How to deal with difficult chefs

If there are doctors who feel that they are gods, there are also chefs who feel that they are divine gifts for gourmets and foodies. Of course, with feelings like this, it’s not surprising to learn that anger, irritability, mood swings, and pride are often a part of your nature. They may have the culinary talents to whet their 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 watched him famously fly his temper on the hit reality show, Hell’s Kitchen, and you also watched his chefs cringe in front of the great chef and his equally great temper.

Although it’s too tempting to think it was just an act, it really wasn’t. “Mad cooks” are, in fact, just as real as “medical gods.” With that being said, what made chefs more temperamental than others?

There is no denying that the restaurant kitchen is one of the busiest work areas of any profession. People are always running around, shouting to be heard over the clamor and carrying things everywhere. On top of it all, chefs also have to keep the right pace to serve all the customers the way they expect to be served and cook the dishes the way they expect their dishes to be cooked, so that the customers don’t miss out. leave disappointed.

With this hectic environment, there’s no denying that tempers will fly, and tempers do fly, that many chefs look forward to the end of their shifts to escape the hustle and bustle of the kitchen. And it all starts again the next day! The hustle and bustle of a restaurant kitchen is constant and can really irritate anyone. The busier the kitchen is, the more hellish tempers get. Unfortunately, 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

Besides quitting your job, there are ways to deal with difficult chefs.

When dealing with difficult bosses, you should know that only you can get hurt. If you let their negative comments get to you, you will surely feel the pain of their words. I know, it’s easier said than done, but with practice and a lot of patience, you can take their negative comments and turn them into something positive.

You also need to remember that their temperament is a part of themselves, not a part of you. So if a crazy chef’s temper flew, the best way to guard against it is to think you’re just caught in the middle of his rant.

It will also happen that sometimes your temperament will clash with that of the crazy chef. For this reason, you may want to “count to ten” before opening your mouth and making the situation worse. If you’ve already said some mean things yourself, he takes a slow breath and waits for your patience to come back. He won’t do the situation any good if their tempers clash. Remember, the negative response breeds a negative response, so the more you respond in anger, the more heated the discussion becomes. Responding this way is a complete waste of energy and let’s face it, what you and the crazy chef are doing is affecting other people in the kitchen as well. Negativity is contagious, never forget that.

If you’ve found the strength to control your own temper and fight back, then wait until the mad chef lets off steam. Meanwhile, put yourself in the shoes of the crazy chef and look for valid reasons behind his bad temper. It would also do him a lot of good if he saw some lessons in what happened and found 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 won’t do the situation any good. If you feel the need to “blow off steam,” write them down on a piece of paper. Just make sure you burn it afterwards or throw it away, lest someone get it and start a whole new argument.