How to survive in a restaurant kitchen

From the moment you step foot into the kitchen and put your apron on, it almost feels like there is a shift in your reality. The problems you face outside feel intangible because you are greeted with new problems within the kitchen that can only be solved in the kitchen. The chaos in the kitchen is a normality which I can always only ever laugh about on my off days. With my limited experience with working in a kitchen, these are my survival tips and tricks that I've learnt on my journey of being an industry chef.

When you start your shift there will always be enough pots for everyone to use but give yourself an hour into your shift and apparently there are not enough pots for you to even boil water. The most unethical way to go about this problem is to snatch all the pots you need and fill them with anything because nothing is more frustrating than seeing an empty pot sitting on a section being held hostage only to be used four hours later. So far, no one has picked up on my genius plan and in my opinion could potentially work for sections that don't often use an induction. I used to work in a kitchen that would hide equipment and the chefs didn't even end up using it that day...how diabolical and evil, but I get it, survival of the fittest I suppose.

Another survival tactic that I've picked up on is basically yelling at other chefs. Between the music being played at full volume, metal spoons being slammed against the rims of pots, kitchen aids running on the highest gear and the oven screaming at anyone who opens the door, the chefs in the kitchen will probably not be able to hear you all that well. Personally if you speak at a normal volume, it would be considered unacceptable and I will ask you to repeat yourself till I can hear every syllable (I have been told that I'm dramatic). If you are someone who does not like to repeat themselves then this tactic is perfect for you.

Working in industry you tend to pick up the major love language within the culture of cheffing which is acts of service. No we are not surprised. Weighing out recipes the night before so that they can be cooked the following day is a love letter from one chef to another. It basically means someone thought about you, someone was intentional with their actions and someone cares about you and your prep. Anthony Bourdain did say chefs are nice people and I agree with that statement, we just have a different way of showing our love and appreciation.

Never over season your thoughts. Chefs are not the most sane people with the lack of sleep, lack of nutritional food, the constant over stimulation at work and people asking a million and one questions a day, chefs tend to be short fused. If you are lucky, you might be surrounded by chefs who hide it better but not all of us are that lucky. Chefs tend to be blinded by the pressure of the kitchen and say things they don't mean and sometimes don't even have to use words! Chefs serve a look similar to the one your mom gave you when you ran the trolly into her ankle. Pretty scary stuff. Advice from a not too wise chef, just focus on what you are doing, focus on the outcome of what you are doing and keep pushing to get to the end of service.

Just walk faster. Walk like you are on a mission even if it is just to get a whisk you forgot to grab with your other equipment. There are so many benefits to this strategy of survival. The first one is, no one is going to stop and talk to you which is fabulous for an introvert like myself. No small talk, no deep conversations and no "we should make plans to hangout". Sorry, can't talk...I'm walking fast. The second beneficial factor is you will probably burn a lot of calories that you got from all the offcuts you secretly eat at work. And with this in mind, don't drag your feet. It's just not a good look.

Don't take peoples dish cloth, don't use another chefs knife without asking, don't steal bowls that people went to get themselves and make a staff chow that you are proud of. The list of do's and don'ts are long and can differ from kitchen to kitchen but I do hope my list helps anyone working in industry, about to start or are considering to join the industry. Good luck soldier.