If there are doctors who feel like gods, there are also chefs who feel like a godsend for gourmets and foodies. Of course, with feelings like this, it is not surprising to learn that anger, irritability, mood swings, and pride are often part of their nature. They may have the culinary talent to whet an appetite and satisfy hunger, but they also have to deal with a short temper.
Difficult chefs and their reasons
Let’s talk about the “crazy chef” stereotype.
One person who naturally comes to mind when you hear of crazy chefs is Chef Gordon Ramsay. You saw his famous temper fly on his hit reality TV show Hell’s Kitchen, and you also saw his chefs cower in front of the great chef and his equally great temper.
Although it is too tempting to think that it was just an act, in reality it was not. The “crazy chefs” are, in fact, as real as the “doctor gods”. That being said, what made chefs more temperamental than others back then?
There is no denying that a restaurant kitchen is one of the busiest work areas of any profession. People are always running, screaming to be heard above the clamor and carrying things everywhere. On top of everything, chefs also have to keep the right pace to serve all customers the way they expect them to be served and cook dishes the way they expect their dishes to be cooked, so customers don’t get caught. go disappointed.
With this frenetic atmosphere, there is no denying that spirits will fly, and spirits will fly, that many chefs look forward to the end of their shifts to escape the hustle and bustle of the kitchen. And everything starts again the next day! The hustle and bustle of a restaurant kitchen is constant and can really irritate anyone’s nerves. The busier the kitchen, the more hellish the mood becomes. Sadly, there are even some chefs who turn to drugs and alcohol to cope with the daily pressure of a busy restaurant kitchen. This definitely doesn’t help in any way as it makes the situation even more volatile.
Dealing with crazy chefs
Aside from quitting your job, there are ways to deal with difficult chefs.
When dealing with difficult chefs, you should know that only you can get hurt. If you let their negative comments affect you, you will surely feel the pain of their words. I know, easier said than done, but with practice and a lot of patience, you can take their negative comments and turn them into a positive.
You must also remember that their temperament is part of themselves, not you. So if a mad chef’s temper was flying, the best way to protect yourself against it is to think that you just got caught in the middle of your tirade.
It will also happen that sometimes your temperament will clash with that of the crazy chef. For this reason, it would be advantageous to “count to ten” before opening your mouth and making the situation worse. If you’ve already said some bad things yourself, breathe slowly and wait for your patience to regain. It won’t do the situation any good if you both get mad. Remember, the negative response generates a negative response, so the more you respond in anger, the more heated the discussion will become. Responding this way is a total waste of energy, and let’s face it, what you and the crazy chef are doing is affecting other people in the kitchen, too. Negativity is contagious, never forget it.
If you’ve found the strength to control your own temper and fight back, wait until the mad chef blows off steam. In the meantime, put yourself in the crazy chef’s shoes and look for valid reasons behind his quick temper. It would also do you a lot of good if you would see some lessons about what happened and find ways to prevent future conflicts like that from happening again.
Lastly, if the situation is finally over, never talk about it and stop repeating it to anyone you meet. As juicy as it is to retell what happened, it will not help the situation. If you feel the need to “blow off steam,” write them down on a piece of paper. Be sure to burn it afterwards, though, or throw it away, lest someone else get it and it sparks a whole new argument.