What's it Really Like to Be a Chef?

What is it really like to be a chef?

This week, Tanner and Jerry get into the reality of chef life, from the long hours and low pay to culinary school, repetition, passion, and why working in restaurants is often more of a lifestyle than a normal job.

Then we talk about Tony, the Anthony Bourdain film, and ask how accurately it captures Bourdain’s life, what it gets right about being a chef, and whether the movie actually works.

Tanner’s fiancée Grace also joins us to answer a different question: what is it like to date a chef? We talk unusual schedules, cooking for someone who cooks professionally, being the guinea pig for questionable food ideas, and Tanner’s inability to visit a restaurant without inspecting the plates and glassware.

Finally, everyone thinks they could run a restaurant until the refrigerator dies, a huge table shows up late, or an important delivery never arrives. Jerry gets thrown into real restaurant disasters to see whether he can survive a night in the hospitality business.

If you’ve ever thought about becoming a chef, dated one, worked in a restaurant, or wondered what actually happens behind the kitchen doors, this episode is for you.

Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.

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