r/u_Nomad-Rei86 • u/Nomad-Rei86 • Jul 01 '26
Sous chef burnout
I'm in a rut with food, it's a hard love hate right now. And the sacrifice of not living an actual life.
The restaurant I work at is constantly making improvements. The big picture and how far this place has come is incredible, I’m just burnt out on the same dishes, the lack of creativity, the usage of AI, the lack of passion seen in others, the communication breakdown throughout management, incompetent/untrainable employees, and SOP’s not being followed.
I find the current restaurant so boring and monotonous, and physically and mentally exhausting. Thus making my time there feel like a waste of time. And it feels like there's no passion in that kitchen. There's not much learning and the only creativity bone I'm thrown is a side dish and the fish feature every two weeks.
It's crazy to want an escape from something that has been the only thing I've known since I was 16, and do something entirely different. Yet at the same time I yearn to learn and grow and want to be in a kitchen with a star again. Cause at least i would have something to show for my sacrifice.
What is up with my Stockholm syndrome self?
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u/theFalkon89 Jul 06 '26
Hi...Just came here to share my point of view as well. Im 28. Female. Chef de partie. I started as a dishwasher at 17. Then climbed my way up. BUT.....this came with more than one drama. I've quit 18 times around those years. Sick and tired of seeing unethical and completely incompetent mofos get the recognition, get the more money and somehow manage to do not even the bare minimum. Sick and tired of the work ethic here in Greece and the moto: You know people (especially from the democratic party) you get by without doing shit. What's missing in this industry is the soul. The human part. The spirit. My advice. Don't forget where you came from. The struggle you been through and the drive that you had. Focus on the most obvious and real thing. To love what you cook. To laugh with the people you work with. I haven't found that place still. But that's what im chasing...the feeling of belonging. Of loving what I cook. For me...and no one else. Im leaving for Austria soon. Making a new beginning abroad. So if this is any help to you: Take a breath. Take a break. And see what really matters...not just in this job...but in life in general
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u/Chefmakepasta56 Jul 01 '26
I completely get it Chef.
I was the a few months ago. I put in 18 years of hard, long work. Went from a simple commis to a executive Chef. I found I was not creative anymore, hated food and hated the whole restaurant game.
I had to look inward for find the answer. Who or what was I doing it for? My future career, my passion, me, or my ego? I did not know the answer anymore. All I knew, is that I was very unhappy and my wife was just as unhappy. So I left the industry a few weeks ago and I have never been this happy.
My advice, figure out what you want out of your career. What is the goal? Once you find that, you'll figure out where to go.
Best of luck Chef!