a friend once told me a long time ago that the graveyards are filled with indispensable people.
Having a somewhat normal life on the outside will make you better and more well rounded in a not so normal kitchen.
**I know that everyone has different experiences, I’m giving a general gist from what I’ve heard (or experienced) from the front lines.
@Misskaedy Its hard Its ridiculously hard Its harder than hard But its doable Make the time Unless you are the head chef or you own the place, you need to find the time, no make the time for an outside life...period.
Don’t be fooled by some of the shady information out there—these are the real rules of dating a restaurant pro.Wasn't it john lennon who said 'life is what happens while you're busy making other plans'.......still holds true While your at it.a dog...you have an excuse to not pull that extra shift, to go have a street life. Only, people with the same passion for serving others in a thankless profession, and those who have the same energy and passion will truly get you.Big plus having a dog in your life..huger than huge....are always happy to see you no matter what kind of crappy mood your day put you in...are miracles with paws and their one sole job in life is to make you happy....will love you to the last beat of their heart, unconditionally. Anybody outside of the profession will demand your attention (understood) and will need their desires met.If you’re going to date one of them, there are a few things you’re going to need to understand. Let’s get one thing straight: We’re not here to tell you how to pick up a bartender.If you’re halfway off a barstool right now and wondering how to get that Irish-accented, pint-pulling babe/bro back to your place, we can’t help you (for a number of reasons, actually).
Hard dating chef
Also, when you cook at home, when you aren’t too tired, some really fantastic meals come together that can be very inspiring.” —Greg Denton, Ox in Portland, OR “It’s always fun to share a mutual obsession with someone. Even when we eat junk food, it’s junk food done right.” —Gabrielle Quiñónez Denton, Ox in Portland, OR “Being on the same page about what is in the fridge.Even now that we [she and her husband, chef Stuart Brioza] have a 4-year-old, we still pretty much have the same things in the fridge that we did before: cheese, something pickled, tortillas and mayo.But a restaurant industry partner isn’t all sunshine and free meals.Kitchen work is intensely high-pressure, with very little tangible reward for most of one’s career, and the people who thrive in this environment are driven by internal forces that are hard to understand for us normals.The more time you spend in restaurants and bars, the more it may cross your mind that it’d be pretty sweet to jump into that dating pool.
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Everyone’s young, they’re friendly (it’s their job), they’ve got good taste, and they have backstage access to some of the most desirable spots in the city.All good for after-work snacking—and, funnily enough, kids’ lunches.” —Nicole Krasinski, State Bird Provisions in San Francisco “I don’t always have to cook.” —Matt Danzer, Uncle Boons in New York City “Having someone to endlessly talk about food and restaurants with and obsess over trivial kitchen things.That probably wouldn’t go over as well with someone not in the industry.” —Ann Redding, Uncle Boons in New York City “Loving the fact that you have a Monday off when the rest of the world doesn’t.” —Evan Rich, Rich Table in San Francisco “The fact that we both understand what it means to commit to this business—the time, energy and sacrifice.While it is applaudable that you are so dedicated to your craft at some point you may come to resent it.Don't miss out on life and love and all they have to offer for the sake of a kitchen.