What does it really take to last over 10 years in the kitchen?

In this episode of Chef Ismael’s Kitchen Quest, I sit down with my friend Paul Sierra, a cook, craftsman, and culinary realist who has seen the best and worst sides of the industry. Paul opens up about his journey, the reality of culinary school, and the battles every cook faces behind the line.

This isn’t the sugarcoated version of the culinary world. We talk about the long hours, the burnout, the passion that keeps you going, and the controversial truths chefs whisper about but rarely say out loud. From the pressure of chasing perfection to the sacrifices most people never see, Paul’s story is both inspiring and brutally honest.

Whether you’re a chef, an aspiring cook, or just someone who loves food, you’ll leave this conversation with a deeper respect for the grind, the craft, and the people who dedicate their lives to feeding others.

🔥 In this episode you’ll hear about:

- Paul’s 10+ year journey in the kitchen

- The truth about culinary school vs. real kitchen life

- Why being a cook is more than just a job, it’s survival

- Controversial takes on the industry most won’t say on camera

- What keeps a cook motivated when the fire (literally) never stops

If you’ve ever wondered what it takes to stay in this industry and whether you have what it takes this is the episode for you.

Don’t forget to like, subscribe, and drop a comment:Would you survive life behind the line?