We know that chefs endure long hours. They get to work early and leave late. Some don’t even see the light of day if they’re too busy to even take a smoke break. That’s another thing, they smoke a LOT! which is a nasty generalisation, I know!
The kitchen can be a wild and dangerous place – knives, gravity slicers, gas, hot oil and vindictive co-workers who will think nothing of sabotaging your sauce by dropping in half a kilo of salt when you’ve got your back turned.
I may be stereotyping but the point is, you’ve got to be tough to thrive in such an environment and no matter what happens behind the scenes, well-cooked and presentable food still needs to be sent out to paying guests. Nobody cares if you’ve got an allergy to shellfish. The mussels aren’t gonna debeard themselves! And that burn you got from touching a scalding hot pan? Boohoo. Put some Burnshield on it and get back to work. There are orders coming in! Think this scene in the movie, The Five Year Engagement (WARNING: graphic content!)
We were recently alerted to an article about the experiences of employees in the food service industry with one in particular that captured our attention. It was written by a chef who described one of his most horrifying moments in the industry while he was still a trainee.
Had any (or witnessed any) awful bone-chilling experiences while in the kitchen? Share your stories in the comments section below.
- Tessa Purdon