I just watched the Press Club Challenge on Australian Master Chef and how I feel for them, the pressure and intensity of service during a busy night at a two hat restaurant, just the sheer nervousness of what they are feeling as a fully booked restaurant slams the kitchen. Even after 5 months of being here at Donovans I dread knowing that I’m going to get slammed.
This episode reminded me of how I felt and the confusion of my first week during summer, I was overwhelming, that all I can say about it.
That is the ideal description of a commercial kitchen in a busy restaurant, less chaoitic on most days but there are always nasty moments that arise. for all those who want to work in the kitchen watch this episode.
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