The Truth About Being a Chef: 5 Things No One Tells You

Becoming a chef sounds like a dream for a lot of people. You get to create beautiful dishes, work with amazing ingredients, and maybe even run your own kitchen someday. It’s easy to get caught up in the glamor of it all, especially if you’ve watched shows like Chef’s Table or MasterChef. But before you jump in, there are a few things you should know that no one really tells you when you’re starting.

Here are five key truths about being a chef that I’ve learned over the years. If you’re thinking about a career in the kitchen, these will help you understand what you're in for.

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1. Long Hours Aren’t Just a Myth

If you think being a chef means working regular hours, let me stop you right there. The reality is, that chefs work some of the longest and most unpredictable hours you can imagine. When everyone else is out enjoying their Friday night dinner or celebrating holidays, chefs are in the kitchen making sure those meals are perfect.

I remember my first New Year’s Eve as a chef—it was one of the first 14-hour shifts that I had. I was supposed to be out with my friends partying, but instead, I got called at the last minute and, while they were out celebrating, I was sweating in a hot kitchen, rushing to get through all the orders. I was exhausted: my feet hurt, my hands hurt, my head hurt…everything hurt; but honestly, that’s just part of the job. You’ll find that kitchens are busiest when everyone else is off work, so if you’re looking for a 9-to-5, this isn’t it.

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2. It’s Physically and Mentally Exhausting

Most people don’t realize just how tough being a chef is on your body. You’re standing for hours, working in hot kitchens, and constantly moving around. You’ll be lifting heavy pots, chopping vegetables, and running back and forth between stations. Trust me, you’ll definitely feel it by the end of the day.

But it’s not just the physical toll—it’s mentally draining, too. The kitchen is a high-pressure environment, and when things go wrong (and they will), it can get stressful quickly. Yes, chef; the pressure is on! Orders pile up, customers make special requests, and you need to keep track of everything while moving at lightning speed. It can be overwhelming at times.

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3. Creativity Isn’t Your Job—At First

If you’re imagining stepping into the kitchen and creating your own dishes right away, I’ve got some news for you: that’s not how it works. As a newbie, your job is to follow recipes exactly as the head chef tells you. You’re there to support the kitchen, not showcase your culinary genius just yet.

I remember feeling a little deflated when I realized that, for the first few years, I wasn’t going to be putting my personal spin on anything. Instead, I was chopping vegetables, prepping ingredients, and learning how to execute someone else’s vision perfectly. But you know what? I learned so much from that. It made me understand the basics and gave me the confidence I needed to start creating my own ideas.

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4. The Pay Can Be Disappointing at the Start

Let’s be real—no one gets into cooking for the money, especially at the beginning. Entry-level kitchen jobs, like line cook or prep cook, don’t pay a lot. You’ll be working hard for relatively low wages, and the hours don’t always add up to a big paycheck.

When I started, I was shocked at how little I was making considering the amount of effort I was putting in. I had friends in other industries who were making more for fewer hours, and it was tough to accept it at first. But here’s the good news: as you gain experience and move up, the pay does get better.

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5. Teamwork Is Critical for Success

One of the most important –and often underrated– skills you’ll need as a chef is the ability to work as part of a team. A kitchen runs like a well-oiled machine, and everyone has to do their part. If even one person slacks off or doesn’t communicate well, the whole operation can fall apart. I’ve been in kitchens where teamwork was seamless, and everything ran smoothly. I’ve also been in kitchens where there was tension, and it made every service feel like a disaster waiting to happen.

In the kitchen, there’s no room for egos. You need to work together, support each other, and communicate constantly. And sometimes, that means stepping in to do the less glamorous jobs—whether that’s washing dishes, cleaning your station, or helping out a coworker who’s falling behind.

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Conclusion

Being a chef is an incredibly rewarding career, but it’s also one of the toughest jobs out there. The long hours, physical demands, and mental stress can be intense, especially when you’re just starting. But if you love cooking and you’re willing to put in the work, the satisfaction of creating great food and mastering your craft makes it all worth it.

If you’re thinking about becoming a chef, remember: it’s a journey, not a sprint. It takes time to get where you want to go. Start by mastering the basics, learning from others, and working hard every day. The rewards might not come immediately, but for those who stick with it, a career as a chef can be one of the most fulfilling and exciting paths you can take.

Good luck, and welcome to the kitchen!

Yes, chef! Yes, chef!