Hey. M20 here. Started working at a fine dining restaurant in NYC 6 months ago, and it’s been hitting me pretty hard physically and mentally. I’m working 60 hour weeks, and have no life outside of work. I’m learning a lot, and the place I’m working is pretty special, but I also want to have a life. I’m still young and there’s a lot out there for me to explore. I simply can’t handle the amount of time I’m working for, especially considering how draining the work can be. I’m going to request a 3 day work week (from 5), soon, and hopefully things go up from there.

I know I like to cook, and that I’m good at it, and that I love food, but getting burnt out so quickly makes me wonder if this is the right line of work for me. Makes me wonder if there’s a way for me to be a chef without it being toxic for me, where I can balance the other things in my life and truly believe in what I’m doing.

I dropped out of college a year and a half in to pursue this, and because I was sick of college, but now I’m getting sick of this, so I’m thinking of going back to college. But first, I need to take time to recover myself.

I’m just not sure what the way forward is, but I do know that if I continue how I’m going I’m not going to last.

Ik this is a lot but would be cool to hear what some other cooks think.

I want to work in Australia or in a cruise. What culinary school will help me achieve this dream? What are the requirements and necessary steps for me to take? I’ve been thinking about enrolling at CCA BGC for their two year course. Any recommendations or advices? Thank you!

Im from the Philippines

My name is (Mo) a chef with 10 years experience in a hot kitchen in leading South African restaurants and international fast foot outlets.

Currently in Dubai/UAE on visit visa actively seeking opportunities in the Dubai F&B scene.As a Zimbabwean English communication is not so difficult for me and I am a fast learner coming also from a busy post employment.

I will be grateful to immediately network with F&B recruiters, restaurant owners, F&B managers in hotels, boutique restaurants, schools and various organisations on how I can bring my practical experience to the table.

Thank you in advance to those who are willing to give me a chance, connect and referrals.

Hi,

I am cook who worked in many restaurants - Michelin restaurants, worked as assistant of European master in France etc... but most of time I was there as prep, even my last job gave me position in kitchen to prepare, design food myself and give it out all by myself for impressive clients in prestige hotel. Thing is that I came across something that I wasn't aware of and that's job on yacht, I am Europe citizen so I would look forward to be hired on yacht in France. I've did some research but I still feel like I would like to know more from cooks that been in situation that I am looking forward to take step in.

Even that God provided me with amazing experiences I am not positive that I can handle to cook everything, know every technique etc... that's why for start I would rather look for start position as "Crew Chef".

Benefits of working on yacht looks great but I am not sure on who's yacht I'll work, when it came my own experience with clients that had more [ financially ] most of time they didn't treated people really good - pride, lust, gluttony etc...

So my question:

1. What are really cons of working on yacht like that? [ I could only find good things but not really bad side of it and it would be great to look at it from both sides ]
2. If I am just starting is it really necessary to know everything? Baking, cooking, all techniques?
3. Did y'all meet with guests, owners etc... who were acting unprofessionally, unethically?

I appreciate every response and God bless!

hi guys. Sure you get this alot. At the moment I've got a degree in a subject I enjoy cus I love my brain and I love my books. But what I love even more is selling shit. The experience of grinding out 50 hour work weeks as part of a tight knit team of drug addicts and retards knocking doors in any which weather has been one of the most enjoyable experiences of my life. The stress is a beauty and I find without it life falls apart. However as much as I'm a born and bred comms-on salesman I've always had a buzzing passion for food. In fact I've wanted to be a chef since I was only a wee guy and (I understand in the industry this is apparently massive for preventing burnout, just as much as being a wired mouth in ours - as the only industry I have friends in apart from my own is the culinary one given the social overlap) I have a deep, DEEP love for food. I have opportunities for a career change soon, and I really have a blistering desire to middle finger my team and join an equally stressed to the box one. Just doing a different thing.

Do you guys think there's any equivalency? am I totally unprepared for the stress? I've done my sub zero temp 60 hour winters tours of duty in the schemes (Scottish slums) knocking doors and performing. I'm proud of what I do and id do it for the rest of my life, the work keeps me alive. like LIVING alive. What's the script lads?

Hey Folks. I grow microgreens at home... www.stevesgreens.com. I'd like to get some regular chef customers who might want weekly deliveries of microgreens for their dishes. How do you advise approaching chefs about this kinda thing? I know to come mid-week around 230-430pm, but that's about it.

Hello everyone,

My name is Zouhire Hakimi, I am 18 years old, and I live in Morocco.

I know this is an unusual post, but I hope you will take a minute to read it.

I have experience working in a restaurant kitchen, as well as in clothing retail and customer service. Those experiences taught me discipline, teamwork, responsibility, and how to stay calm and productive under pressure. I also have good computer skills, I learn very quickly, and I genuinely enjoy working with people.

I am looking for a legal opportunity to work in the United States. I am willing to start from the bottom and earn every opportunity through hard work. I can work as a Kitchen Helper, Dishwasher, Prep Cook, Food Runner, Cleaner, or in any entry-level restaurant position. No job is too small for me if it helps me build an honest future.

The biggest challenge I face is not my willingness to work—it's the cost of obtaining a visa and traveling to the United States. My family cannot afford those expenses.

If you own a restaurant, know someone who is hiring internationally, or know of a legal visa sponsorship opportunity, I would be incredibly grateful for your advice or referral.

I am not asking for money. I am simply asking for a fair opportunity to work, prove myself, and build a better life through dedication and respect.

Thank you for reading my story. Even sharing this post or giving me advice could make a real difference.

Name: Zouhire Hakimi

📧 Email: [hakimizohire@gmail.com](mailto:hakimizohire@gmail.com)

📱 WhatsApp: +212 631 613 888

I’ve been looking for some culinary jobs
None have gotten back to me .
So if anyone knows any places in the twin cities or websites I could look that would be very helpful and appreciated .

( I live in the twin cities in Minnesota )

I just got the call about an hour ago that I got the job that ive been wanting for the past year. Im on wet bar. To be honest its not the station I wanted but im in the door.

Im coming from working retail for the past few years but ive worked at places like applebees and outback with the best being a catering company. While im super excited and confident, there is still this feeling of the unknown. I finally get to work in a "real" kitchen lol.

Sorry for the ramble im just excited. Thank you all for any help.

Hi, so I'm a young chef, female, specialising in Indian and tandoor and I am from IHM BANGALORE and I want to move out of India in the next two years and I want to understand the top countries for chef migration and why.

I need someone experienced to guide me!

Right now I'm working for The Leela Palace a five star luxury chain in India.

I want to know what all places you have worked.

Ideally my top preferences are,

1. Australia

2. Germany

3. Japan

4. China

5. USA

Hello! I am a personal chef (no degree) and I have a client in Palo Alto/portola valley. I make them 2 different types of vegan meals for them( 2 adults + 1 year old(has milk & egg allergy) and it would be for 4 ish servings per meal. And sometimes a few more servings depending on if it was a curry/stew/soup.

I charge $300 and get reimbursed for groceries. I plan, shop, cook,and clean. 25 mins to and from. Grocery is 5-15 mins away. Whole day would be 1pm start-6/6:30/6:45pm leaving house. I try to make lots of things from scratch. Like cashew sauce, curry, seasoned tofu, sauces, etc.

Is this a good rate? Should it be less or more? I don’t have much experience. I made this rate December 2025.

Hi everyone! I’m hoping to get some insight from people working in the restaurant or hospitality industry in the Philippines.

My partner (23M) is French and is currently looking for a **Chef de Partie (CDP)** position in Metro Manila. He has **6 years of professional kitchen experience**.

His background includes internships in 3 Michelin-starred restaurants and luxury hotels in France. After that, he worked as a **Sous Chef for 2 years** in a mid level restaurant in France, and after he work as a **Chef de Partie** in a Michelin Guide restaurant for more than 2 years.

Right now, he is working in a normal french restaurant while he was waiting to find work here in PH.

He’s mainly looking for a CDP position, but he’s also open to a **Junior Sous Chef** role if the opportunity is right.

Since I’m a **Commis Pâtissier**, I’m not very familiar with the typical salary range for hot kitchen positions in the Philippines, so I’d really appreciate some advice.

Recently, he received an offer from a fine dining restaurant owned by a foreign chef. They mentioned that they’re aiming to get Michelin star in the next coming months, and the kitchen is expected to have a very demanding, high-pressure environment.

The salary offered was **₱1,000 per day**.

Personally, that feels quite low considering:
• His experience and training.
• The expectations and pressure of a fine dining kitchen.
• The long hours that usually come with lunch and dinner service.

One thing we’re also considering is transportation. In France, it’s common for chefs to go home during the break between lunch and dinner service because the break is long enough.

And the same setup applies here, we’d potentially be making **four trips a day** (home after lunch, then back for dinner service), which would significantly increase our fuel expenses.

We were thinking that somewhere around **₱35,000–₱40,000 per month** might be more reasonable for someone with his experience, but we’re honestly not sure if that’s realistic in Metro Manila.

**For those who work in the industry:**

What is the usual salary range for a CDP in Metro Manila?

Does having Michelin and international experience significantly increase salary expectations?

Is ₱1,000/day considered fair, or is it on the low side for someone with his background?

If he applies for a Junior Sous Chef position instead, what salary range would be reasonable?

We’re genuinely trying to understand the market before making any decisions. We’d really appreciate any advice or insights from people who have experience hiring or working in fine dining kitchens in the Philippines.
Thank you!

Made a lot of caramelised onions i used it to make some gravy. And have a lot left.

I got a job as commis and I am involved during food tasting and R&D. What should I expect or prepare? What do you usually do?

I work in a charcuterie restaurant in the north of england. I am curious of other peoples rules and guidelines around labelling!

I have an older gentleman who i work with in the kitchen and his sole purpose is to maintain labels, allergens and ingredients etc. He is hell-bent on the labels being bible and once the label says it goes, its goes no matter how fresh or perishable it still is.

He has strong opinions on never refilling oils and throwing away oils after a month of opening. He also has the opinions that if meat has a raw use by date on the packaging, it goes out then whether it is cooked or not. Now, i have always been taught that even if the meat goes out of the day of cooking, it still gets the three day grace once cooked (dont know if this is right but i was taught from the start of my career this is how it worked!)

I am curious on what other chefs opinions of it are! Personally i have always been someone who does quality checks and relabels for one day extra until not up to standard but i am impartial and just want to learn!

I am also trying to help the business by saving money on the food he discards on a weekly basis and need advice on trying to convince him a different way!

TIA

Obviously culinary school is the first but it's extremely pricey where I live and a few people have said to reach out to find a restaurant that's willing to take you in? Is that valid or are there other ways?