10 Things You Must Know Before Becoming A Chef
Chef—a dream for many. The title sounds prestigious, but the reality is quite different. There’s something about the way it sounds that captivates people and draws them toward the profession. I get it—I’ve been there too. The idea of creating masterpiece dishes, plating like a Michelin-starred chef, and becoming part of an exclusive world seems like the ultimate goal. But once you put on that apron, reality hits hard. It’s a world full of chaos, pressure, and, quite literally, cuts. It’s not all glitz and glamour as it’s often portrayed.
When I started college, I didn’t initially choose a culinary course. In fact, I spent my first year studying engineering before shifting to hospitality. During my internship at Le Chef at The Manor in Baguio City, Philippines, I had no idea what I was signing up for. No one had given me any advice or warnings about what I was about to experience.
In this blog, I’ll take you beyond the ice wall and dive deeper into what being a chef truly entails—from burns and body aches to long hours and relentless stress. It’s a field that pushes both your body and mind to their limits. But despite all the hardships, there’s something truly special about it. The joy of seeing people smile because of your food, the sense of pride in creating something from scratch—those moments make it all worth it.
So, if you’ve ever dreamed of becoming a chef or are simply curious about the unfiltered reality behind the apron, stick around. This journey is as demanding as it is rewarding, and I’m excited to share it with you. After years in the industry, here are the 10 things you must know before picking up a chef’s knife:
1. Long Hours Are the Norm
When I started my internship, I was assigned to work under banquet operations. In any kitchen setting—especially in banquets—you have to work more than 12 hours a day, often on your feet. Nights, weekends, and holidays? Expect to be at work.
All day long, you’re constantly moving, standing, and walking at a fast pace. The only breaks you get are either a quick trip to the restroom or a meal break—if you’re lucky enough to have one. But the worst part? Just when you think your shift is over, you’ll likely be asked to stay for overtime. In a busy kitchen, this much is to be expected.
The restaurant world never stops, and neither will you.
2. Social Life? What is that?
While your friends and family are out celebrating, you’ll likely be chopping garlic. A chef’s life makes it tough to maintain relationships—take my word for it.
In this industry, holidays are just another workday. Expect to miss important events. The only celebrations you’ll attend are the ones happening behind a live station, carving a whole rib-eye at a wedding reception.
There were countless times I missed Christmas and New Year with my family—actually, almost all of them since choosing this profession. Even Valentine’s Day. The only things holding my hand on February 14th are my knives and hot pans. I go home not with love notes, but with blisters—my own version of a kiss mark.
3. It’s a Physically Demanding Job
This field isn’t for everyone. You have to endure standing for hours on sore feet. Burns from sizzling pans, blisters from oil splatters, cuts from knives, and an exhausted body—these are all part of the journey. The physical strain is relentless—you’ll be lifting heavy equipment, crouching, reaching, and moving at a rapid pace just to keep up with service.
Some days, you’ll be so caught up in the rush that you’ll forget to eat. You’ll sip water just to trick your stomach into thinking it’s full. Then, after a long shift, you’ll go home exhausted, only to have your usual late-night dinner—two peanut butter toasts. With barely an hour of free time before bed, you’ll wake up and do it all over again.
But beyond the physical toll, this job also demands immense mental strength. Managing multiple orders, maintaining food quality, and handling customer requests—all under intense pressure—is just the baseline. On top of that, imagine a senior chef constantly breathing down your neck, adding to the pressure after you mess up an order. And right in the middle of the chaos, you hear the KOT machine (order printer) spitting out even more tickets.
What a beautiful mess.
4. Don’t be a Rock, Be a Sponge
Rocks are stubborn, unchanging, and stuck in place. Sponges, on the other hand, soak up everything around them. To succeed in this profession, you need to absorb new ideas, embrace challenges, and stay teachable. The more you take in, the more knowledgeable and skillful you’ll become as a chef.
The best part of being a chef is that learning never stops. At every stage of your career, there’s always something new to discover. But if you’re rigid like a rock, you’ll go nowhere. Pride hinders growth. Being a chef mirrors life itself—you encounter new experiences, adapt, and grow wiser with each passing moment.
Criticism might seem harsh. Some take it personally, while others see it as an opportunity. But in a chef’s world, it’s a blessing in disguise. You take the negativity, refine yourself, and come back stronger. Swallowing your pride is far better than drowning in self-doubt.
Learn, adapt, brush off your fears—don’t be a rock, be a sponge!
5. You Won’t Get Rich Right Away
Entry-level kitchen jobs don’t pay much. It can take years to climb the ranks before you start earning a decent salary. Like any other profession, how much you earn will depend on your experience, skills, type of establishment, and the location of the kitchen. If you’re impatient, this career may not be for you.
I vividly remember my boss, Chef Billy King, telling me before I left my first job in the kitchen: “In your younger years, up until you’re 30, don’t focus on how much money you need to make. Focus on developing your skills. As a chef, your skills will do the talking. When you reach 30 and beyond, money will follow.” While this may not apply to everyone due to different life circumstances, if you’re serious about pursuing this career, patience is key. Take your time to learn and adapt as you go.
If you go abroad, some countries have set salary ranges depending on your position. From being a Commis to eventually earning the title of Executive Chef, your journey will reflect how dedicated and resourceful you are.
6. Culinary School Isn’t Always Necessary
A degree from a top culinary school can help, but experience in the kitchen is just as valuable. Many successful chefs start as dishwashers or prep cooks and work their way up. Even the famous Chef Gordon Ramsay didn’t attend a formal culinary school—he studied hotel management, worked in various restaurants, and eventually trained under Marco Pierre White.
There’s a common misconception that attending culinary school guarantees success in the real world. While some make it, that’s not always the case. Many successful chefs started from scratch. They worked their way up from washing dishes, letting their chefs hand them a knife to chop onions, and eventually earning the privilege of wearing the chef’s jacket.
A learning mindset is the most fundamental necessity for becoming a chef. Whether you graduated top of your class at culinary school or started as a dishwasher, if you’re not eager to learn, you won’t get far.
Don’t get me wrong—if you can afford formal training, go for it. Having the basic culinary techniques gives you an edge when you step into the field. And if you’re worried about not having the right credentials to become a chef, don’t be. The only thing standing in your way is yourself.
7. Teamwork Is Everything
A kitchen operates just like an orchestra. It’s a harmonious symphony, where one wrong note can throw everything into chaos. If you can’t work as part of a team, you won’t last long. Ego has no place in a well-functioning kitchen.
Communication is one of, if not the most important aspects chefs need in the kitchen. It’s essential for ensuring a smooth, efficient, and safe working environment. In a fast-paced kitchen, chefs need to communicate orders, cooking times, and customer requests to the team. Miscommunication can lead to delays, stress, and even safety hazards. Mastering this skill enhances collaboration and ensures the delivery of excellent food to your guests.
Always lend a hand. In a busy kitchen, there will be times when your station is quiet while your colleagues are flooded with orders. If you’re available, offer your help. This will prevent delays and build a stronger sense of teamwork and camaraderie in the kitchen.
Additionally, stepping in when needed benefits you too. You’ll learn new skills and gain experience in different stations. This versatility will make you a more valuable team player and prepare you for greater responsibility in the future. A kitchen runs best when everyone supports each other, so always be ready to assist when you can.
8. Master the Basics
Before you start creating your own signature dishes, you’ll need to master the fundamentals—knife skills, sauces, cooking techniques, and timing.
I may not know you, but I’m sure you’re excited to make the famous Beef Wellington, achieve Michelin-starred plating, experiment with liquid nitrogen or other gastronomical techniques, or even mold a giant chocolate sculpture. But before all that, you need to start with the basics.
Having no foundation is like stepping onto a battlefield with no experience—you won’t last long. Mastering the fundamentals is what separates a great chef from an average cook. Before you can execute advanced techniques, you must first sharpen your knife skills, understand flavor pairings, learn proper cooking methods, and develop discipline in the kitchen.
Cooking is an art that demands patience and dedication. The world’s greatest chefs didn’t start with molecular gastronomy. Many of them perfected their omelet, learned the right seasoning ratios, and even the art of making a simple fish stock.
So take your time. Learn to walk before you run. Master the basics, and soon enough, you’ll be great!
9. Mistakes Happen
One overcooked steak or a strand of hair on a salad happens, but you can’t dwell on mistakes. In the midst of pressure and chaos, kitchens move fast, and so should you.
A chef’s life is much like personal life—you grow, stumble, celebrate, learn, and mature. Throughout this journey, you’ll inevitably make mistakes. I certainly have, and I still do. What matters is how you recover and learn from them, which helps you grow better than you were yesterday.
Mistakes are unavoidable, but they’re also opportunities for growth. Every salty dish, overbaked cake, or misunderstanding with a colleague teaches you something new—about yourself, your craft, and the kitchen. The key is not to be discouraged by mistakes, but to accept them as part of your journey.
In this line of work, resilience is everything. The ability to recover, stay composed under pressure, adapt when things don’t go as planned, and elevate your skills with experience is what defines your success. The best chefs aren’t those who never fail; they’re the ones who learn from failure and keep moving forward.
So embrace your mistakes, take accountability, and use them to your advantage. Don’t fear setbacks. Every day is a learning process. Remember, a mistake doesn’t define you; it’s how you become wiser afterward.
10. It’s All Worth It
Despite the challenges, there’s nothing quite like the thrill of a busy service, the satisfaction of a perfectly plated dish, or the joy of making people happy through your food. Every career has its obstacles. Trusting the process is one thing, but enjoying it is another.
As you grow in this field, you become more than just a cook—you evolve into an artist, a leader, and a problem-solver. Your ability to adapt to different situations sharpens, and your creativity expands. You’ll find new ways to approach a dish or even discover something entirely new, like a scientist experimenting in a lab.
With every long shift, every dropped plate, every cut, you not only hone your skills, but also develop your character. The mental and physical demands of the job instill a deep sense of passion. Being a chef isn’t just about cooking—it’s about telling your story, creating an experience, and leaving a lasting impression through food.
If you truly love cooking, it’s all worth it.
Conclusion
The path to becoming a chef is anything but easy—it demands sacrifice, blood, sweat, and an unshakable commitment to the craft. You must find the fire to ignite your passion. The kitchen will test you in every possible way and push you to your limits. But for those who stay driven, there’s always a light at the end of the tunnel.
Whether you dream of becoming an executive chef or running your own restaurant, talent alone isn’t enough—you need dedication, creativity, and a love for learning. In this profession, you’ll never stop growing. And that’s the beauty of it—you always become better than you were yesterday.
If you’re ready to embrace both the heat and the hidden rewards, the kitchen might just be the place for you!
“The highest status of being a chef is having people tasted the flavors of bliss from the tongue to the heart”
-unknown
More Articles Here!
Love Spicy Food? Here’s Why You Can’t Get Enough
Why Do People Hate Cilantro? Science Behind it
