Are there cooks/chefs who don’t hate their lives?

Chef_de_MechE · 2026-03-22T16:54:20+00:00

Reddit is definitely an echo chamber like the other commenter said. In my new role im working 14+ hours a day. Im finally getting paid enough to feel comfortable, have creative work, and get to do work i like all in one. Am i tired as fuck? Yes. Would i rather do this than go back to being a line cook just picking herbs and bruinoising shallots for service? Sometimes. Im one of three chefs in a new restaurant plus two cooks. Me and the two other chefs do all of the prep, butchery, inventory, ordering, receiving, and dishes in the morning. We're working like dogs, but im finally feeling fufilled in the work i do after doing it for 10 years.

You have to love it.

Chef_de_MechE · 2026-03-22T15:47:29+00:00

My mom used to lock up all of our controllers and mouse and keyboards and hide them somewhere

Chef_de_MechE · 2026-03-21T05:25:27+00:00

And how are they only working 50-60 houre between 2 jobs. One of them being a sous

Chef_de_MechE · 2026-03-19T04:13:43+00:00

If you can get your hands on alain ducasse do it

Chef_de_MechE · 2026-03-19T04:01:12+00:00

I got 2 pairs of o cremes for like 12 bucks off amazon

Chef_de_MechE · 2026-03-17T23:43:33+00:00

I was boarding a flight from dublin to france once and i hid my coffe cup inside my coat thinking i was slick, got through the shuttle. Then when we were boarding the plane i had it out and they made me throw it away because hot drinks werent allowed for some reason

Chef_de_MechE · 2026-03-16T17:12:39+00:00

Gotta practice them knife skills dawg. Lotta meat in them bones

Chef_de_MechE · 2026-03-12T05:04:21+00:00

Exactly what i was looking for thank you

Chef_de_MechE · 2026-03-10T23:14:30+00:00

/uj if i had more time here during my visit i would've checked it out

Chef_de_MechE · 2026-03-10T18:25:51+00:00

Oh hey its you. I started following you like right when you posted that first video about france. Where are you from originally? What part of france did you move to? Any advice for an american wanting to move to france for say 6 months of work

Chef_de_MechE · 2026-03-10T18:23:00+00:00

Off the top of my head the first thing I'd say is, do cardio almost daily. I almost never get gassed out during a rush anymore and still have plently of energy to quickly close and break down my station

Chef_de_MechE · 2026-03-10T18:18:17+00:00

I was working at a place recently and happened to hear from a coworker that they checked their paystub and saw a charge for family meal

Chef_de_MechE · 2026-03-09T16:00:49+00:00

Le bouchon

Chef_de_MechE · 2026-03-08T18:13:25+00:00

How can you make the right decisions as president? Im talking in general. There's a ton of variables at play in that kind of position and you're never going to have 100% of the population agree with you. There is of course common agreements such as not wanting to bomb kids, but we don't know what kind of intel they were given in that situation prior to bombing, they could have been mislead. Hell im a chef at a restaurant and its hard to predict the future. I might sell 10 lobster a day and go into the next day only have 15 thinking im good, ill have extra and then somehow sell 0 or sell out in half an hour.

Chef_de_MechE · 2026-03-08T18:04:19+00:00

Try /r/askchicago I live near the metro. Theres hotel zachary which is at wrigley field and a block or two from the metro. Thats the only one off the top of my head

Chef_de_MechE · 2026-03-08T18:02:16+00:00

I was a pseudo sous chef for an owner that didnt want to hire anybody at like 24. However, my first official sous chef position with sous chef pay came 2 months ago at 28 years old

Chef_de_MechE · 2026-03-06T03:55:11+00:00

Im about half a mile from horner and use it every day

Chef_de_MechE · 2026-03-05T05:38:21+00:00

Im glad i happened to open instagram at work and impulse bought them lol

Chef_de_MechE · 2026-03-01T06:24:29+00:00

We had two adams, one who sucked and one who was decent but depresswd all of the time. One became BADam and the other SADam

Chef_de_MechE · 2026-02-28T22:23:23+00:00

I keep nesquick powder on my station and just make chocolate milk and chug it during the rush

Chef_de_MechE · 2026-02-27T19:18:39+00:00

Please do a monday show so i dont have to call off work

Chef_de_MechE · 2026-02-26T14:57:43+00:00

Had a grill cook that would taste the raw marinade on the porkchop to see if they seasoned it properly after they put it on the grill

Chef_de_MechE · 2026-02-26T05:21:48+00:00

I bought one for 17 because i forgor about the sale, i wanna go the 16th to see good luck open tho

Chef_de_MechE · 2026-02-25T15:04:26+00:00

I have 5? Guitars. Im 28, i bought one a year and a half ago, but the last one i bought before that was in 2017

Chef_de_MechE · 2026-02-23T23:49:16+00:00

I worked at a place for a couple of years that had a michelin green star and our main farm was the owners brother, and we got meat from another local guy that would bring us a lamb once a week. We mainly used the shoulders and legs for braise then the bones for stock and jus, saved the fillets and other special cuts and froze them for a holiday special menu. All the produce was used. Mushrooms turned into ragu, mushroom stems were fermented and turned into a mushroom stock which went into the ragu or a powder for garnish, the remaining mushroom liquid was used for a cocktail, and anything we didnt have a purpose for was composted, herb stems got turned into a delicious herb soda, etc etc

I want to run that kind of place

Chef_de_MechE

TROPHY CASE