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Culinary school teaches technique. But it doesn’t teach you how to survive the pressure, hierarchy, and chaos of a real kitchen. In this episode of Chef’s PSA, André Natera pulls back the curtain on the unwritten rules of the professional kitchen—the ones that culinary schools don’t prepare you for. If you’re a student or a young cook, this is the real-world crash course you need. André shares his stories from the line, unpacking the expectations, mental discipline, and daily habits that shape a successful chef in the heat of service. Key Takeaways: • What culinary school won’t tell you about kitchen culture • How to earn respect in a fast-paced brigade • The importance of hierarchy, repetition, and speed • How to handle pressure and communicate clearly • Real-world advice for young chefs trying to level up What does culinary school leave out? How do real kitchens operate under pressure? What are the unwritten rules of the kitchen? How can young chefs earn respect quickly? What do pro chefs wish they knew earlier? Episode Highlights: 01:53 – Early Access and Premium Subscriptions 02:36 – Unwritten Rules of the Kitchen 02:55 – Realities of Working in a Professional Kitchen 06:35 – Hierarchy and Repetition in the Kitchen 10:44 – Speed, Efficiency, and Communication 15:31 – Handling Pressure and Professionalism 20:50 – Mentorship and Final Tips Subscribe to my Substack! https://chefspsa.substack.com/ Visit Chef’s PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef’s PSA Merch! https://shop.chefspsa.com/ #ChefLife #CulinarySchool #KitchenCulture #ChefAdvice #ProfessionalKitchen #ChefsPSA #YoungChefs