I thought this was outstanding and absolutely true. I worked in commercial kitchens for 25 years and I can attest to two things listed in the article that I feel are worth reiterating: [
1.) I've probably worked in 50 different kitchens (or more) and never even ONCE have I seen a roach or a rat.
and 2.) Chef's food tastes are simple- indeed basic; I once worked at a restaurant where the manager was sure food was being stolen/pilfered. He blamed servers- who have a reputation for liking the pricey high end stuff... while cooks are content w/ leftovers, cold food and simple stuff... servers deal directly w/ snooty customers all night long and they feel they deserve every bit as high quality as the customers do... servers will steal and snitch shrimp, bits of steak, snag pieces of lobster from customer's plates, etc. cooks eat buttered toast, eggs, cheese & crackers and PB&J during meal breaks and even at home.
1.) I've probably worked in 50 different kitchens (or more) and never even ONCE have I seen a roach or a rat.
and 2.) Chef's food tastes are simple- indeed basic; I once worked at a restaurant where the manager was sure food was being stolen/pilfered. He blamed servers- who have a reputation for liking the pricey high end stuff... while cooks are content w/ leftovers, cold food and simple stuff... servers deal directly w/ snooty customers all night long and they feel they deserve every bit as high quality as the customers do... servers will steal and snitch shrimp, bits of steak, snag pieces of lobster from customer's plates, etc. cooks eat buttered toast, eggs, cheese & crackers and PB&J during meal breaks and even at home.
