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This is a dedicated community built for those who thrive in the culinary world. Whether you are a professional chef leading a high volume kitchen, an experienced line cook managing a station under pressure, or a passionate home cook executing restaurant quality dishes with precision, you belong here.
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The Changing Tides: Surviving the Evolution of the Kitchen Culture
For those of us that have been around in the industry a minute or two, this post is for you. Some of what we've seen over the decades is nothing short of pure insanity. 🤯🏴☠️
That said, in just 20 short years, some of the things we said and got away with in the kitchen—in the pirate ship, in the thunderdome—we would now go to jail for or could definitely be fired for. And I'm not talking about things that are illegal; I'm talking strictly about the things we say or said. 🤐🛑
This is one critical topic that I think we need to touch down on. The industry is dying without young bodies coming in, and being able to change and adapt over the times is absolutely vital to survival. 📉🔄
I've always discouraged young men or women from getting into this industry. I tell them to do everything and anything else first. But for some people, it's just in the blood. You can't fight it. 🩸👨🍳
So if you must do this, absorb everything you can on this forum. Learn from your teachers if you decide on culinary school, and learn from your bosses on the line. Absorb it all. Good luck. 📚💪🥾