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Er, it kinda goes with the territory... You train for a career in hospitality, what do you expect? I get it but it's like buying a house next to a pub and then complaining about the noise...
I say this coming from a family where three out of four of us went into hospitality... And dad worked 8am-6pm six days a week for most of his working life, lunchtime crowd tho'... That was bad enough for our family life...
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Understand that, but that’s the way it’s been, doesn’t mean that’s the way it should continue to be.
Think also now that being a chef is a “career” with a progression that allows you to earn if you step away from cooking food and just plaster your name across stuff, it means if all you want to do is run one/two restaurants, cook quality food and raise a family then this way is an alternative.
cornelius_blackfoot
Interesting article on chefs rebelling against the long hours and lack of social life they were trained in, by working 4 days, investing in staff, working in smaller restaurants..
Future of dining?
https://www.theguardian.com/food/2018/oct/24/the-chefs-who-are-closing-for-dinner-to-pursue-a-healthier-life?CMP=Share_iOSApp_Other