The objective of the study is to identify the perceptions of apprentices in the kitchen regarding their training and working conditions. Ninety-six apprentices answered an online questionnaire. Descriptive and inferential statistics have been produced. The results show that the more positive the apprentices perceive their working conditions, the less they identify physical constraints inherent in the activity and associated stress. In addition, the more pleasure the apprentices have in their activity, the less stress they experience. Finally, the fact of feeling supported by your chef is a lever not to feel internal violence in the kitchen. In addition, relations within the brigade are considered positive despite ambivalent and humiliating practices sometimes identified. This article, focusing on the initial training of cooks, contributes to enriching research aimed at identifying the factors of academic success and job sustainability within the profession.