Alright, let’s be brutally honest with ourselves. We love this kitchen life, the heat, the rush, the pure fucking artistry of it all. But let’s not pretend it’s all Michelin stars and perfectly plated dreams. We’ve all got our shit, those little habits that are slowly but surely grinding us down. And if you’re nodding along, welcome to the club, you beautiful mess. We’re all in this together.
This isn’t some preachy self-help bullshit. This is us, talking about the real, raw habits we’ve picked up, the ones that make us question our life choices, and how we’re trying to unfuck ourselves, one tiny step at a time. Because if we don’t, this industry will chew us up and spit us out, leaving us with nothing but scars and regret.
Photo by: Pylyp Sukhenko
1. The Accidental All-Day Buffet (aka Tasting Everything, All the Fucking Time)
We’re tasting sauces, checking seasoning, sampling preps, “just to make sure.” Before we know it, we’ve consumed a full day’s calories without a single proper meal. Our guts feel like a science experiment gone wrong, bloated and confused. We know it’s a professional hazard, a necessary evil to ensure quality, but damn, it’s hard to stop. The constant grazing, the endless nibbling—it messes with our hunger cues, our digestion, and our overall well-being. We’re essentially eating like toddlers at a buffet, all day, every day.
How We’re Trying to Fix It: We’re trying to be more mindful. Sparkling water has become our new best friend, helping to cleanse the palate without adding calories. We’re consciously cutting back on the fried shit, the rich sauces, and the endless bread basket samples. Some of us are even trying to schedule proper, albeit quick, meal breaks to get some real nutrition in. It’s a constant battle against our own damn taste buds and the demands of the job, but acknowledging the problem is the first step to not feeling like a human garbage disposal.
2. Sleep? What the Fuck is Sleep?
Between the brutal shifts, the adrenaline dump after service, and the late-night mental replays of every mistake, getting actual, restorative sleep feels like a luxury for the weak. Eight hours? That’s a myth we tell ourselves. We run on caffeine, sheer willpower, and the fear of letting our team down. We know we’re burning out, that our bodies and minds are screaming for rest, but the kitchen doesn’t care about our circadian rhythm. The constant disruption to our sleep patterns leads to irritability, poor decision-making, and a general feeling of being perpetually hungover, even when we haven’t touched a drop of booze.
How We’re Trying to Fix It: We’re trying to prioritize it, even if it’s just a little bit more. Setting a consistent bedtime, even on days off, is a start. Blackout curtains, turning off screens an hour before bed, and trying to decompress after service (easier said than done, we know) are all part of the struggle. Some of us are even experimenting with meditation or breathing exercises to calm our wired brains. It’s a slow, painful crawl towards something resembling normalcy, but we know our bodies and minds will thank us for every extra minute of genuine rest.
Photo by: Jason Leung
3. The Standing Scarf: Eating Like a Goddamn Animal
Who has time for a proper meal? Not us. We’re shoveling food in while standing, leaning over a trash can, or hiding in the walk-in. Chewing? Optional. Digestion? A distant dream. Our stomachs are constantly acidic, but we just pop another antacid and call it a day. This habit isn’t just uncivilized; it’s terrible for our health. Eating quickly and mindlessly leads to indigestion, bloating, and a general disconnect from the act of nourishing ourselves. We treat food with reverence for our customers, but for ourselves? It’s often just fuel, consumed in the most undignified way possible.
How We’re Trying to Fix It: We’re trying to force ourselves to sit down, even for ten minutes, to actually eat and breathe. It’s a small act of rebellion against the chaos, but it’s a start. We’re encouraging each other to take those brief moments, to step away from the line, and to actually savor a few bites. And skipping meals entirely? That’s a one-way ticket to crash-and-burn city, leading to low energy, bad moods, and even worse decision-making. We’re learning that a few minutes of mindful eating can make a huge difference in our energy levels and overall well-being.
4. The Kitchen Stress: Our Toxic Ex We Can’t Quit
Tickets flying, timers screaming, ovens blasting, customers bitching—it’s a goddamn pressure cooker. We tell ourselves we thrive on the adrenaline, that we’re calm under fire. But let’s be real, we’ve all had those moments where we’re one misplaced spoon away from a full-blown existential crisis. The constant, high-stakes environment takes a massive toll on our mental health. Anxiety, irritability, and even depression are common companions in this industry. We internalize everything, and it slowly eats away at us.
How We’re Trying to Fix It: The trick isn’t to eliminate the stress—that’s impossible—but to manage it. To not explode. To stay in control, even when everything feels like it’s falling apart. We’re learning to develop coping mechanisms: deep breaths, stepping outside for 30 seconds, finding a trusted colleague to vent to. Some of us are even exploring mindfulness techniques or therapy to help process the constant pressure. It’s a constant mental battle, but managing it makes a difference for us, and for the poor bastards who have to work with us. Because a chef who can’t manage their own stress is a liability to the entire team.
Photo by: Ahmet Safa Türkyılmaz
5. The "I'll Do It Myself" Syndrome (aka Trust Issues with Our Team)
We’ve all been there: it’s faster to just do it ourselves than to explain it, or worse, to watch someone else fuck it up. This habit, while seemingly efficient in the short term, is a slow poison. It leads to burnout, resentment, and a team that never truly learns to stand on its own two feet. We preach teamwork, but often, our actions scream, "I don't trust you, you incompetent fuck." This micromanagement stifles growth, kills morale, and ultimately makes our own jobs harder. We become bottlenecks, unable to scale, and perpetually overwhelmed because we refuse to let go.
How We’re Trying to Fix It: We’re learning to delegate, to teach, to step back and let others grow, even if it means a few mistakes along the way. It’s about building a stronger team, fostering trust, and empowering our colleagues. It’s hard, it requires patience, and sometimes it means letting go of our own ego. But a kitchen is only as strong as its weakest link, and we’re all responsible for forging stronger chains. By investing in our team, we’re not just making our lives easier; we’re building a more resilient, capable, and ultimately, happier kitchen. It’s a win-win, even if it feels like pulling teeth sometimes.
