Why I’m Starting This Blog
Hi. My name is Ekim. I’ve been working in hospitality for a long time. More than 10 years now. I started in 2013 when I moved to London. I wasn’t a chef back then. I was just a guy trying to figure things out.
This blog isn’t anything fancy. I’m not a writer or a social media guy. I just wanted a place to share my story. Maybe help someone new in the kitchen. Maybe learn something from others too. That’s all. Simple.
My Culinary Journey in London
Arriving in London: The Early Days
I came to London in 2013. Didn’t know what to expect. I didn’t speak perfect English. Didn’t have a big plan. I just knew I wanted to work.
I took any job I could find. First jobs were hard. Long hours. Sometimes no break. But I was young and hungry to learn.
Working Every Role in Hospitality
I’ve done every job in a restaurant. Waiter. Runner. Bartender. Barista. Then kitchen.
Each role gave me something. I learned to talk to guests. To move fast. To smile even when tired. Those small jobs built my base.
Rising Through the Ranks to Head Chef
Eventually I found my place in the kitchen. Started as a commis chef. I was just chopping onions, peeling carrots. Cleaning.
I didn’t mind. I loved it. I wanted more. Slowly I moved up. From prep to line cook. Then sous chef. Now head chef.
Some people call me kitchen manager too. I like both titles. I cook, but I also lead.
Life as a Head Chef
What Being a Head Chef Really Means
Being a head chef is not just about cooking nice food. It’s about people. Team. Standards. Teaching. Keeping things moving when it’s busy.
Sometimes you feel like a coach. Sometimes like a parent. Sometimes just tired.
Daily Life in the Kitchen
I wake up early. Usually in the kitchen before 7am. First job is checking deliveries. Then prepping. Talking to my team.
Lunch service comes fast. Then clean up. Then get ready for the next day. It’s non-stop. But I love it.
Managing Stress and Pressure
Kitchens are stressful. That’s just the truth. Hot, loud, fast. But you learn to breathe. Take things one step at a time.
You mess up, you fix it. You move on. You keep going. That’s the chef life.
The Roles That Shaped Me
Waiter and Runner: Learning Customer Service
Working front of house helped me understand people. Guests remember how you treat them. Not just the food.
I still tell my chefs that. It’s not just about seasoning. It’s about service too.
Bartender and Barista: Understanding Drinks and Speed
Working the bar is fast. You have to be quick and calm. I learned how to multitask. How to handle pressure with a smile.
Also learned how to make a mean espresso.
Line Cook to Head Chef: The Real Climb
This part took years. It wasn’t easy. I burned my hands. Cut my fingers. Got shouted at.
But I showed up. Every day. I learned. I improved. Slowly I became the one doing the teaching.
Why I’m Starting This Blog Now
Sharing the Truth of Kitchen Life
I see a lot of polished videos online. Perfect plates. Clean chefs. But that’s not the full story.
Kitchen life is sweat. Burnt fingers. Laughter. Swearing. Chaos. Magic. I want to show the real side.
Helping the Next Generation
Maybe someone reading this wants to be a chef. Or maybe they just started. I hope this blog helps. Even a little.
I didn’t have much support in the beginning. I want to be that support for someone else.
What You’ll Find On This Blog
Honest Stories from the Kitchen
I’ll share real things. Not edited or fake. Just stories from my work. Good days. Bad days. Funny stuff. All of it.
Tips for Beginners in Hospitality
How to survive your first shift. What knives to buy. How to talk to your chef. Stuff I wish I knew when I started.
Recipes, Insights, and More
I’ll post recipes. But not just ingredients. Also how to prep. How to plate. How to make it work in a busy service.
Why I’m Not Doing Video Yet
Time Constraints of a Working Chef
I don’t have time for videos. I work full time. My shifts are long. When I finish, I just want to sit down and rest.
Video needs lights, camera, editing. I can’t do that right now.
Focusing on Writing First
Writing is easier for me. I can do it after work. No need for fancy tools. Just me, my thoughts, and a keyboard.
Let’s Learn from Each Other
The Power of Shared Experiences
I’ve learned from runner, waiters, chefs. Everyone teaches you something if you listen.
This blog is not just about me. I want to hear your stories too.
Teaching, Learning, and Supporting
We need to stop being so competitive in kitchens. Start helping each other more.
If you’re new, welcome. If you’re experienced, share. That’s how we all grow.
Final Words: The Start of Something New
This blog is my start. No video. No perfect grammar. Just my words and my story.
If you’re still reading, thank you. Really. I hope you stay with me on this journey. Let’s build a little community here. Let’s cook, talk, share, and grow together.
FAQs
1. Why did you choose blogging over YouTube?
I work a lot. I don’t have time for filming and editing. Writing fits better right now.
2. Will you post recipes?
Yes. Simple ones and pro ones too. With tips for service kitchens.
3. Is this blog only for chefs?
No. It’s for anyone in hospitality. Or anyone curious about how it works behind the scenes.
4. What advice do you give to kitchen newbies?
Be early. Be clean. Be humble. Listen more than you speak. Ask questions.
5. Can I contact you or share my story too?
Yes please. Leave a comment or message. Let’s talk, learn, and support each other.
