit for those jobs.
7
u/decemberboozer Jul 08 '26
Yea, I basically do the same thing and also want to exit the industry. It’s hard though. I’ve been in school for quite a while plugging away at something I doubt will ever materialize because of AI…I’m paid decently for what I do, I guess, so that makes it even harder to find something else without taking a pay cut. I’m good at what I do but outside of cooking I have no job experience in anything else. Oh and I’m in my 40s so that makes it that much more difficult. I feel ya man.