If you can't stand the heat
If you can't stand the heat, get out of the kitchen. If this is a phrase that you hear in your workplace, then it’s likely that that particular kitchen isn't for you.
It isn't a sign that you are any less of a human. Or that you're unskilled, unenthusiastic, unwilling or 'weak'. It's also not a sign that you lack the capabilities to be great at what you do.
It's more likely a sign that one individual's way of running their team, the behaviours and the language that they employ whilst doing so, isn't for you. And that's fine. There are plenty of other ‘kitchens’ ready to treat you in a collaborative, more humane way and who will help you to achieve your goals in life without ever burning you in the process.
The culinary (and corporate) world has long perpetuated the myth that enduring abuse is somehow a badge of honour, a rite of passage that transforms good chefs and leaders into great ones. This toxic mindset has created generations of traumatised professionals who either leave the industry or perpetuate the cycle of abuse.
But here's the truth: The most successful kitchens today are those that have rejected this outdated paradigm. They understand that creativity flourishes in psychologically safe environments, that precision comes from clear communication rather than fear, and that consistency stems from mutual respect rather than intimidation.
Look at Dominique Crenn's kitchens in San Francisco, where meditation spaces and mental health support are as fundamental as knife skills. Or René Redzepi's transformation of Noma's culture, where he publicly acknowledged his past aggressive behaviour and rebuilt his kitchen on principles of collaboration and dignity.
The heat in a kitchen should come from the stoves, not from manufactured pressure and psychological warfare. Progressive kitchens are proving that excellence and humanity aren't mutually exclusive — they're mutually reinforcing. They're showing that when chefs feel valued, supported, and respected, they produce their best work.
So, if you find yourself in a toxic kitchen, remember: The problem isn't your tolerance for heat — it's the artificial inferno created by poor leadership. The best chefs aren't those who can endure abuse, but those who can create extraordinary food in environments of mutual respect and shared purpose.
Your talent deserves a kitchen where heat is a tool for transformation, not a weapon for degradation.
