I am a first year (almost second) apprentice chef and I just moved from a very faced paced (100 covers a day on average) but overall relaxed and happy kitchen to a slow paced (25-70 covers on any given night) but hardcore and angry French brasserie style kitchen. I feel like nothing I do is right. I feel like I shouldn't be within 200 yards of a professional kitchen. Is it normal to feel this way as a first year in a hard place? I know they are supposed to ride me, but I just feel shit.

I am a first year (almost second) apprentice chef and I just moved from a very faced paced (100 covers a day on average) but overall relaxed and happy kitchen to a slow paced (25-70 covers on any given night) but hardcore and angry French brasserie style kitchen. I feel like nothing I do is right. I feel like I shouldn't be within 200 yards of a professional kitchen. Is it normal to feel this way as a first year in a hard place? I know they are supposed to ride me, but I just feel shit.

I don't know shit about commercial kitchens, but I get the impression most of them are hectic and angst ridden, the successful heaven you worked in previously was just run by a bunch of cool people. You know Nathan? He should know - for obvious reasons - and he was always's a chill as fuck cunt. Should share a gem for a gem of wisdom. The french restuarant suits, man. We (all) gotta catch up one time cunt *leaves a pile of empty pistachio shells in the corner of the thread*.

I'd imagine it's a combination of shit people and an environment with rigorous standards. Combine the two and you'll get exactly that feeling - the inability "to do anything right" in someone else's eyes.

You want a hardcore kitchen? Try working at a soup clinic.