Why Chefs Quit: Kitchen Nightmares They Just Couldn’t Take Anymore

I loved cooking and went to culinary school, hoping for a dream gig. Instead, I got yelled at all day, worked like crazy, and earned peanuts. Even when I cooked for big-time tradespeople, they made twice my pay! Finally, I ditched the kitchen for elevators (yes, elevators!). Now I’m making better cash and wondering why I waited so long.

After 20 years, $15/hr, no benefits, and zero time off, it finally hit me — this kitchen life isn’t cutting it. Want a family? Need to see a doctor without digging in your couch cushions? Yeah, restaurants don’t care. Covid just made it clear: bosses want profits, not employees to survive.

My body fell apart—broken foot, thyroid cancer, mystery disorder. Now I run sleep studies instead of pans. Far easier, and way less painful.

Loved Kitchen Confidential but learned the hard way: chefs get paid crumbs and pushed too hard. Overtime piles up, injuries too, and retirement? Forget it. Most chefs bail when the passion runs dry and the reality hits hard.

Started scrubbing dishes and chasing the paycheck. Eleven years later, I was a sous for a fancy chef I didn't like. Then boom—a new degree, no kitchen stress, and a sweet gig right by the beach. And guess what? I don’t even use my degree much, but hey, it’s perfect.

After 15 years flipping pans with no sick days or breaks, I cracked. Drank to cope, then said nope. Three years of grinding while getting my computer science degree later, I’m slaying it in IT. Sick days, paid time off—who knew! Seriously, if you can, get out. It’s just better out here.

Sweaty, burnt out, and stuck with rude customers? Yeah, that was me. Tried making fancy specials no one bought. After years of hating it, quitting’s finally sounding better and better. Can’t wait!

After 6-7 years in, I had a mini heart attack from working 70+ hours a week. Got sick of the jerky chef and no accommodations for my health. Walked away before the kitchen broke me for good. Health first, always.

From Forbes kitchens and monstrous hours to café life where I actually get holidays and a life. I survived bullying, harassment, and even a kitchen burn that left a scar straight outta a thriller movie. Now? Teamwork, four weeks vacay, and yes—I can even sell my paintings while I’m at it.

8 years flipping food, then saying adios at 30 for IT life. Cooking taught me a ton but stole my joy. Now I work sane hours, weekends off, and get paid for actual impact—not just sweat. I even drop by the old crew occasionally, but full-time? Nah, not anymore.

Started in a fancy 'French Appalachian' kitchen that turned into a chaos storm. Owner hoarded food, lost it mentally, and made our lives miserable. After one dishwasher screamed and quit mid-shift, the whole crew bounced too. Moral? Sometimes the dream job turns into a nightmare.

Moved countries to open a restaurant with my buddy. Long days, no breaks, and a chef transforming into a yelling legend. Told my wife, booked tickets next day, texted the chef I quit, and tossed my phone. Restaurant closed two months later. Walked away like a boss.

Was head chef with a killer crew, working 60+ hours a week. Corporate said cut a whole job and everyone's shifts. So, cut 80 hours a week and pick it up yourself? Nope. My replacement lasted 6 days before quitting too. Chaos ensued.

I asked to deep clean the kitchen on day two. Boss said nah, it’s a waste. Showed me to “change” fryer oil by just dumping it out (gross), then gave me a thumbs up. I quit an hour later. No thanks.

Wanted a family life, unlike my dad who worked nights and weekends. Started slaving through a new engineering degree while holding down two jobs. It sucked, but now I get to pick up and drop off my kids, have weekends free, and a stable life. Still miss the rush sometimes, but not the chaos.

Got hurt on the job, found out workers comp didn’t have my back. After years of busted bones and no help, I’m trying to figure out a new career that won’t chew me up and spit me out.

Even when I wanted out, fear of failing kept me stuck in toxic kitchens. Anxiety didn’t help either—felt like a war with myself. The kitchen’s got me chained, but one day I hope to break free and find my peace.

Head chef called me lazy for going to class during busy season. I’d already worked 48 hours in 3 days. He doubled down on the insults, so I threw a pot of demi-glace across the kitchen (ten feet, baby) then grabbed my stuff and bounced. As I left, I even let him know about his cheating ways via text to his girlfriend. Mic drop.

Had a newborn and lost my marriage because I was never around. Wife left, found herself. I needed a job that let me be a dad. I miss the kitchen chaos, but now, weekends and holidays are mine. Totally worth it.

After 10 years cooking, I switched to a quick GM gig at Papa John’s. Then to grocery meat and seafood for less stress but still food-related. Now? Pest control, baby! Making twice the net income and barely breaking a sweat.

Started baking bread for a small college. Boss was a former marine obsessed with “discipline” and sous-chefs who just yelled. Waited two weeks for yeast. Got a tub of inactive nutritional yeast with a smiley note: “No more excuses!” Then my trifles got smashed by the sous trying to move a tray—was told to clean it up in an hour. Yeah, I was still being laughed about years later when I walked out.

Started in a dream gig doing fancy food, quickly turned nightmare. Owner hoarded food and had a meltdown. Equipment broke, stress exploded. One dishwasher screamed 'nope' and quit mid-shift; the whole crew followed. Moral? Some dream kitchens are just fancy disasters.

Once as a young cook, the exec chef hurled a metal champagne bucket right at a server’s head. Later, I was offered payment in… well, you can guess. Finally, as the exec chef, I wasn’t allowed to write up a dangerous cook. That was enough. Left fast.

If you’re a bad chef, you get fired or quit for being bad. If you’re good, management loads you down—for less pay and crazy demands—until you burn out and either quit or magically become a “bad chef.” Welcome to kitchen life’s weird cycle.

Bad chefs get the boot because they’re bad. Good chefs get crushed by impossible demands and shrinking budgets until they burn out. Some quit, some crash, but the kitchen keeps spinning this exhausting wheel again and again.