Started as dishwasher, moved up to cook after 8 months. Been cooking ever since. 10 years now. It’s hardworking and long hours. It’s stressful and takes a toll on ones mental health as much as the physical. I don’t even like cooking, but I’m good at it and it pays the bills, but I wouldn’t recommend it to anyone.
I heard somewhere that a big percentage of people that struggle with real deal alcoholism are chefs and other kitchen/restaurant staff. Because of how stressful it is, plus the availability of it being everywhere. Terrible.
My first ever job was washing dishes for 6-7$ per hour. My two cents would be to find a way to still do what you love (cooking) but you must find a way to make more money doing it. When I was 28 I just knew I had to either be a head chef or start my own business (which I did) delivering organic meals to families in Aspen as well as doing private dinners. Covid hit and I lost my business and clients during that stressful time, So I started posting some recipes on TikTok and My whole life changed. I worked my butt off for 15 years in restaurants around the world before anything big happened for me. Your life has direction even if you can't see it, step by step you go my friends and HAPPY COOKING!
Loved this convo. I was a Chef for 10 yrs. It's not a job, it's a vocation. You must be willing to sacrifice lots of stuff in life most ppl take for granted.
Got my degree in Hotel and Restaurant management. We had to work in a kitchen for 8 weeks feeding 100 people. Absolutely brutal and I sucked at it. I had to change careers. People who work in the kitchen are TOUGH.
Yeah I had to go up and downstairs aswell. I preferred being in the kitchen than front of house because FOH was so stressful with customers and an impatient manager.
Joe rogan finally entering the restaurant industry, he needs more chef interviews, the world of the kitchen is something unique and insane, and he’s right, there are people who absolutely love it.
I agree with you. Been cooking for over twenty years. Left coking every ten years because I hated the grind. Turns out, I missed the grind. I always go back to what i know.
If you have a great team working alongside you or under you, it's great. When you start somewhere that's super social as a newbie where the last person they hired was 4 years ago, it feels too insular and like there's a club you're not a part of. I didn't feel like sticking it out for another year or two just to be part of the club. Making close to min. wage for max work. Other industries are easier and pay better.
I worked for Chef Phillip at Scratch Bar & Kitchen… I was a Sous Chef. I can’t express enough how correct he is about loving this field. I learned so much from him and motivated me to be my best. I would work 15-16 hours days… definitely exhausting in every way you can think of… but for someone who loves to cook, absolutely rewarding. The friendships, connections, and camaraderie you build with people around you who strive for the same goal… it’s like no other. Thank you Chef Phillip for everything. Some of the best experiences in my life. -Chiquilín
Started as a general utility man myself. Dish washing on Valentine's Day is like boot camp. It is important to respect all of the staff. Team effort is needed to pull it off right.
I've been a chef for 21 years and I still love it. A great and creative outlet, teamwork, leadership, business, exercise, setting and achieving goals. That said most do not make it for the long haul. Once you get good and eventually master it its fun and the pay is great. The real key though is having a great and dedicated staff
My grandfather was a 5 star executive chef and one of his students wrote one of the required textbooks in most culinary school curriculums and I remember as a kid he worked 6 16 hour days a week, only off on Mondays and he barely had the energy to eat dinner and shower. It's truly a profession of love and passion where you do it because you love it more so than any other reason.
I’ll be the first non asshole bot to reply and say big ups and respect to your grandfather. I can't imagine a teenager working hard like that in this limp wristed generation.
I just ended up feeling exploited. My passion, work ethic, and dedication to my team was taken advantage of, while being given almost nothing in return. No chef ever stood next to me and taught me anything. I taught myself by being given new tasks, bumbling my way through them the best I knew how, and learning what to to do next time by being yelled at and told that I suck.
I was looking for a comment like yours. The more I grow up the more I think it is more exploitation and less character-building. I mean not everyone will be your honest-to-God Mr miyagi to you
find the right place my man. i am 3rd gen cook so its in my blood. i would kill for workers like you. alot of head chefs would die for someone they can say here do this and they do it themself. lol. you need to find the right place, if you liked the work, dont give up. the diff between one chilis to the next is night and day. same goes for all places of work., the key is finding a job you like doing. then find a place that does that and has good co workers for ya, ive worked in toxic spots like you did. i have been thrown into the fire and left to burn. i know how defeating that shit can be to a new cook. ive seen dudes work a hour and leave during a rush. ive seen em last a shift then never return. if you was able to stick it out thru one bad day and came back. that speaks volumes. keep at it young buck, i can tell how you talk you can be decent if ya had the right spot
I started off as a dishwasher. Then I moved up to cook, then got demoted back to dishwasher. 10 yrs later I’m still dishwashing. It’s really helped me build mental toughness.
I’ve been a cook before, and I must say it’s probably the most intense, high paced job you can have. Cooking various dishes/entrees simultaneously in a hot and humid environment with nonstop orders coming in. I would go as far as to say being a line cook is probably one of the hardest jobs you can have, more so than construction or labor
this makes me feel even guiltier going to restaurants. Already I get the feeling in most of them that the employees are getting screwed for my pleasure.
I've worked in restaurants and catering. It is fast paced and sometimes stressful, but generally the vibe in a restaurant is upbeat, nothing like working a construction job where the work is hard and half the dudes there hate their life, a totally different world. So I would not say being a cook is harder, it's just a different kind of intensity.
I was a chef for 15 years. I enjoyed the work but it completely destroyed my home life. Relationships, EVERY holiday, Friends, even family, I lost it all. Same goes for almost everyone in the business for a while. It's no surprise drugs and alchohol are rampant in the industry. Now I'm in sales. I work 1/10 as hard and make 4 times the money in an 8 hour period or half the money doing one shift. It almost feels like a big joke. I don't even feel like I technically have a job anymore, haha.
Sales has to pay that as it takes a piece of your soul to have a profession that requires a level of con, all day every day. When you make things with your hands that others enjoy or benefit from there is the complete opposite effect, specially for the proletariat class that was bread for it.
I was in the industry for 40 years. I started as a cook but I put in more than my fair share of time in the dish area. I got my Red Seal for chef, I've managed kitchens, and I still washed dishes, cleaned hood vents, and deep fryers. Hospitality workers are a hardy and crazy breed.
I’m in the trenches right now as a 26 year old. I got thrown into the managerial position without any training and I’ve tried to make the best during this pandemic (ordering ANYTHING is a night mare right now) we constantly have yo change recipes because our supplier sends us substitutes because they are out of everything. It’s a struggle but I’m trying my best. Any tips from a 40 year vet would be appreciated greatly sir
There is nobody in a kitchen that handles more assets than the dishwasher. I used to be a chef and I will tell you that the guys that can rock out a drainboard are real heroes.
Yes! If you can find a flow and organize how and what you wash you can bang out as quick as they come in...the end of the night kitchen pots and pans and what not...that's another nightmare and you can't wait to leave! 😂
I've cooked frozen pizzas in my oven for over 20 years now. Absolutely brutal environment but I definitely felt the comradery in the kitchen during my many years of cooking. You have to learn to sacrifice SO much for the love of the cook... been to the ER over 30 times. Gotta respect the chefs out there, you really have to have a passion for it if you want to survive.
20 years damn dude...Im around 15 years in right now. I swear Im starting to plateau but man I just keep on cooking those pies. Because when you love what you do you never work a day in your life AKA I make Jacks frozen pizza on the regular.
Man, there's nothing romantic about salary abuse. I've spent most of my life working ridiculous hours. Nothing sucks like realizing you're making less than minimum wage when calculated out.
Yea, did that for a few years. It isn't really worth it. You are always watching other people have the fun that you worked your ass off for. And the after party lifestyle really takes it out of you, lots of alcoholics and drugs.
Ran my own restaurant with my wife for 18 years. Never busted my ass that hard since. Insane work. Brutal hours, stressful as hell, and hardened my soul. After 22 years in the business, I hung up my apron for good. Taught me discipline and responsibility and the value of a dollar. Met some great people and friends I still have since I left. Met my wife there. I lost the love of the work towards the end after losing some amazing talent and knowing great staff is hard to replace. Much respect to veteran restaurant workers. You have to be skilled and insane to do it.
@@ASchnacky not greedy. If you ran a restaurant for almost 20 years and your kitchen staff had a combined talent of 140 years experience and 1 died, the other tried to resuscitate him and failed as the ambulance showed up too late, and he quits because he feels awful about it. And then you lose your brother to another job, you tend to get a little discouraged. After that fiasco, I went through a revolving door of meth head, drug addict alcoholics that wanted $25 an hour but showed up late or not at all, or when they did show up they put in bad work. Can you understand my narcissism then? I just was over it. We had also just sold the building my restaurant was in and the new landlords wanted me to sign a 7 year lease while almost doubling my rent. I told them I didn't know with the availability of staff if I could do it and I said let's do a 2 year lease. At this point I was training someone to replace me as part owner. The new leasing company said if I wasn't going to guarantee my availability for the next 7 years then it was no deal. I offered up my replacement to meet with them and they weren't interested even tho she was pretty much at my level. The restaurant was doing great and had been around decades before I stepped in and took over, but they wouldn't green light anything without me, so I cashed in and threw in the towel. I didn't give up. Im an educated hardworking middle aged man who wanted to do something else with my life. Im now a robotic technician in a company thats currently exploding into a great business. Hope that clears things up
Im a firefighter/medic at a busy department but spent 10 years in restaurants from cook to head bartender to bar managing cocktail bars. I cant even compare how difficult restaurant life was compared to my job now. Standing 12 hrs a day behind a bar pretending you like people was BRUTAL.
He is well educated. Even during school back at LCB. Even some of the instructors took notes from him. But that contest he did during school has always been amazing. All until that last contest which was a bummer. I've told stories over the years about this guy who was eventually going places.
The people who need the empathy won't/don't work because they have the money to not need it. They can piss on a homeless person and give them a $20.00 as long as they're consenting, and sleep well at night. Because their cash prevents them from understanding the true value and need of that money because they didn't earn it. But their employees did, and so hourly wages are nothing to them and therefor if someone doesn't want to work for $100.00 a day then the employer can find another ungrateful person, or as society sees it an employee to make them money. Like plantation owners used to do.
It sucks man, whenever someone celebrates you're there working. New years, Easter doesn't matter. But the people i've worked with were always awesome, maybe non stop working brought us together. I have a lot of good memories, but am glad i moved on. Thanks to all the people that keep feeding us 🙏
There are many jobs that don’t fit the holidays off, M-F, tgif crowd. I’ve never had a job like that. I hear these TV personalities say it’s hump day lol big deal… try being a truck driver, nurse, doctor, military member lol
I have been to the ER twice working as a Chef, 16 hour days work doesn't stop. The hussle is real. I have opened amazing connections of though cooking for many of celebrities and athletes.
Luckily only once for me. Slipped while carrying boiling water/chems in a mop bucket and burnt my leg. Got home and skin was coming off in the shower. Went to and A&E got home at like 6am. Manager rings me "so your coming in right?"
@@jimmyd1337 Ahhh... the worst. when I was a cook starting out I got my arm caught between the side of a flat top and a fryer and it seared the inside of my arm pretty damn good XD
This is a great way to bring a new person in to any trade. I worked in a granite shop . I left Home Depot making ok money with room for me to advance up the ladder of management. I quit to learn solid surface fabrication and installation. I started cleaning the shop, working the yard. Then finally a few months later I started to learn how to fabricate. The eventually a few years later I ran this shop . But I knew personally exactly what every persons job was like as well as ig they were worth a damm as a worker. I taught and trained a bunch of people the right way.
Worked in the industry for about a decade before leaving 3 years ago. The life style is not sustainable, and that's aside from the benders and crazy nights Lee was talking about here. Making something like 35K a year to put up with missing every event, 12 hour days, health consequences, etc you can love it all you want but it wont always love you.
Started as a dishwasher, became the sous chef at the place for 4 years. Moved to country clubs to learn more, worked under different chefs. Worked in manhattan as a sous and then more country clubs again, now I'm on my second Executive Chef position with no culinary degree.. I came up with experience just like he says you have to start from the bottom to really know the business. A good chef is like a bard, everyone around you is a reflection of you and thats the best part about it. You meet people from all walks of life, every religion or creed and you learn so much about people in general working in kitchens. I worked 4 am to midnight 3 days in a row once plus the next 4 days 7am to 11pm lol.. Then the more you move up the more stress, deadlines, food cost, labor cost, training guides, supply chain demands, vendor relations, driver shortages, all sorts of meetings and nonsense you deal with on top of working 16-20 hour days sometimes with no break. It gets absolutely insane when it comes to making money in this business and also honing your craft you really have to practice, think outside the box, and learn from others as you go to be successful. All the real asshole shithead chefs that I've worked for were never that great. The good ones may have a temper here and there but it's because we're fucking stressed out about fish showing up for a party lol - Also a lot of suicides and drug addiction in my business. I've lost a lot of good friends, that's why I try to lead my crew like a bard and just enjoy the ride while we're here.
You're a real one. Lots of ridiculous comments from some seriously green cooks and chefs in this comment section. Similar story to yours. Just gonna copy paste my comment here because I know you know. Started as a dishwasher when I was 17. Worked my way up the ladder whenever someone quit or got fired. Went on to manage a bunch of kitchens. I even opened up a small bistro, which I should have never sold, but that allowed me to move to the Caribbean in my mid 20's. Got a good sous chef job in the U.S Virgin Islands. Had a few exec gigs. Became an absolute party animal and raging alcoholic, which is easy to do living on an island where rum was $4 for 1.75L and the guy on the pasta station was one of the islands biggest coke dealers lol. That lifestyle was unsustainable as I almost died a couple times. Finally moved back home to CT and got sober in 2008. I'm now 47 and still grindin away on the line. Lost a lot of friends to drugs over the years. There were times when I was surfing on friends' couches, times when I lived out of my car, and for a short time I was totally homeless. One thing I've learned cheffin for 30 years is to never take anything for granted. Life can come at you real fast. At this point, I am content just being a sous and making decent money. I got a nice apartment and an 8 year old BMW and I am thankful for everything I have. To anyone considering this lifestyle, don't be taken in by the Food Network and "reality" cooking shows, because the way they've glorified being a chef for a living, unless you're 1000% committed and happen to get lucky enough to land a posh job at an actual Michelin star restaurant, or are able to open your own place, the pay is not what it's cracked up to be. Before you go off to culinary school, thinking everyone ends up like this guy, I suggest putting in some real time at a restaurant and you'll know right away if this is truly your calling or not. It's a very very rough life on both your mental and physical health. Granted, not everyone follows the path I took. I definitely made some poor choices in life but I sure did have a blast, probably wouldn't change much of it if I could, and I'm still here to talk about it. Just keeping it real for yall.
I was a bike messenger for years. Best job ever. Close second was dishwasher at a place owned by a hippie. "As long as the dishes are clean when they go up the dumb waiter I don't care what happens in the pit." I brought a 12 pack of beer with me to work everyday and took smoke breaks at will. Had a bose sound system in there too.
Mine was fast food but I loved doing dishes, would crank some tunes, have a beer handy, smoke breaks as well. Nasty work, but got to party while doing it.
I love to hear this stuff.. I’ve been cooking for over a year now, and I’ve found a local brewery where I get 5 eight hour shifts, back to back days off, good pay, great owners. I feel like their is a restaurant for everyone out there.
I led that life for 20 years & he’s right, u gotta love it. I did. Then I got burned out I guess & hated it. But must admit I had some of the best days of my life in my shop. Some of the best people still in my life I met through restaurants.
I used to work two full time jobs as a line cook/sushi chef and kitchen manager for years. I finally got a Sous chef position and was working 70ish hours a week, no days off for months. I ended up having a full blown seizure on the expo line in the middle of dinner rush from the stress and me just not taking care of myself. The grind is real and if you don’t take care of your health crazy shit can happen.
This is so true when I did kitchen work I worked on salary. Such hard work I missed my twenties just working. But his stories is exactly what I experienced. It does build a good work ethic if you don't pull your load nobody in the kitchen is going to hold back they will let you know.
I've worked in kitchens for six years now, and I've completed a two year associates in Restaurant and Kitchen Management, as well as one in Culinary Arts. There are multiple tiers or types of settings you can work in this industry, and not all of them are the mind-numbing 14hr shifts. Those are just the result of bad management and poor managing skills. Sometimes, they act as a sort of filter that results in someone famous or loved coming out (Anthony, this dude, celebrity chefs in general). But for every one person that can 'make it' in that environment, you've got several dozen falling to drug addiction, mental illness, alcoholism, etc... The reality is that it 'works' as Joe said, but you have to remember there's a cost. Back 2019, a friend of mine posted a short video of myself and a few others from work smoking and drinking at his place after our Christmas shift. Of the four people in it, I'm the only one that hasn't OD'd or killed themselves yet.
Exactly. Few succeed but a majority fall into a messed up life, troubles, family issues, etc. I’m sure Joe understands that but he is just respecting the achievements of his guest.
Yes! Why does almost every food service job contain so much addiction and mental health issues?! I can't think of one job, and there's been many, where that wasn't the status quo. It's kind of sad, really. Working for people who expect you to work long hours, holidays, weekends, open-close then open the next day, and be pleasant lol Management is always a joke, in my case anyway. Lots of jealousy, and pettiness; why can't we just be a team? we're all supposed to be on the same side, ya know?
Working in a restaurant made me who I am. It's also been something that I can fall back on and step right into again as necessary for extra money. I still have friends I made 20+ years ago there. That's the thing - it's the people. If you can get into a place with a stable crew that gets along, nights that go well are like magic and really very satisfying. I worked my way up from a food runner to learning every job in the kitchen to running the prep and buffet for the entire place, to running the kitchen. Now THAT was stressful. For extra cash now, I go and prep at places. That's the best job if you can get it. And if you're really good at it, your manager will just leave you alone and let you do your thing. Kitchen work is hot and dirty and usually in close quarters. It's not for everyone, but people who are good at it are usually _really_ good at it.
Dude working in a kitchen is hard work. But the teamwork and friendships you make are the best! Going from a dishy upwards is the best way. But we all end up drunk and and drugs…
Hit the nail on the head, I got out of the industry about 7 years ago now and spent the previous 7 years at the same restaurant and some of those people are still some of my closest friends
Been in that field for almost 6 years, including time at trade school for culinary. Cookin at home and at work is great. And yes has mental/emotional breaking points but it's goes to show "It's not how you fall, it's how you get back up"
I have been in the industry for about 28yrs and ppl have no idea how hard and brutal the restaurant business can be. You def have to truly love it, your personal life suffers greatly, which is why most owners are divorced, and the drug use is generally excessive! But the friends the memories ive made and had over the yrs are priceless.
Started as a dishwasher in 2010, now I'm listening to this standing at the stove cooking. After never thinking I was good at anything I decided I wanted to be good at this, and hard work pays off. Have an associates degree from Escoffier culinary institute, and love what I do
Working in a restaurant really helped prepare me for my current professional position. My most stressful, yet happiest memories were in the restaurant industry.
Started as a prep cook when I was 19 and homeless, 4 years later I’m living a pretty comfortable life happy with no one to depend on. Sure it’s 12 hour days long nights and a lot of stress, but in the end of the night when service is over and you’re kitchen is spotless you know you’re doing something special.
Pride in our work regardless of what it is. Retired military, I’ve done jobs I can’t believe, but I always did them right and it gave me the feeling this person is describing. 🍺👍
I work as a line cook and it is brutal but I wouldn't wanna have it any other way! I love cooking and I love the rush you get when you bang out hours of orders and you killed it!
I was Chef for almost 15 years. The last 3 years I was an executive chef on Pennsylvania Ave in Washington, DC., four blocks from the white house. The hours are definitely brutal, one of the main reasons I left the industry. However, the long hours are necessary to become a good cook. It takes time, experience, and exposure. The more hours you spend in the kitchen, the quicker you will gain experience. Just to get the basic skills down, you are talking 4-5 years of working 50-60 hours a week minimum. That's just to become a decent cook, to reach the sous chef level, double that, most will never even make it that far. It would be very difficult to acquire the necessary skills to become an executive chef working 40 hours a week, in any reasonable amount of time.
Ehh, I agree with most of this. However it depends on the individual, their back ground and there desire to gain skills. I was lucky enough to have an old school grandmother who was a home maker on a ranch. While my grandfather work cows and ran the ranch she was cooking for everyone, so from a very early age she started teaching me everything I want to know and more. By the time I was 12 I could cook Damm near anything. So that set me up from working over 10 years managing a high volume popular restaurant. And only reason I changed careers was not only money but not having health insurance for me and my daughter. Still love cooking tho. But can't sustain a decent life without certain things.
I have so much respect for good chefs. The level I’ve seen in them of dedication, it’s almost beyond obsessed. They seem possessed sometimes when it comes to work ethic. I remember I watched a show once about this restaurant and the host went into the employee bathroom with a black light and there was cocaine EVERYWHERE 😂. I’m pretty sure almost every high class, highly in demand place is like that.
Just about to finish my first year as a cook. Im a certified climbing guide, but I needed winter work, so I found a job flipping burgers as a ski resort. I did that for two months and then got hired at the nicest restaurant in my state as a line cook. (Some of my friends had worked there serving and let me know they were looking for cooks) I was completely honest about not knowing anything, but I guess that's kinda what chef was looking for. I started right at the beginning of our busy season (about 100 covers a night) I had to learn everything on the spot from technique to ingredients to recipes. I've gotten much better since then, and I'm glad I found myself in this line of work. It's hard, but also very fulfilling.
What I learned from 25 years working my ass off in restaurants that actually succeed: 1) The boss MUST earn the respect of each and every employee, and be present on a regular basis. 2) Every restaurant has a micro-manager who thinks he/she is doing a great job but just drives everybody nuts. 3) Every restaurant has an asshole. 4) Every restaurant has a black sheep more talented than the boss.
The serving staff was where it was at. The crew would go out drinking nearly every shift. They would get to know the other 'crews' in town. Quite a fun time.
Gotta tell you man, you're the most respected source of news in he world. Keep doing what you're doing brother! keeps a lot of people going that just wanna call it a day.
I’m a chef and and love the stress and pressure anxiety even though it’s ridiculously hard work don’t think I could live without it anymore. I need the kitchen to function.
I worked most days and nights, but I never had this hazing shit work to do. We got the message : produce or go home. That's your work ethic. There was not yelling, belittling, or whatever. We had a great team and did good shit.
I've been working since I was 12 years old and I'm 30 now . I've worked in many different types of industries blue collar and white collar but the six years I spent in kitchens were some of the most challenging and enjoyable years of my working career
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Worked the broiler station at Cheesecake factory. The grill cooks were too inept to do their jobs so I was paid more to do 30% of their job. The saute cooks couldn't either so I got paid more to make my own sides. None of them ever helped me, they were just happy to be rid of their responsibilities and within a year they were almost irrelevant. Then our chef who was great, got transferred and a pay bump. They then promoted a guy who can't even cook, who put pre sliced pie pieces in boxes as his job, quickly to executive chef. The restaurant fell apart. I found out he was the coke dealer for the district's executives and their chefs... I quit, and 36 other people quit because the guy started buying premade sauces and the lowest quality of everything possible. Six months later I saw one of my co-workers at a gas station. He said the guy got me-tooed for trying to pay a waitress for sex. Meritocracy is dead in corporations. Small businesses getting murdered by dems... I'm done with making food for people I don't know.
one of the most spiritual moments of my journey , 4 years of cooking . i started with high end standards...all the way down to hospital food .changed my attitude toward.... normal , in every aspect of life.
I started at 16 years old. At 21 I transitioned to front of the house and eventually became a master bartender. Restaurants hate to pay overtime so I managed to make a very good living working 35 hours a week in a 4 day work week. A salaried job in the restaurant industry will suck the life out of you.
Used to work in a kitchen, great learning experience and skills for life but man it sucked with the work life balance Long hours and sometimes without food, no social life and fucked up mental health
Major props to all chefs. Unbelievably hard workers, you never really get to catch your breath. You must be constantly cleaning, prepping, and cooking food to feed hundreds of patrons.
The late nights though when you and your crew are fucking exhausted and your making everyone their free shift meals even the waitresses and bartenders it’s such a good “brotherhood” feeling …. Then if your like me you and one or two others spark the joint behind the back door out back 😂😂
I’ve missed holidays, graduations, anniversary’s. You loose sleep, you don’t have much of a social life working in the kitchen. Life sucks as a chef. Some develop drug addictions, some take up drinking. You never get thanked, that’s for sure. It’s not a job I think anyone should take up unless you literally have no social life/ family. 1/5 Met some of my best friends through the kitchen though so there’s that.
The week between Christmas and New Years is HELL. As a prep chef at that time there was no moment for respite, it’s pedal to the medal right until close from 12 to 11pm for a whole week. It is not for the faint of heart.
currently making $14 an hour dishwashing at outback steakhouse and i love it. i’ll be making $16 after 2 more months and i get 50% off everything. i started dish washing at a buffet which was hell and i hated it but it really made it easy to work a job like outback. i stay to myself in the dishpit with my music and chill 90% of the time while making the same amount welders and cna’s make out for school
I am a cook for an assisted living company. And there was a time I really enjoyed what I did. But I have to be honest. I am….tired. I am angry. I am almost at my breaking point. When covid hit everything changed.
It is a lot of work and you have to love it, but also depends on the people you work for and how they treat their employees! I love being a Chef and the industry! The look and compliments of the food and everything else that comes with it is awesome! Like my mom would say, Cook with Passion!
i started off as a dishwasher and was blessed to learn cooking skills from the chef. worked my way up to a line cook then moved onw ith my life. its insane grind. without the dishwasher restaurant cannot function...
It's brutal but I loved it! Started cooking at 17 and I still am to this day. I've busted suds,waited table's,bar tended yada yada... I've sacrificed a lot of my self to the art and I have enjoyed most of it. I don't recommend it to anyone! I'll probably die in my kitchen doing prep! Lol
He had it relatively easy. My dad was a starred chef and I not only had to be there to open and close, I was the one who had to do inventory and pick it up at 5am along with cooking. Closed around 1am and we did breakfast through to dinner. My breaks were used for naps, I wouldn't have changed a thing I loved it!
Every time I hear a young person say they love cooking and want to be a chef I ask do they want to be able to hang out with their friends who don't work in the restaurant business or be able to go out on the weekends. When they inevitably say yes I laugh and tell them that they should enjoy cooking at home and find something to consider as a career because none of that is possible especially as a Chef
Great timing to watch this video. I am hoping to get on at my relative’s cafe. Everybody tells me that it’s *so much work*. But I think it’s what I need right now. I used to bus in high school and, while it was exhausting, I learned a lot about work flow and ethic. I have since slowed down (partly because that’s just what happens when you graduate college without a lot of momentum) and I need something to get me going again. Think this will be a good fit.
Thankfully I have no desire to work in a kitchen but I respect what dedication it takes and sacrifice. I feel for the staff that gets taken advantage of.
As someone who works in a restaurant and has been for 15 years, here’s a tip. The easiest way to get something done is to get someone else to do it for you. It’s also important to share the work load and to bring everyone else around you up to your skill level so that the restaurant doesn’t sit on your shoulders alone that someone else is available to fill your shift if you need time off.
I felt the same way as a landscaper I was a mower guy and when I went to a real company they hired me on as a weed eater guy I was pissed but was like ok and then I realized how much more the guy who walks these properties sees and then I had to learn that keen eye 👁 an then work my way back up to the riding mower and when I got back on the mower buddy it felt sooo good 👍 and then every time I passed the weed eater guy I made damn sure not to blow grass all over them out of respect lmao 🤣
I love working in a kitchen it’s changed my aspect of hustling cooking is such an art form and it’s takes leagues to grow move up in every way every form of that kitchen
Been working at an Italian restaurant for the last 3 months as a pizza chef. Pretty high end place, probably cost 2 people 100$ for dinner with some wine. I only ever worked as a dishwasher for a few months before they hired me, but they put faith in me because I showed them I had the passion to learn. My chef is extremely helpful, and chose to show me the techniques I need to be consistent at my job. I’ve seen incredible progress with my pizza making skills, and I owe it all to him for taking the time to show me, instead of expecting me to know. The friendships I’ve already built in the kitchen are mind-blowing to me, and most of these friendships are built during the most stressful and busy services. It’s a hell of an industry, and I just got started, but I’m excited to continue learning!
Shout out to all my cooks and waitresses. Some of the best memories I have with friends and people have been in the back of the kitchen. Talking bullshit , rumors , sex haha hanging out after work some people will never know the feeling of a busy night with good music and a bad ass crew to have a perfect serving night.
My goodness guys, I'm reading these comments and every chef is saying the same thing about being a chef. It seems like has long hours, and it takes nonstop hard work, dedication, lots of sacrafice that takes it toll on mental health! Do you guys atleast get paid well for all of your hard labor and service? I hope so because I love eating some good food and you guys do an amazing job day in and day out. Thanks for all you do everyday this world would be tasteless without yall!
@Knackers if you’re planning on either, I hope you’ll thoroughly research it yourself and not accept an internet stranger’s hyperlink as definitive evidence.
Coming from the experience of my wife being a cook for the last 8 years no the pay doesn't match the work you put in and the life you give up,,from my own experience in the restaurant business most employers have allowed greed to take over their morales
Only for fans over 18 years old Aishite.Tokyo/shizumi ❤🔥 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘
Only for fans over 18 years old Aishite.Tokyo/shizumi ❤🔥 mañas no se la Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy . Köz karaş: ''Taŋ kaldım'' Erinder: ''Sezimdüü'' Jılmayuu: ''Tattuuraak'' Dene: ''Muzdak'' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾 Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente 💗❤️💌💘
The best part about working at a restaurant is your coworkers and the friendships made. Other than that, crap pay, crap hours, crap benefits, crap social life, just crap. But it'll put you through something only few things can, that will make you a better person/worker. Even my military buddies can attest to the intensity of a busy kitchen. Fun and horrifying honestly.
Started as dishwasher, moved up to cook after 8 months. Been cooking ever since. 10 years now. It’s hardworking and long hours. It’s stressful and takes a toll on ones mental health as much as the physical. I don’t even like cooking, but I’m good at it and it pays the bills, but I wouldn’t recommend it to anyone.
I heard somewhere that a big percentage of people that struggle with real deal alcoholism are chefs and other kitchen/restaurant staff. Because of how stressful it is, plus the availability of it being everywhere. Terrible.
@@CGJUGO80
Which is why large tip was always a thing I regularly do.
Same!
@@CGJUGO80 that’s an absolute fact…
Did you like cooking before working in a kitchen? I love it, but I can't imagine doing it 40h a week+
I've not met a single long-term chef who isn't insane.
HELLO 👋 THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE
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indeed. absolutely true man
Do not be fearful i am Lord teleport
HEARD
@@YUNGMAS hahahaha flew over anyone's head, but 16 top just sat down 👎
My first ever job was washing dishes for 6-7$ per hour. My two cents would be to find a way to still do what you love (cooking) but you must find a way to make more money doing it. When I was 28 I just knew I had to either be a head chef or start my own business (which I did) delivering organic meals to families in Aspen as well as doing private dinners. Covid hit and I lost my business and clients during that stressful time, So I started posting some recipes on TikTok and My whole life changed. I worked my butt off for 15 years in restaurants around the world before anything big happened for me. Your life has direction even if you can't see it, step by step you go my friends and HAPPY COOKING!
When did it hit you? That you MADE it? Like what did you feel when you realized that you’ve really become what you deserve to be?
Hey that dude can cook I love you glad to see you hear I hope that’s really you I love you….. if ya know ya know
@@politicallycorrectnpc5698 ill never get a reply to that, will i? Lol
Did your chef ever tell you "GET YOUR FUCKING FACE OFF THAT CUTTING BOARD!" by chance?
@@FunnyDougy why dont u calm down, guy?
Loved this convo.
I was a Chef for 10 yrs. It's not a job, it's a vocation. You must be willing to sacrifice lots of stuff in life most ppl take for granted.
HELLO 👋 👋THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE
💙WRITE💙💙ME💙💙ON💙💙WHATSAPP💙⁺𝟏𝟖𝟐𝟖𝟐𝟕𝟖𝟖𝟎𝟑𝟕,,,..
Like your liver.
yes. entirely true man
Womp womp.
HEARD
I've never met a happy chef. They certainly exist, I've just never met one.
I knew one but he was happy to be not working when he got off!
LOL FOR REAL DUDE I'VE BEEN A COOK AND I WANTED TO DIE ALL DAY, EVERYDAY
I got lucky then, most of the chefs i worked with were happy. Only problem was the manager wasn't happy. I wanted to be in the kitchen instead of FOH.
I've never had more fun or been more miserable at work then working in a kitchen.
That means they have a shitty team , it’s their fault if they aren’t satisfied.
Got my degree in Hotel and Restaurant management. We had to work in a kitchen for 8 weeks feeding 100 people. Absolutely brutal and I sucked at it. I had to change careers. People who work in the kitchen are TOUGH.
Yeah I had to go up and downstairs aswell. I preferred being in the kitchen than front of house because FOH was so stressful with customers and an impatient manager.
ruclips.net/video/R-g0qQfjqoY/видео.html Unbelievable..did you see this..The Sad truth 😱
Dan Crenshaw is being run out of Texas check Twitter and others.
On a different level
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱
Joe rogan finally entering the restaurant industry, he needs more chef interviews, the world of the kitchen is something unique and insane, and he’s right, there are people who absolutely love it.
What's next. The life of a farmhand
I agree with you. Been cooking for over twenty years. Left coking every ten years because I hated the grind. Turns out, I missed the grind. I always go back to what i know.
I agree, especially in the age of this pandemic. Very true
i concur. precisely right
If you have a great team working alongside you or under you, it's great. When you start somewhere that's super social as a newbie where the last person they hired was 4 years ago, it feels too insular and like there's a club you're not a part of. I didn't feel like sticking it out for another year or two just to be part of the club. Making close to min. wage for max work. Other industries are easier and pay better.
I worked for Chef Phillip at Scratch Bar & Kitchen… I was a Sous Chef. I can’t express enough how correct he is about loving this field. I learned so much from him and motivated me to be my best. I would work 15-16 hours days… definitely exhausting in every way you can think of… but for someone who loves to cook, absolutely rewarding. The friendships, connections, and camaraderie you build with people around you who strive for the same goal… it’s like no other. Thank you Chef Phillip for everything. Some of the best experiences in my life.
-Chiquilín
I was his Sous at The Gadarene Swine.
I worked in a kitchen for four years, as a dishwasher and food prep, absolutely brutal but man the comradeship I felt there was amazing.
Different levels for sure
Thank you for your service
Dang you got a bunch of bots replying to you. Smh
When I was a dishwasher I drank beer all day 😀🎉
ruclips.net/video/V2WBPkPA0iks/видео.html
@@thetweatles8176 Everyone in kitchens drinks all day.
Started as a general utility man myself. Dish washing on Valentine's Day is like boot camp. It is important to respect all of the staff. Team effort is needed to pull it off right.
I work on V-Day and mothers day its hell on earth
Dishwashers and servers are like peas in a pod 🥰 I always tip my guys out, they are so gross when they go home they earned it
@@kari8187 Anyone that has to deal with a grease trap deserves a medal lol
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱d
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱q
I've been a chef for 21 years and I still love it. A great and creative outlet, teamwork, leadership, business, exercise, setting and achieving goals. That said most do not make it for the long haul. Once you get good and eventually master it its fun and the pay is great. The real key though is having a great and dedicated staff
Just saying, I can drink a barrel of whiskey and still go for an other 6 pack in a 2-3 hour timeframe
anomaly
Love seen all the cooks/restaurant workers In here! We’re one unique breed to work in this industry! 💪🏽💪🏽 Hats off to all of you!!👏🏽👏🏽🙌🏽
My grandfather was a 5 star executive chef and one of his students wrote one of the required textbooks in most culinary school curriculums and I remember as a kid he worked 6 16 hour days a week, only off on Mondays and he barely had the energy to eat dinner and shower. It's truly a profession of love and passion where you do it because you love it more so than any other reason.
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱.
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱t
I’ll be the first non asshole bot to reply and say big ups and respect to your grandfather. I can't imagine a teenager working hard like that in this limp wristed generation.
So he worked in a hotel?
Not to be a dick, but Michelin stars only go up to 3.
@@nickbosmans9840 Greenwich Country Club
I just ended up feeling exploited. My passion, work ethic, and dedication to my team was taken advantage of, while being given almost nothing in return. No chef ever stood next to me and taught me anything. I taught myself by being given new tasks, bumbling my way through them the best I knew how, and learning what to to do next time by being yelled at and told that I suck.
I was looking for a comment like yours. The more I grow up the more I think it is more exploitation and less character-building. I mean not everyone will be your honest-to-God Mr miyagi to you
You ARE being exploited.
I've been doin this shit for12 years I feel the same shit at different places .
find the right place my man. i am 3rd gen cook so its in my blood. i would kill for workers like you. alot of head chefs would die for someone they can say here do this and they do it themself. lol. you need to find the right place, if you liked the work, dont give up. the diff between one chilis to the next is night and day. same goes for all places of work., the key is finding a job you like doing. then find a place that does that and has good co workers for ya, ive worked in toxic spots like you did. i have been thrown into the fire and left to burn. i know how defeating that shit can be to a new cook. ive seen dudes work a hour and leave during a rush. ive seen em last a shift then never return. if you was able to stick it out thru one bad day and came back. that speaks volumes. keep at it young buck, i can tell how you talk you can be decent if ya had the right spot
You were working at the wrong place, starting in a big restaurant with 80+ seats is not the way to go.
I started off as a dishwasher. Then I moved up to cook, then got demoted back to dishwasher. 10 yrs later I’m still dishwashing. It’s really helped me build mental toughness.
Do want to cook or wash dishes ?
I’ve been a cook before, and I must say it’s probably the most intense, high paced job you can have. Cooking various dishes/entrees simultaneously in a hot and humid environment with nonstop orders coming in. I would go as far as to say being a line cook is probably one of the hardest jobs you can have, more so than construction or labor
Construction or labor? Someone's never done construction.
this makes me feel even guiltier going to restaurants. Already I get the feeling in most of them that the employees are getting screwed for my pleasure.
Clearly, you've never been 60' up (or often very much higher) in a tree, with a screaming chainsaw in your hands, bruh..
I've worked in restaurants and catering. It is fast paced and sometimes stressful, but generally the vibe in a restaurant is upbeat, nothing like working a construction job where the work is hard and half the dudes there hate their life, a totally different world. So I would not say being a cook is harder, it's just a different kind of intensity.
Imagine the person your building the house for is sitting at a table watching you work waiting for you to finish the house.
I was a chef for 15 years. I enjoyed the work but it completely destroyed my home life. Relationships, EVERY holiday, Friends, even family, I lost it all. Same goes for almost everyone in the business for a while. It's no surprise drugs and alchohol are rampant in the industry. Now I'm in sales. I work 1/10 as hard and make 4 times the money in an 8 hour period or half the money doing one shift. It almost feels like a big joke. I don't even feel like I technically have a job anymore, haha.
Restaurant will do that
And where do you work? 🤣🤣🤣 asking for a friend
Yeah dude where do you work? Or atleast what is your industry?
Yep this is true
Sales has to pay that as it takes a piece of your soul to have a profession that requires a level of con, all day every day. When you make things with your hands that others enjoy or benefit from there is the complete opposite effect, specially for the proletariat class that was bread for it.
I was in the industry for 40 years. I started as a cook but I put in more than my fair share of time in the dish area.
I got my Red Seal for chef, I've managed kitchens, and I still washed dishes, cleaned hood vents, and deep fryers.
Hospitality workers are a hardy and crazy breed.
I’m in the trenches right now as a 26 year old. I got thrown into the managerial position without any training and I’ve tried to make the best during this pandemic (ordering ANYTHING is a night mare right now) we constantly have yo change recipes because our supplier sends us substitutes because they are out of everything. It’s a struggle but I’m trying my best. Any tips from a 40 year vet would be appreciated greatly sir
There is nobody in a kitchen that handles more assets than the dishwasher. I used to be a chef and I will tell you that the guys that can rock out a drainboard are real heroes.
HELLO 👋 👋THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE
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HEARD CHEF
Yes! If you can find a flow and organize how and what you wash you can bang out as quick as they come in...the end of the night kitchen pots and pans and what not...that's another nightmare and you can't wait to leave! 😂
I've cooked frozen pizzas in my oven for over 20 years now. Absolutely brutal environment but I definitely felt the comradery in the kitchen during my many years of cooking. You have to learn to sacrifice SO much for the love of the cook... been to the ER over 30 times. Gotta respect the chefs out there, you really have to have a passion for it if you want to survive.
do not be fearful fight me come and clash with a Titan
Thank you for your service Sir
20 years damn dude...Im around 15 years in right now. I swear Im starting to plateau but man I just keep on cooking those pies. Because when you love what you do you never work a day in your life AKA I make Jacks frozen pizza on the regular.
Ill bring the weed
Underrated comment.
Man, there's nothing romantic about salary abuse. I've spent most of my life working ridiculous hours. Nothing sucks like realizing you're making less than minimum wage when calculated out.
Yea, did that for a few years. It isn't really worth it. You are always watching other people have the fun that you worked your ass off for. And the after party lifestyle really takes it out of you, lots of alcoholics and drugs.
@@bolo2393 no one is making you party
should a dishwasher be making 100k a year?
@@low_vibration "Nobody is making you party" LOL bitch you're not invited!
right sometimes the math don't be mathing until you realize you didn't make minimum wage smh
Ran my own restaurant with my wife for 18 years. Never busted my ass that hard since. Insane work. Brutal hours, stressful as hell, and hardened my soul. After 22 years in the business, I hung up my apron for good. Taught me discipline and responsibility and the value of a dollar. Met some great people and friends I still have since I left. Met my wife there. I lost the love of the work towards the end after losing some amazing talent and knowing great staff is hard to replace. Much respect to veteran restaurant workers. You have to be skilled and insane to do it.
yo that chef
@@ASchnacky not greedy. If you ran a restaurant for almost 20 years and your kitchen staff had a combined talent of 140 years experience and 1 died, the other tried to resuscitate him and failed as the ambulance showed up too late, and he quits because he feels awful about it. And then you lose your brother to another job, you tend to get a little discouraged. After that fiasco, I went through a revolving door of meth head, drug addict alcoholics that wanted $25 an hour but showed up late or not at all, or when they did show up they put in bad work. Can you understand my narcissism then? I just was over it. We had also just sold the building my restaurant was in and the new landlords wanted me to sign a 7 year lease while almost doubling my rent. I told them I didn't know with the availability of staff if I could do it and I said let's do a 2 year lease. At this point I was training someone to replace me as part owner. The new leasing company said if I wasn't going to guarantee my availability for the next 7 years then it was no deal. I offered up my replacement to meet with them and they weren't interested even tho she was pretty much at my level. The restaurant was doing great and had been around decades before I stepped in and took over, but they wouldn't green light anything without me, so I cashed in and threw in the towel. I didn't give up. Im an educated hardworking middle aged man who wanted to do something else with my life. Im now a robotic technician in a company thats currently exploding into a great business. Hope that clears things up
Elon Musk laughs at Miley Cyrus
ruclips.net/video/Ub2ObstDY1M/видео.html
It’s hilarious!! 😂 😆
@@ciara8294 not very relevant to the conversation there buddy
@@ASchnacky do you own a restaurant? Or are you the meth head line cook that wants $25 an hour ?
Im a firefighter/medic at a busy department but spent 10 years in restaurants from cook to head bartender to bar managing cocktail bars. I cant even compare how difficult restaurant life was compared to my job now. Standing 12 hrs a day behind a bar pretending you like people was BRUTAL.
Congratulations dude! I went to school with this dude. Totally legit guy. A freaking genius of the culinary arts. Holy cow dude!
Dang you got a hair doll of him?
Duuuuuude
he seems like a canoe
He is well educated. Even during school back at LCB. Even some of the instructors took notes from him. But that contest he did during school has always been amazing. All until that last contest which was a bummer. I've told stories over the years about this guy who was eventually going places.
@@tydendurler9574 what does mine say?
Everyone should have work/life experience in a service type job. Ppl could use a lot for empathy in this world.
Apathy?
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱s
@BONE nah.
That's a laugh. The people who need it aren't capable of it.
The people who need the empathy won't/don't work because they have the money to not need it. They can piss on a homeless person and give them a $20.00 as long as they're consenting, and sleep well at night. Because their cash prevents them from understanding the true value and need of that money because they didn't earn it. But their employees did, and so hourly wages are nothing to them and therefor if someone doesn't want to work for $100.00 a day then the employer can find another ungrateful person, or as society sees it an employee to make them money. Like plantation owners used to do.
It sucks man, whenever someone celebrates you're there working. New years, Easter doesn't matter. But the people i've worked with were always awesome, maybe non stop working brought us together. I have a lot of good memories, but am glad i moved on. Thanks to all the people that keep feeding us 🙏
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱F
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱.
This is how I feel.
There are many jobs that don’t fit the holidays off, M-F, tgif crowd. I’ve never had a job like that. I hear these TV personalities say it’s hump day lol big deal… try being a truck driver, nurse, doctor, military member lol
The partying when I was younger in restaurants was insane. Being 7 years sober now I can't even imagine working in that kind of setting today.
Dude with no free time in his life sits there proudly telling the story when he just collapsed from working 2-3 days straight when he was 21.
👏
I have been to the ER twice working as a Chef, 16 hour days work doesn't stop. The hussle is real. I have opened amazing connections of though cooking for many of celebrities and athletes.
ruclips.net/video/R-g0qQfjqoY/видео.html Insanity..did you see this..The Sad truth 😱w
It will stop your heart, and then nothing else matters.
48 Laws of Power | Robert Greene | The Cult | ruclips.net/video/a2PoKFuNX_0/видео.html ?
v dssadfsad 34asdfsda
Luckily only once for me. Slipped while carrying boiling water/chems in a mop bucket and burnt my leg. Got home and skin was coming off in the shower. Went to and A&E got home at like 6am. Manager rings me "so your coming in right?"
@@jimmyd1337 Ahhh... the worst. when I was a cook starting out I got my arm caught between the side of a flat top and a fryer and it seared the inside of my arm pretty damn good XD
This is a great way to bring a new person in to any trade.
I worked in a granite shop .
I left Home Depot making ok money with room for me to advance up the ladder of management.
I quit to learn solid surface fabrication and installation.
I started cleaning the shop, working the yard.
Then finally a few months later I started to learn how to fabricate.
The eventually a few years later I ran this shop .
But I knew personally exactly what every persons job was like as well as ig they were worth a damm as a worker.
I taught and trained a bunch of people the right way.
Same story, It’s hard and back breaking but now I tell all who I train this is the way of you ever want to run your own show
do not be fearful fight me come and clash with a Titan
Same brother he’ll yeah
What do you want for it?
self back pat ☝
Worked in the industry for about a decade before leaving 3 years ago. The life style is not sustainable, and that's aside from the benders and crazy nights Lee was talking about here. Making something like 35K a year to put up with missing every event, 12 hour days, health consequences, etc you can love it all you want but it wont always love you.
Started as a dishwasher, became the sous chef at the place for 4 years. Moved to country clubs to learn more, worked under different chefs. Worked in manhattan as a sous and then more country clubs again, now I'm on my second Executive Chef position with no culinary degree.. I came up with experience just like he says you have to start from the bottom to really know the business. A good chef is like a bard, everyone around you is a reflection of you and thats the best part about it. You meet people from all walks of life, every religion or creed and you learn so much about people in general working in kitchens. I worked 4 am to midnight 3 days in a row once plus the next 4 days 7am to 11pm lol.. Then the more you move up the more stress, deadlines, food cost, labor cost, training guides, supply chain demands, vendor relations, driver shortages, all sorts of meetings and nonsense you deal with on top of working 16-20 hour days sometimes with no break. It gets absolutely insane when it comes to making money in this business and also honing your craft you really have to practice, think outside the box, and learn from others as you go to be successful. All the real asshole shithead chefs that I've worked for were never that great. The good ones may have a temper here and there but it's because we're fucking stressed out about fish showing up for a party lol - Also a lot of suicides and drug addiction in my business. I've lost a lot of good friends, that's why I try to lead my crew like a bard and just enjoy the ride while we're here.
You're a real one. Lots of ridiculous comments from some seriously green cooks and chefs in this comment section.
Similar story to yours. Just gonna copy paste my comment here because I know you know.
Started as a dishwasher when I was 17. Worked my way up the ladder whenever someone quit or got fired. Went on to manage a bunch of kitchens. I even opened up a small bistro, which I should have never sold, but that allowed me to move to the Caribbean in my mid 20's. Got a good sous chef job in the U.S Virgin Islands. Had a few exec gigs. Became an absolute party animal and raging alcoholic, which is easy to do living on an island where rum was $4 for 1.75L and the guy on the pasta station was one of the islands biggest coke dealers lol. That lifestyle was unsustainable as I almost died a couple times. Finally moved back home to CT and got sober in 2008. I'm now 47 and still grindin away on the line. Lost a lot of friends to drugs over the years. There were times when I was surfing on friends' couches, times when I lived out of my car, and for a short time I was totally homeless. One thing I've learned cheffin for 30 years is to never take anything for granted. Life can come at you real fast. At this point, I am content just being a sous and making decent money. I got a nice apartment and an 8 year old BMW and I am thankful for everything I have.
To anyone considering this lifestyle, don't be taken in by the Food Network and "reality" cooking shows, because the way they've glorified being a chef for a living, unless you're 1000% committed and happen to get lucky enough to land a posh job at an actual Michelin star restaurant, or are able to open your own place, the pay is not what it's cracked up to be. Before you go off to culinary school, thinking everyone ends up like this guy, I suggest putting in some real time at a restaurant and you'll know right away if this is truly your calling or not. It's a very very rough life on both your mental and physical health. Granted, not everyone follows the path I took. I definitely made some poor choices in life but I sure did have a blast, probably wouldn't change much of it if I could, and I'm still here to talk about it. Just keeping it real for yall.
I was a bike messenger for years. Best job ever. Close second was dishwasher at a place owned by a hippie. "As long as the dishes are clean when they go up the dumb waiter I don't care what happens in the pit." I brought a 12 pack of beer with me to work everyday and took smoke breaks at will. Had a bose sound system in there too.
That's fuckin' killer dude.
Mine was fast food but I loved doing dishes, would crank some tunes, have a beer handy, smoke breaks as well. Nasty work, but got to party while doing it.
oh a real road scholar
Holy shit sign me up.
I love to hear this stuff.. I’ve been cooking for over a year now, and I’ve found a local brewery where I get 5 eight hour shifts, back to back days off, good pay, great owners. I feel like their is a restaurant for everyone out there.
That's a bit different to working in an elite kitchen. 80 hours a week minimum
Nice try. Nobody wants to work for slave wages.
Your job sounds too stable to be a real kitchen.
@@Adam-zh4hm 80 minimum sounds like cap
@@brownjatt21 then you've never worked Michelin star
My favorite JRE guests are chefs. Love hearing their process and their passion.
I led that life for 20 years & he’s right, u gotta love it. I did. Then I got burned out I guess & hated it. But must admit I had some of the best days of my life in my shop. Some of the best people still in my life I met through restaurants.
I used to work two full time jobs as a line cook/sushi chef and kitchen manager for years. I finally got a Sous chef position and was working 70ish hours a week, no days off for months. I ended up having a full blown seizure on the expo line in the middle of dinner rush from the stress and me just not taking care of myself. The grind is real and if you don’t take care of your health crazy shit can happen.
This is so true when I did kitchen work I worked on salary. Such hard work I missed my twenties just working. But his stories is exactly what I experienced. It does build a good work ethic if you don't pull your load nobody in the kitchen is going to hold back they will let you know.
Haha I love chiefs they will tear you down then teach you life lessons and skill no one else could ever
48 Laws of Power | Robert Greene | The Cult | ruclips.net/video/a2PoKFuNX_0/видео.html ?
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I've worked in kitchens for six years now, and I've completed a two year associates in Restaurant and Kitchen Management, as well as one in Culinary Arts. There are multiple tiers or types of settings you can work in this industry, and not all of them are the mind-numbing 14hr shifts. Those are just the result of bad management and poor managing skills. Sometimes, they act as a sort of filter that results in someone famous or loved coming out (Anthony, this dude, celebrity chefs in general). But for every one person that can 'make it' in that environment, you've got several dozen falling to drug addiction, mental illness, alcoholism, etc... The reality is that it 'works' as Joe said, but you have to remember there's a cost.
Back 2019, a friend of mine posted a short video of myself and a few others from work smoking and drinking at his place after our Christmas shift. Of the four people in it, I'm the only one that hasn't OD'd or killed themselves yet.
everyone i worked with had some sort of either mental issue or did some sort of drug
Exactly. Few succeed but a majority fall into a messed up life, troubles, family issues, etc. I’m sure Joe understands that but he is just respecting the achievements of his guest.
Yes! Why does almost every food service job contain so much addiction and mental health issues?! I can't think of one job, and there's been many, where that wasn't the status quo. It's kind of sad, really. Working for people who expect you to work long hours, holidays, weekends, open-close then open the next day, and be pleasant lol Management is always a joke, in my case anyway. Lots of jealousy, and pettiness; why can't we just be a team? we're all supposed to be on the same side, ya know?
heard
Gnarly bro.
Working in a restaurant made me who I am. It's also been something that I can fall back on and step right into again as necessary for extra money.
I still have friends I made 20+ years ago there. That's the thing - it's the people. If you can get into a place with a stable crew that gets along, nights that go well are like magic and really very satisfying. I worked my way up from a food runner to learning every job in the kitchen to running the prep and buffet for the entire place, to running the kitchen. Now THAT was stressful.
For extra cash now, I go and prep at places. That's the best job if you can get it. And if you're really good at it, your manager will just leave you alone and let you do your thing. Kitchen work is hot and dirty and usually in close quarters. It's not for everyone, but people who are good at it are usually _really_ good at it.
Same
I always laugh when some one says I drink but don’t do drugs.
There's a joke I tell my friends. I don't smoke and gamble so I drink 3x harder to compensate.
right.. alcohol is literally poisin lmao
48 Laws of Power | Robert Greene | The Cult | ruclips.net/video/a2PoKFuNX_0/видео.html ?
vd sads43asd fa
@@troythompson2 Almost as bad as McDonald's
yo that
Dude working in a kitchen is hard work. But the teamwork and friendships you make are the best! Going from a dishy upwards is the best way. But we all end up drunk and and drugs…
Exactly
Hit the nail on the head, I got out of the industry about 7 years ago now and spent the previous 7 years at the same restaurant and some of those people are still some of my closest friends
48 Laws of Power | Robert Greene | The Cult | ruclips.net/video/a2PoKFuNX_0/видео.html ?
v vd asd34asd fasd
yo that chef tyler
Been in that field for almost 6 years, including time at trade school for culinary. Cookin at home and at work is great. And yes has mental/emotional breaking points but it's goes to show "It's not how you fall, it's how you get back up"
Always so interesting to hear from people from various industries.
I have been in the industry for about 28yrs and ppl have no idea how hard and brutal the restaurant business can be. You def have to truly love it, your personal life suffers greatly, which is why most owners are divorced, and the drug use is generally excessive! But the friends the memories ive made and had over the yrs are priceless.
Loss of private life, health issues drug abuse etc
You guys talk about a job like you're a soldier in a goddamn WAR -_-
I'm a chef now and my life is awesome full of nice, funny, and driven ppl.
You’re in denial - you’re miserable.
@@wag1bredrinwag1 yeah he is 😂 did that shit for 12yr unless you’re a paper chef with a office yo ass is miserable working with deadbeats
i’m glad you love your job. most people don’t, unfortunately.
Come back in a few years and tell us how you're doing lol
@@peanutbutterpirate314 clipboard chefs lol
Started as a dishwasher in 2010, now I'm listening to this standing at the stove cooking. After never thinking I was good at anything I decided I wanted to be good at this, and hard work pays off. Have an associates degree from Escoffier culinary institute, and love what I do
Working in a restaurant really helped prepare me for my current professional position. My most stressful, yet happiest memories were in the restaurant industry.
This man is an inspiration for real!🧛🏾♂️🦇🤙🏾🖤
Started as a prep cook when I was 19 and homeless, 4 years later I’m living a pretty comfortable life happy with no one to depend on. Sure it’s 12 hour days long nights and a lot of stress, but in the end of the night when service is over and you’re kitchen is spotless you know you’re doing something special.
This! ❤
Pride in our work regardless of what it is. Retired military, I’ve done jobs I can’t believe, but I always did them right and it gave me the feeling this person is describing. 🍺👍
Props to all the kitchen staff everywhere
I work as a line cook and it is brutal but I wouldn't wanna have it any other way! I love cooking and I love the rush you get when you bang out hours of orders and you killed it!
I was Chef for almost 15 years. The last 3 years I was an executive chef on Pennsylvania Ave in Washington, DC., four blocks from the white house. The hours are definitely brutal, one of the main reasons I left the industry. However, the long hours are necessary to become a good cook. It takes time, experience, and exposure. The more hours you spend in the kitchen, the quicker you will gain experience. Just to get the basic skills down, you are talking 4-5 years of working 50-60 hours a week minimum. That's just to become a decent cook, to reach the sous chef level, double that, most will never even make it that far. It would be very difficult to acquire the necessary skills to become an executive chef working 40 hours a week, in any reasonable amount of time.
still not worth it. Cooks are exploited.
Ehh, I agree with most of this. However it depends on the individual, their back ground and there desire to gain skills. I was lucky enough to have an old school grandmother who was a home maker on a ranch. While my grandfather work cows and ran the ranch she was cooking for everyone, so from a very early age she started teaching me everything I want to know and more. By the time I was 12 I could cook Damm near anything. So that set me up from working over 10 years managing a high volume popular restaurant. And only reason I changed careers was not only money but not having health insurance for me and my daughter. Still love cooking tho. But can't sustain a decent life without certain things.
Say it again, Pinky.
@@jumpinjohnnyruss Say some else...say something !!!
Is the pay worth it?
I have so much respect for good chefs. The level I’ve seen in them of dedication, it’s almost beyond obsessed. They seem possessed sometimes when it comes to work ethic. I remember I watched a show once about this restaurant and the host went into the employee bathroom with a black light and there was cocaine EVERYWHERE 😂. I’m pretty sure almost every high class, highly in demand place is like that.
48 Laws of Power | Robert Greene | The Cult | ruclips.net/video/a2PoKFuNX_0/видео.html ?
vd sasd 34asdfasd
Just about to finish my first year as a cook. Im a certified climbing guide, but I needed winter work, so I found a job flipping burgers as a ski resort. I did that for two months and then got hired at the nicest restaurant in my state as a line cook. (Some of my friends had worked there serving and let me know they were looking for cooks) I was completely honest about not knowing anything, but I guess that's kinda what chef was looking for. I started right at the beginning of our busy season (about 100 covers a night) I had to learn everything on the spot from technique to ingredients to recipes. I've gotten much better since then, and I'm glad I found myself in this line of work. It's hard, but also very fulfilling.
Sounds like a great gig.
What I learned from 25 years working my ass off in restaurants that actually succeed: 1) The boss MUST earn the respect of each and every employee, and be present on a regular basis. 2) Every restaurant has a micro-manager who thinks he/she is doing a great job but just drives everybody nuts. 3) Every restaurant has an asshole. 4) Every restaurant has a black sheep more talented than the boss.
100%! Also, every kitchen I worked in had a super lazy, foot dragging worker who complains about everything and everyone.
The micro manager is SOO true
@@omniXenderman the micromanager who’s not even a sup or manager are the worst scum of the earth.
@@jzen1455 oh God yeah, the spineless worms who tell on you for everything 😂
The serving staff was where it was at. The crew would go out drinking nearly every shift. They would get to know the other 'crews' in town. Quite a fun time.
Gotta tell you man, you're the most respected source of news in he world. Keep doing what you're doing brother! keeps a lot of people going that just wanna call it a day.
I’m a chef and and love the stress and pressure anxiety even though it’s ridiculously hard work don’t think I could live without it anymore. I need the kitchen to function.
I worked most days and nights, but I never had this hazing shit work to do. We got the message : produce or go home. That's your work ethic. There was not yelling, belittling, or whatever. We had a great team and did good shit.
“I never got into drugs, but I drank a lot…” this duality is a clear sign of unintelligence
Your comment is a clear sign of pretentiousness.
I've been working since I was 12 years old and I'm 30 now
. I've worked in many different types of industries blue collar and white collar but the six years I spent in kitchens were some of the most challenging and enjoyable years of my working career
Working in the food industry is a chapter in my life Im glad Ill never turn back to.
Todays my 27th birthday and I'm gonna quit my shitty job and start a new life today. Maybe I'll become a chef
Only for fans over 18 years old Aishite.Tokyo/shizumi ❤🔥
mañas no se la
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente
💗❤️💌💘
Happy birthday 🎉!
Worked the broiler station at Cheesecake factory. The grill cooks were too inept to do their jobs so I was paid more to do 30% of their job. The saute cooks couldn't either so I got paid more to make my own sides. None of them ever helped me, they were just happy to be rid of their responsibilities and within a year they were almost irrelevant. Then our chef who was great, got transferred and a pay bump. They then promoted a guy who can't even cook, who put pre sliced pie pieces in boxes as his job, quickly to executive chef. The restaurant fell apart. I found out he was the coke dealer for the district's executives and their chefs... I quit, and 36 other people quit because the guy started buying premade sauces and the lowest quality of everything possible. Six months later I saw one of my co-workers at a gas station. He said the guy got me-tooed for trying to pay a waitress for sex. Meritocracy is dead in corporations. Small businesses getting murdered by dems... I'm done with making food for people I don't know.
Meritocracy is dead in corporations.
it has been for 50 years!
This whole country is dying to dems. Its sad bro
The best part is yelling HOT PAN !!! COMING THROUGH , HOOOOT PAANNNNN COMIN THROUGH!
Take the offer, dust bunny. I'm sure you're a wealth of knowledge.
@@bcarl7953 dusthunter.
one of the most spiritual moments of my journey , 4 years of cooking . i started with high end standards...all the way down to hospital food .changed my attitude toward.... normal , in every aspect of life.
I started at 16 years old. At 21 I transitioned to front of the house and eventually became a master bartender. Restaurants hate to pay overtime so I managed to make a very good living working 35 hours a week in a 4 day work week. A salaried job in the restaurant industry will suck the life out of you.
Damn
Where did you receive your Masters Degree in bartending?
Used to work in a kitchen, great learning experience and skills for life but man it sucked with the work life balance
Long hours and sometimes without food, no social life and fucked up mental health
Major props to all chefs. Unbelievably hard workers, you never really get to catch your breath. You must be constantly cleaning, prepping, and cooking food to feed hundreds of patrons.
yo that
Took my chef jacket off 2 years ago. Miss some aspects of it but don't miss it at all as a whole.
The late nights though when you and your crew are fucking exhausted and your making everyone their free shift meals even the waitresses and bartenders it’s such a good “brotherhood” feeling …. Then if your like me you and one or two others spark the joint behind the back door out back 😂😂
HELLO 👋 👋THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE
💙WRITE💙💙ME💙💙ON💙💙WHATSAPP💙⁺𝟏𝟖𝟐𝟖𝟐𝟕𝟖𝟖𝟎𝟑𝟕👍
I’ve missed holidays, graduations, anniversary’s. You loose sleep, you don’t have much of a social life working in the kitchen. Life sucks as a chef.
Some develop drug addictions, some take up drinking. You never get thanked, that’s for sure. It’s not a job I think anyone should take up unless you literally have no social life/ family. 1/5
Met some of my best friends through the kitchen though so there’s that.
What an interesting guest. Someone who cooks dinner.
The week between Christmas and New Years is HELL. As a prep chef at that time there was no moment for respite, it’s pedal to the medal right until close from 12 to 11pm for a whole week. It is not for the faint of heart.
HELLO 👋 👋THANKS FOR WATCHNG. GOT SOMETHING BIG TO SHARE
💙WRITE💙💙ME💙💙ON💙💙WHATSAPP💙⁺𝟏𝟖𝟐𝟖𝟐𝟕𝟖𝟖𝟎𝟑𝟕,,,..
currently making $14 an hour dishwashing at outback steakhouse and i love it. i’ll be making $16 after 2 more months and i get 50% off everything. i started dish washing at a buffet which was hell and i hated it but it really made it easy to work a job like outback. i stay to myself in the dishpit with my music and chill 90% of the time while making the same amount welders and cna’s make out for school
you won't make as much as a welder
@@SneakyCaleb entry level assistant
yo that
I am a cook for an assisted living company. And there was a time I really enjoyed what I did. But I have to be honest. I am….tired. I am angry. I am almost at my breaking point. When covid hit everything changed.
Facts Covid hurt the Industry
It is a lot of work and you have to love it, but also depends on the people you work for and how they treat their employees! I love being a Chef and the industry! The look and compliments of the food and everything else that comes with it is awesome! Like my mom would say, Cook with Passion!
i started off as a dishwasher and was blessed to learn cooking skills from the chef. worked my way up to a line cook then moved onw ith my life. its insane grind. without the dishwasher restaurant cannot function...
It's brutal but I loved it!
Started cooking at 17 and I still am to this day. I've busted suds,waited table's,bar tended yada yada... I've sacrificed a lot of my self to the art and I have enjoyed most of it. I don't recommend it to anyone!
I'll probably die in my kitchen doing prep! Lol
Gonna have to watch this one, been cooking for about 12 years and it's way more brutal job then anyone will realize
Cool show dude. Very true.
Was a dishwasher at a high-end restaurant when I was 21. It was some hard ass work but also alot of fun memories of hanging out with the kitchen crew
He had it relatively easy. My dad was a starred chef and I not only had to be there to open and close, I was the one who had to do inventory and pick it up at 5am along with cooking. Closed around 1am and we did breakfast through to dinner. My breaks were used for naps, I wouldn't have changed a thing I loved it!
Every time I hear a young person say they love cooking and want to be a chef I ask do they want to be able to hang out with their friends who don't work in the restaurant business or be able to go out on the weekends. When they inevitably say yes I laugh and tell them that they should enjoy cooking at home and find something to consider as a career because none of that is possible especially as a Chef
Great timing to watch this video. I am hoping to get on at my relative’s cafe. Everybody tells me that it’s *so much work*. But I think it’s what I need right now. I used to bus in high school and, while it was exhausting, I learned a lot about work flow and ethic. I have since slowed down (partly because that’s just what happens when you graduate college without a lot of momentum) and I need something to get me going again. Think this will be a good fit.
Thankfully I have no desire to work in a kitchen but I respect what dedication it takes and sacrifice. I feel for the staff that gets taken advantage of.
As someone who works in a restaurant and has been for 15 years, here’s a tip. The easiest way to get something done is to get someone else to do it for you. It’s also important to share the work load and to bring everyone else around you up to your skill level so that the restaurant doesn’t sit on your shoulders alone that someone else is available to fill your shift if you need time off.
I felt the same way as a landscaper I was a mower guy and when I went to a real company they hired me on as a weed eater guy I was pissed but was like ok and then I realized how much more the guy who walks these properties sees and then I had to learn that keen eye 👁 an then work my way back up to the riding mower and when I got back on the mower buddy it felt sooo good 👍 and then every time I passed the weed eater guy I made damn sure not to blow grass all over them out of respect lmao 🤣
I love working in a kitchen it’s changed my aspect of hustling cooking is such an art form and it’s takes leagues to grow move up in every way every form of that kitchen
Been working at an Italian restaurant for the last 3 months as a pizza chef. Pretty high end place, probably cost 2 people 100$ for dinner with some wine. I only ever worked as a dishwasher for a few months before they hired me, but they put faith in me because I showed them I had the passion to learn. My chef is extremely helpful, and chose to show me the techniques I need to be consistent at my job. I’ve seen incredible progress with my pizza making skills, and I owe it all to him for taking the time to show me, instead of expecting me to know. The friendships I’ve already built in the kitchen are mind-blowing to me, and most of these friendships are built during the most stressful and busy services. It’s a hell of an industry, and I just got started, but I’m excited to continue learning!
Shout out to all my cooks and waitresses. Some of the best memories I have with friends and people have been in the back of the kitchen. Talking bullshit , rumors , sex haha hanging out after work some people will never know the feeling of a busy night with good music and a bad ass crew to have a perfect serving night.
100%. 👍
yo that chef ivan
My goodness guys, I'm reading these comments and every chef is saying the same thing about being a chef. It seems like has long hours, and it takes nonstop hard work, dedication, lots of sacrafice that takes it toll on mental health! Do you guys atleast get paid well for all of your hard labor and service? I hope so because I love eating some good food and you guys do an amazing job day in and day out. Thanks for all you do everyday this world would be tasteless without yall!
Bad pay haha
Opening a restaurant & becoming a chef are two of the worst financial decisions you can make statistically.
@Knackers if you’re planning on either, I hope you’ll thoroughly research it yourself and not accept an internet stranger’s hyperlink as definitive evidence.
Coming from the experience of my wife being a cook for the last 8 years no the pay doesn't match the work you put in and the life you give up,,from my own experience in the restaurant business most employers have allowed greed to take over their morales
@Knackers Good luck. I appreciate y’all
I listened to this at work, man I was so hungry by the end of it 😆
Amen. I was in the restaurant industry as a cook for 40 years. Tough living.
I tried cooking, but even my dog didn't eat my food
Only for fans over 18 years old Aishite.Tokyo/shizumi ❤🔥
mañas no se la
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente
💗❤️💌💘
Let's go Brandon
Only for fans over 18 years old Aishite.Tokyo/shizumi ❤🔥
mañas no se la
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
Asi con toy y sus mañas no se la lease que escriba bien mamon hay nomas pa ra reirse un rato y no estar triste y estresado.por la vida dura que se vive hoy .
Köz karaş: ''Taŋ kaldım''
Erinder: ''Sezimdüü''
Jılmayuu: ''Tattuuraak''
Dene: ''Muzdak''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu gana taba algan. Al bir az oylonboy koyondu karmadı. ''Bul koyon menin kursagımdı toyguza albayt'' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu.#垃圾
Son unos de los mejores conciertos , no puede ir pero de tan solo verlos desde pantalla, se que estuvo sorprendente
💗❤️💌💘
The best part about working at a restaurant is your coworkers and the friendships made. Other than that, crap pay, crap hours, crap benefits, crap social life, just crap. But it'll put you through something only few things can, that will make you a better person/worker. Even my military buddies can attest to the intensity of a busy kitchen. Fun and horrifying honestly.
He’s exactly right in the culinary and cooking environment.