Working as a chef is tougher than some careers and easier than others. But if you get genuinely excited about food, thrive on the adrenaline of tight deadlines, and enjoy the physicality of the job, then it’s probably for you.
For those of us who’ve spent 10, 20, 30, even 50 or more years in kitchens, you’ll know exactly what I mean. We live for the “chase” of a busy service, where multitasking hits its peak – followed by the exhilaration of a successful service.
The public perception is that being a chef is all about fun, fancy garnishes, and posting Instagram-worthy dishes. But the reality is more gruelling. It might not be as physically demanding as the work that carpenters or bricklayers do, but try whisking sabayon until your arm burns – that hurts.
Add in the tennis elbow from pounding out chicken breasts or veal, wrist strain from endless slicing, and backaches from hauling boxes of meat or drums of oil, and it starts to feel like a workout at the gym.
There’s constant standing, slippery floors, sore feet, and occasional whiplash-style back jolts.
So, should a chef be fit? Hell yes.
Now’s the time to take your body seriously. You already know what to do: find what works for you and reduce your intake on certain foods.
Create a culture of wellness in your kitchen. Encourage your team to get moving, stick with it, and support each other along the way.
But it’s not just their physical health that chefs need to pay attention to. As a leader, be mindful of how you speak and what you say. Under the pump, pay attention to your words and learn to redirect them. A young chef once told me he wished he had the neck of a giraffe, so he could stop the words before they hit his tongue. That makes a lot of sense.
The old-school kitchen language and attitudes are no longer acceptable. And if it’s part of your style, it’s time to change.
As a head chef, it is important to understand this and set an example. Look for ways on how you can improve the welfare and health of your chefs. A kitchen with a strong, healthy culture and a really positive vibe will create a team that people want to be part of – and chefs will want to stick around to develop their careers.