It’s basic. It’s a necessity. Everybody cooks. Whether its Koka noodles and cheese singles (My friend Bill happily ate this stuff far too much) or a family sunday roast. Cooking is something beneficial and it shows that growing up in a household that cooks properly, often, has a great long term effect on healthy eating habits and an understanding of good nutrition.

However, being a chef is altogether different. It’s funny how you can take something that’s sold now as healthy, wholesome and “good for you” and from a professional stand point enter into what is commonly regarded as a nightmare career choice.

Just pick an aspect. Long hours. Bullying. Questionable ingredient sourcing or cooking techniques. Salary. The almost feudal kitchen system. To any professional chef these are all plagues of our career. Just some facts of the industry begin to spell the situation out. A Californian Le Cordon Bleu being sued for misguided promises of career progression. A UK disgruntled employee hotline having an exponential amount of chefs calling.

I love to cook. I’m not sure if I love being a chef. I run pastry in a 3 rosette/4 star hotel and honestly, I hate working 90 hours a week. I hate having panic dreams about Mise en plas. I hate that in my career choice I’m highly open and highly likely to be critiqued, but I love to cook. My only solice is that everyday I get to plate something I’m proud to send out to someone. Even if I only get that feeling once a day.

Anyway. This is my first Medium. It’s about something I’m interested in and hopefully it’ll resonate with someone.