I did consulting for a medium sized restaurant group a few years ago and something that stuck with me was how none of the cooks wanted to become a manager. They all said the same thing: its way more work for less money than im making now https://twitter.com/ericriveracooks/status/1391784472832401410">https://twitter.com/ericriver...

becoming a sous chef is such a gamble. youre giving up overtime pay and any semblance of a social life, but supposedly gain managerial skills...but those skills are never taught, you just have to figure it out. and theres rarely a clear path to reaching the next level

a lot of cooks come out of their sous years really messed up..they& #39;ve had a medium amount of power but were never taught how best to utilize it. this is where people start yelling, intimidating, and humiliating their cooks. because theyre scared and they dont know how else to act

i think about when i worked at nopa, and the chef would tell me how he succeeded by surrounding himself with the best people. but we worked 14 hour days and got off work at 3am every night, and I didnt exactly see a lot of people that wanted to have my job