I Was A Line Cook At A Fine Dining Restaurant, And This Is What I Hated Most About Working In The Kitchen - Tasting Table

"My time in a fine dining kitchen as a line cook was one of the most stressful and surprising experiences I ever had. It wasn't just difficult work. It was a difficult environment for a number of reasons. It was cramped and frantic, and the personality clashes you see on shows like "The Bear" were not uncommon. I don't recommend it."

"The space was cramped and tiny, with four gas burners and two prep stations where we were expected to prepare every dish without stepping on the toes of everyone else in the kitchen. There were two reach-in refrigerators but no under-counter ones. If you needed new plates, you had to traverse a labyrinth of hallways and go downstairs to storage."

Working as a line cook in a fine dining kitchen was highly stressful and surprising. The kitchen occupied a cramped, historic inn layout that lacked commercial design and adequate equipment. Staff managed with four gas burners, two prep stations, and limited refrigeration while serving inn guests plus daily two- and three-course lunch and dinner menus. The small dish pit frequently fell behind, forcing cooks to wash during service. Desserts were outsourced to a vendor. Dinner services were hard but usually manageable. Persistent ego-driven personalities and a prevailing sense of superiority among chefs intensified workplace tension.

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