>>7359881 Being a chef is one of the few existing jobs where you can be a tatted up disgusting ugly slob of a person and actually expect to advance, because literally no one but the other people in the back have to suffer through the sight of you.
Don't know a lot of fat chefs but after years in kitchens and restaurants I can safely say that 90% of people who work in the industry are chain smoking alcoholics with healthy drug habits, and the only reason for that is the constant stress, working in a kitcheb with 5-10 people is stressful as fuck because it's chaos, everyone is in a rush, shouting at each other and waiting to get a break to just relax a little with a bump and a smoke.
>Hurr Durr fat chefs are great cook cause they know food and eat so much.
No they don't those fuckers don't know how to control their own eating habits and portions for themselves. I admire someone like Ramsay greatly, not only did the fucker do Ironman but he's one of the greatest chefs in the business.
>>7359881 You dont go into the industry fat already. People like that will never work in high end places. You can GET fat from decades in the industry, but most top chefs are skinny mofo's. You have to be in order to handle the hours and constant moving around that comes from this job
Ex-Cook here, worked in a 3-Star Hotel in Florida.
I honestly contemplated suicide toward the end of my 2 year stint. I gained 80 pounds, I picked up smoking from the other chefs, my legs killed me every night, and after work I drank myself to sleep.
Being a cook is fucking hard, you're getting chewed out by sous chefs (fuck those guys) and asshole servers and unless you have Union tenure all you can do is listen and say yes.
A lot of chefs and cooks are slobs because after work you either want to gorge yourself on food and/or tank a 6-pack.
If it wasn't for bartending I'd either be working construction or maybe just dead. It's so much easier and way more enjoyable to stand around and make small talk with rummies then be their fucking bitch. I also have to have a good appearance now so I'm only 20 pounds overweight instead of a 100.
So in answer to your question chefs are fat and gross looking because the job is stressful and you're in the back of the house so your appearance doesn't matter.
The greatest chef of our time Robuchon looks like a fucking hobbit and decided to retire because he saw that his peers were dropping dead in their 50s.
>>7359989 If you're a grill with a nice personality and cute be a server or bartender. You get tips and your experience as a pastry cook is appreciated in any decent restaurant. BTW if you're male you just need to look nice (handsomeness is always appreciated but not required).
If you're repulsive or have shit personality go into management or cook in a buffet where work is so much much easier.
>>7360034 I like it a lot, it's a job where no two nights are the same. I meet new people and I meet regulars and I get to know a little bit about them over a few hours. What I really hated about being in the back of the house was more or less the same patterns happening over and over again. No two bartending nights are the same.
Concerning tips it all depends on where you're working at the time and place. I've left work with 18 bucks in tips one night and then $300 the next night. Which makes budgeting tricky but I get by.
>>7360042 You're a young man then you should be good. Honestly look yourself in the mirror and be honest. I'd say it's better to have a baby/nerdy face then the look of an angry guy. Ask yourself would someone want to walk up to you for a beer, if yes then you're fine.
It's not about Patriarchy so much as it is filling the role that your bar or restaurant expects from you. I'm tall with a wide frame so I carry the trash out, move kegs, and if need be get beligerant guests out of the establishment or under control. You can't expect that from a 120 pound blonde.
Women need to look attractive because men think with the wrong head. My coworker who I work shifts with effectively does the Girlfriend experience with the single guys who come in. Takes pictures with them, gives them hugs, does shots with them. For a good hour and a half she's frankly a giant cocktease as they spend all their cash and tip her big. My role is to be friendly toward women (who generally don't like interacting with my coworker) and to be a bro with the guys. My tips are lighter of course but I'd rather be doing this then go back to cooking.
I was in very good shape before I became a cook. Didn't smoke, didn't drink often (mainly with a meal from time to time), and exercised regularly. Over a decade of 60+ hours in a 100 degree kitchen (averaged through the year) being bitched at by up to 4 bosses in one kitchen who want everything done differently from one day to the next because they smoked too much weed to remember wtf they told you the day before and don't much care to be consistent anyway, 20 customized dishes coming in all at once, oh and the printer wasn't on, so they're 6 minutes down already, and the heat lamp is broken, so you're going to have to get all your plates screaming hot and your oven pilot is out, so you should probably get on that now, and don't break the hollandaise sauce by plating on plates that are too hot. I now smoke a pack a day and am overweight from lack of exercise, too much booze, and general idgaf about that anymore.
>>7359881 Because kitchens will hire anyone The turnover is ridiculous due to stress, physical punishment, shitty hours & abuse so it's not uncommon to find ex cons in a kitchen Anyone can be taught to cook, the real struggle in hiring is finding someone who's dependable & has the mental fortitude to put up with the job.
>>7359881 As others have pointed out it's a stressful job where the only thing that matters is your ability to keep the kitchen turning out good food under crushing time constraints. If you can do that you're a success, and no one will really give a fuck about your appearance, your personality, your addictions or (for the most part) your bad behavior. So you can get away with a lot as long as you don't crack under pressure.
I dont think there are more fat chefs then skinny but I think the fat ones are more then likely the "administration sit on the computer except maybe during the rush" type so they basically get office body while eating all fucking day. Another reason could be they drink, smoke, and have shit metabolism due to lack of sleep because unless you're just a loner most people will attempt to still have a life outside of work while doing 14-16 hour shifts. I personally gravitated toward the profession because I grew up with older brothers and am used to the "locker room" talk and love the fact you earn respect and its not a place for the faint of heart. You have to have more then just the desire for a check to put up with the demands of a kitchen job. Plus id shoot myself if I ever had to work an office job from pure boredom and being unchallenged.
>>7359881 I smoke weed every single day of my life. From sun up to sun down I am always hitting' the green. You know the best part? I do it all while working at a 5 star restaurant. Make bank smoke dank nigga
>>7361839 I was a nice guy and smoked by the line so I could be called back, and I always gave breaks to nonsmokers. I don't smoke anymore though, and I don't take breaks anymore unless I need to shit either. But then again the place where I work is a fucking gravy train and I am now ruined for high volume. My management are idiots and my coworkers are lazy though, so I'm shocked I haven't picked up smoking again. I did love it...
>>7361881 Amazing how that ends up working out, isn't it? I polished off my first two years as a 4.0 helping my classmates achieve better scores along the way. I instructed them more than the professor. They always asked how I was able to know so much about the material (biology major). I simply told them the truth - I studied.
The kicker was I would study until I knew every single thing then I would get hammered. But everyone only saw me getting hammered. They were puzzled as to how I knew so much on exam day.
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