So, Why do People Leave the Culinary Industry?

It's not surprising to hear that restaurants have the biggest turnover rate when it comes to employment. In fact, in the year 2020, there was an 18% increase in turnover rates with kitchen staff alone. There's no doubt that COVID-19 played a major role in this turnover rate. With restaurants having to temporarily close and limited to offer their customers the "convenience" of ordering take-out, it's no wonder that restaurant owners weren't making enough to pay their employees.

But let's go back just another year or two, before the pandemic and when the world was free from a deadly-ish virus.

The kitchen is not something to mess around with: in my other blog, "So, You Want to Be a Chef?" You'll see that I touch upon the idea of students entering the culinary industry with the inspiration of broadcasting themselves on popular television shows like MasterChef or Food Network. And who can blame them for that? These T.V shows have become such a prominent part of our lives that it leads us to bring out the self-proclaimed chef we believed needed to be seen by the world.

But after a slap on the wrist and a reality check knocking us on the back of the head, we, or most culinary students, realize that this was not the industry for them. Why though? MasterChef has motivated us to dig deep into our inner cook and relinquish our nine to five job so we can pursue the "dream" as a chef.

So, the question bargains: Why do People Leave the Culinary Industry?

1. It's Exhausting!

I'll just come out with the obvious first, and I'll say it again--the kitchen is not something to mess around with. The earliest you'll clock in is noon, and the latest you'll clock out is 11 PM (depending on what restaurant you work for). You're constantly on your feet eight to ten hours a day, and let's not forget to mention that your weekends will be taken away. Physical labor is one of the job requirements to be a cook, and this includes your prep time before service, cooking on the kitchen line during service, and performing thorough cleaning tasks after service. So, if you plan on working in the kitchen, be ready not to sit until your shift is over--or whenever you receive a break.

2. It is Not for the Weak-Minded

If you think physical labor is bad, be prepared to have the scolding of your life. Chefs may be one of the pickiest and self-respected people you have met. And I’m not just saying that because throughout my time in the industry, I have had plates intentionally thrown at me, and I've received the opportunity to have a one-on-one meeting with the chef so he can tell me how bad of a job I'm doing. But all of that builds character, depending on how you take criticism. One little tip, if you do take a job in the kitchen, consider seeing a therapist, too. Thank me later.

3. You Will NOT Become Famous

Gordon Ramsay never promised that you'll become the next chef who would revolutionize the world of food; he says that you need to work harder and you're a donkey. There’s this deceptive notion that your talent as a cook will take you to great cities like New York, LA, or even a country like Paris. You’re right, but also very wrong. You’re going to start at the bottom of the food chain--as a prep cook or the kitchen's dishwasher. No one wants a recently graduated culinary student: that person probably doesn’t know the difference between their knife cuts yet. On top of that, the new guy in the kitchen needs to build his character before he can go in front of the camera. Good luck with that, by the way.

4. No, You Will Not Become a Millionaire

Do you want to make a million dollars? Great, I’ll tell you what, go find yourself a sugar daddy and maybe they’ll fund your career path in the kitchen. Just know that you may have to perform activities that won’t include cooking. Starting pay for a line cook is $9 an hour, but seeing as where the economy is at, most restaurants will start you off at $12, if they’re generous enough to make you that offer. But don’t forget, you have other bills to pay for too: insurance, rent, utilities, and did I forget to mention that culinary school is expensive? Long story short, your wage as a cook will not be what you expected.

5. You Can Kiss Your Life Goodbye

You are going to eat, sleep, and live in the kitchen (that is, if you’ve devoted yourself to this life). But don’t get me wrong, you will have some leeway time to have an active social life, but just know that you’ve signed away your life to a job that requires your everyday attention. And that’s just being a cook, imagine what it’s like becoming a chef, you’re in the kitchen 24/7, your entire life surrounds the kitchen, and you pretty much have no active social life (besides the people you work with). So, say hello to the new kitchen life and say goodbye to your old friends.

There you have it, my thoughts on what I believe to be the main reasons why people leave the culinary industry. You may still be wondering, "Bruce, why did you leave this industry?"

Well, based on what you've just read, I'll let you draw your conclusions from that list.