Being a Chef is More Than Just Knowing How to Cook

When I started this journey, I thought, “Alright, cooking’s the thing. If I can master that, then I’m on my way.” Go to culinary school, graduate, and *poof,* I’m a Michelin-star executive chef, right? I quickly found out I was wrong. The reality of becoming a chef — and I mean a “real” chef — is far from just knowing your way around a kitchen. It’s almost funny now to look back and realize how little I understood about what it takes to hold that title, let alone feel worthy of it. I still don’t know if I’ll ever feel like I deserve the word “chef” in front of my name.

Sacrifice — that’s the first thing you start to understand. To even get a toe on the ladder, you’ve got to give up so many hours, days, weeks. You barely have time for friends, family, or even yourself. There’s this image out there that chefs go home and whip up gourmet meals for themselves. The truth? Most of us just want whatever’s quick and easy. A bag of chips, some instant noodles. Fancy? Not a chance. When you’re done with a shift, you’re not in the mood to cook again. It’s survival mode.

And then there’s mise en place — “everything in its place.” It’s a phrase we throw around, but in a kitchen, it’s life or death for your workflow. If you don’t have everything ready to go, if your station isn’t organized down to the last chopped onion and sprig of thyme, you’re setting yourself up for chaos. I’ve spent way too many shifts where I thought I had enough prep done, only to realize halfway through that I’m missing something crucial. And when that happens, there’s no hiding. You’re scrambling to chop, slice, and wash mid-service, and suddenly that dish takes thirty minutes longer than it should. Prep isn’t just a task — it’s the backbone of a smooth service, the thing that separates the chefs from the cooks.

Cooking? That’s just the surface. Beneath it is an iceberg of organization, grit, timing, and patience — things I hadn’t even considered when I first thought about being a chef. The truth is, stepping into this world means getting comfortable with the constant hum of pressure. It’s accepting that, no matter how skilled you are at the craft, there’s always another layer to learn, another skill to perfect.

Being a chef is much more than cooking, it’s about committing to a lifestyle that’s anything but easy. And while the title might still feel miles away for me, the journey itself? That’s what I’m here for.