A few years ago, I quit my job as a chef in Chicago to pursue a career in public relations. Not surprisingly, it prompted many conversations about why I was making this change. Then, in June of 2022 the emergence of FX’s hit show The Bear prompted a newfound interest and respect for kitchen professionals and their skillset, and the questions began again.   

While The Bear is a television show dramatizing work in restaurants, it has been recognized as one of the most realistic portrayals of kitchen culture. This fresh portrayal of kitchens provides the perfect backdrop for an idea I have personally struggled to explain: Many kitchen skills and experiences are transferable to public relations work. From finding inspiration in an environment of chaos, to pushing through pressure to get a dish out (or meet a deadline) and fielding every mishap, small burn and burst pipe along the way, I’ve found these two vastly different careers have many similarities.

Here are just a few of the ways public relations and kitchen life are not all that different:  

Understanding the Value of Good Communications

In a kitchen, you will often hear “corner” when someone is going around a corner, “sharp” when someone is holding a knife and walking or “heard” to convey something is understood. To some, this may seem like over-communicating, but these short, succinct communications often hold the responsibility of safety and/or clarity in a kitchen.

In public relations, we must be acutely aware of the power of words and consider how those words will be received to support a goal. We must also work to determine the best way to communicate a message. We need to find the best way to get the audience’s attention just like the chef needs to find the best way to get the attention of their staff. This can mean finding a target audience where they want to be met and often understanding less is more. We may not use one simple word to communicate like “corner,” but we try to deliver tight, compelling messages that speak to our client’s services or thinking, while providing value to the reader.  

Keeping Your Cool Under Pressure

The Bear does a great job of passing on to the viewer the feeling of immense pressure that looms over a kitchen. Whether its managing ticket times, difficulties with cooks who are out of unison or struggles with finances threatening the future of a restaurant, handling pressure is a prerequisite of the restaurant industry.

Public relations professionals are no strangers to pressure either. For one, communications professionals are depended upon for unbiased, clear-minded insight to position their clients in the best light. Whether it be in a crisis where we must move quickly while working to manage particularly sensitive situations or in daily work with deadlines looming and new opportunities arising, it’s a delicate balancing act. While these scenarios are much different than the never-ending demand of a ticket machine (see The Bear, season 1, ep 7), they require an ability to listen, prioritize, strategize, plan ahead and, of course, take a deep breath and have confidence and trust in you and your teams’ abilities to best support your client.

Wearing Many Hats

Multi-tasking is not a nice-to-have skill in a kitchen; it’s a must. There may be days when two people have to be the line cooks, dishwashers, expeditors and food runners.

Public relations professionals must also master the art of multi-tasking. A public relations professional, especially in the agency environment, must have a finger on the pulse of various industries while also managing client work, maintaining relationships with clients and media, fostering new business, writing content, coordinating interviews and more. Like chefs, most public relations professionals thrive on a fast-moving pace.

Finding Joy in the Presentation

A good chef can prepare a simple dish and elevate it to a remarkable meal. A good chef takes pride in their creations and finds joy and inspiration in seeing people enjoy them.

In public relations, we also take great pride in what we present to our clients – the call back from the Wall Street Journal, the resulting placements from thoughtful pitching, increased share of voice, etc. Our goal in public relations is to highlight the expertise of our clients and find the best places to do so. We strive to get our clients in front of the audiences that are valuable to them and enjoy that same thrill as the chef in seeing their satisfaction in the end. Much like a kitchen, public relations requires you to manage various ups and downs. And when it all comes together, it is incredibly gratifying.

The shift from kitchens to public relations to some may seem like an odd transition, but what you learn in a kitchen is all about communication, balance, productivity, management and doing your best to please the customer. These are invaluable skills that can transfer to any industry. They certainly have in mine.