| Author: | Simone Woods | ISBN: | 9781465710062 |
| Publisher: | Simone Woods | Publication: | January 7, 2012 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | Simone Woods |
| ISBN: | 9781465710062 |
| Publisher: | Simone Woods |
| Publication: | January 7, 2012 |
| Imprint: | Smashwords Edition |
| Language: | English |
'The Apprentice Chef' gives a glimpse into life as an apprentice working in a famous London Michelin star restaurant……
"…The thing about working in a kitchen is that you have to be an adrenalin junkie and a sucker for punishment. There is just no other reason for working in one. If you want to be a chef because you like to cook, then do so at home because working in a professional kitchen you will soon grow out of it. Working in a professional kitchen is comparable to working on the stock market floor or as an air traffic controller, the stress is unbelievable. It is little wonder that most Chefs who choose to stay at the battle front of the kitchen itself and not go into management either have severe personality disorders or abuse copious amounts of illegal substances. You can only do it well and stay sane for a relatively short period of time….'
A must read for any chef, those interested in cuisine, or interested in the world of professional cooking.
'The Apprentice Chef' gives a glimpse into life as an apprentice working in a famous London Michelin star restaurant……
"…The thing about working in a kitchen is that you have to be an adrenalin junkie and a sucker for punishment. There is just no other reason for working in one. If you want to be a chef because you like to cook, then do so at home because working in a professional kitchen you will soon grow out of it. Working in a professional kitchen is comparable to working on the stock market floor or as an air traffic controller, the stress is unbelievable. It is little wonder that most Chefs who choose to stay at the battle front of the kitchen itself and not go into management either have severe personality disorders or abuse copious amounts of illegal substances. You can only do it well and stay sane for a relatively short period of time….'
A must read for any chef, those interested in cuisine, or interested in the world of professional cooking.
