Ciro_DiMarzio
Striker
A new high for you. If it was anybody else I'd charge for it.A new low.
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A new high for you. If it was anybody else I'd charge for it.A new low.
Its not war but top class kitchens are no easy life : heat ,long hours , split shifts , on your feet, everyone is a critic expecting the best, no failure rate , hierarchical, no time for nice , head chefs reputation ( and the success of a business ) depends on delegated tasks . Known more than one go under with drink or drugs as you say .I bet it messes you up a bit if you like drink and drugs and I think people in hospitality often like a bit. Knock off work dead late, then the drink and drugs start. Go to bed at something like 9am, repeat over and over. All chefs I have met seem to smoke too.
When I was at college during my apprenticeship, the college also done cookery and I noticed that like, stinkers, they were all scruffs aswell surprisinglyI bet it messes you up a bit if you like drink and drugs and I think people in hospitality often like a bit. Knock off work dead late, then the drink and drugs start. Go to bed at something like 9am, repeat over and over. All chefs I have met seem to smoke too.
People try to put us d-down
Young uns these days can't even knack 150 langoustines."Some chefs said they were routinely subjected to endurance tests, like peeling "up to 150 fresh langoustines every day with our bare hands."
"Another said food would be thrown in their face if they made mistakes."
The most soft shite generation in human history. Fact!