# The Truth About Being a Chef Nobody Talks About

## Метаданные

- **Канал:** Bon Appétit
- **YouTube:** https://www.youtube.com/watch?v=UhmrXCyrQ-o
- **Дата:** 29.05.2026
- **Длительность:** 1:22
- **Просмотры:** 44,664
- **Источник:** https://ekstraktznaniy.ru/video/52451

## Описание

Chef Michael Vignola of The Eighty Six shares an honest look at the reality of being a chef. From the sacrifices of nights, weekends, and holidays to balancing family life and the demands of restaurant culture.

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## Транскрипт

### Segment 1 (00:00 - 01:00) []

I talk about my kids a lot. They are my driving force, the reason why I do what I do. They keep me grounded, they keep me sober, they keep me happy. I love this industry very much. It is extremely hard. It is very difficult. It is unforgiving. It is tough. I came up in a different era than now. The culture wasn't as great as it is now. You have to realize you're in service to your entire team and the guest. And you give up your holidays, nights, special occasions to create them for them. And that is an honorable profession. However, it is very hard to have a family, a life outside of it, unless people get it. And I wish for them an easier life than the one I've had. Um, I'm not trying to play a fiddle or talk down about it. I'm very grateful for this life I've had. I just wish it wasn't as hard as it is. On the other hand is I wouldn't want it any other way and I love the hard. I work with a group of amazing individuals who get it. They love my crazy, I love their crazy. Together we make things that are crazy, unassuming, and just great. And it wouldn't happen without that. However, I don't want that for my kids. I want to be able to see them on weekends and I don't want them in the line, working holidays, nights, weekends, you know, staying up late, self-sabotaging and thinking about next day's specials, additions, guests, the mishaps, table 42, whatever happened there. Like, it's just the list is always running and it's a consuming lifestyle.