March 27, 2013 by seriousbacon
And this is why we do it!
Why do we do it?
As chefs we work in a unique environment of extreme temperature, limited fresh air, intense adrenaline and the constant threat of physical harm. Working an average of 13 hours a day, although it is not unheard of to exceed 16 in a day, in fact scrap that.
It’s actually quite common to work a 16 hour day, unwind with a beer after work with your beaten colleagues whilst you disperse the remaining adrenaline before heading home and watching nonsense on telly having another beer and falling into an exhausted slumber for 4 hours. Now your alarm is going off telling you to get in early today, because its Sunday and you’re going to get beasted at lunch! If you don’t follow your after-service ritual you will not sleep, and if you do it’s a guarantee that you are going to be dreaming about still being…
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