"I was tired of making $15 per hour and having no benefits, no time off, and no future after 20 years of experience. I wanted kids someday and wanted the kids to be able to see a doctor before they were old enough to get a job themselves. Restaurants simply cannot provide that. COVID-19 just really drove it home how owners would VASTLY prefer their employees to all die than take a slight hit on profits."
"I started as a dishwasher, and quite frankly, chased the paycheck. By the end of my 11-year culinary career, I had become the sous chef at a restaurant owned by a multi-James Beard-nominated chef. I hated it, but it was all I knew how to do. I was very lucky to have found the opportunity and time to go back to school."
"My body was breaking down. It turned out I had a broken foot, thyroid cancer, and an undiagnosed connective tissue disorder. Now, I run sleep studies. It's far easier on my body. To follow up on my own comment, one of the most toxic mindsets I found in kitchen culture is working through pain and sickness like it's a badge of honor. There's nothing honorable about deserting yourself. Listen to your body, chefs."
Kitchen workers frequently face low wages, no benefits, no paid time off, and limited long-term prospects despite years of experience. Financial insecurity and lack of healthcare make family planning and basic medical access untenable for many. The COVID-19 pandemic intensified perceptions that owners prioritize profits over staff welfare. Career trajectories often begin in entry roles like dishwasher and can lead to senior positions, but many choose to retrain for steadier, better-compensated work outside restaurants. Cumulative physical injuries, undiagnosed medical conditions, and a culture that glorifies working while ill drive individuals to safer, less physically demanding professions.
Read at BuzzFeed
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