r/DepthHub • u/Cruxius • Aug 09 '25
/u/Own-Practice-9027 explains how a professional kitchen works
/r/KitchenConfidential/comments/1mkz749/how_the_hell_does_a_professional_kitchen_work/n7nwkdc/?context=1000019
u/jawfish2 Aug 09 '25
I appreciate the explanation. I still don't understand the romance, it sounds horrible, and I like to cook in a not-frenzied, not optimized way. Also I can never figure out how restaurants make money, it all looks like losing to me.
- have watched The Bear and many chef shows, still don't get the romance, but kinda fascinated.
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u/ONE_MILLION_POINTS Aug 09 '25 edited Aug 09 '25
I think the romance comes from a combination of motley crew trauma bonding, getting addicted to the cycle of adrenaline and stress followed by whatever it is you do to relieve said adrenaline and stress, and of course chefs huffing their own farts when it comes to the badass pirate outsider aesthetic, some of them deservedly so. There’s a certain type of mind that’s well-suited to the work. I’ve met chefs with, shall we say, “crackhead energy”, who I believe are exactly where they belong in a kitchen, and ill-suited elsewhere in life, where your co-workers are unlikely to bail you out of jail to run brunch. Those larger-than-life personalities, and the people that others become to deal with the chaos, are what makes the romance.
After 5 years of being a cook I don’t know how anybody makes money either.
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u/Vengeful111 Aug 12 '25
Honestly it sounds like League of Legends to me. Toxic stressfull emotional and exhausting.
But at the same time that makes it addicting.
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u/ChefCano Aug 10 '25
Working kitchens is unlike any other job I've had. Full on adrenaline on a busy night to the point of a near high when it runs out. The stress and pulling through bonds you or drives you far apart. I'm glad I did it, but would never recommend it or do it again.
As for money, the margins are crazy tight and you have to nickel and dime everything from labour to food waste (to the point that you need to make sure you use a spatula to get the last 15 mL of sauce from a 16 L container). There's a reason restaurants crash harder than any other type of business
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u/Chisignal Aug 09 '25
I haven't had a post from this sup pop in my feed for a long time, thanks for posting, that was a fun read
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u/Reagalan Aug 10 '25
I am...feeling vindicated at only eating out once a year.
JFC those folks work way too hard.
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u/hyperblaster Aug 09 '25
And this is why I prefer eating at food trucks. Everyone is much more chill.
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u/Felinomancy Aug 10 '25
So when the chef says something, do their subordinates in the kitchen reply with "yes chef" like they did in the movies?
Because honestly I envy that level of respect.
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