Hello, my dear steemians!
I decided to share with you my adventures and insights related to kitchen work.
This will be a series of essays describing kitchen stories: sometimes cheerful, sometimes sad but above all life and unique.
It will allow you to delve into the world of the specific rules and laws prevailing in most cuisines ..
You will find out how managers, chefs, waiters and the rest of the team take care of your satisfaction while staying in the restaurant.
You will feel a specific folklore here, sometimes you will read unruly dialogues and meet amazing, one-of-a-kind gastronomy heroes.
I warn you that some stories will not be suitable for people with an overly voluptuous imagination.
The names of the restaurant as well as the names of the characters will be made up, the rest will be honest to the pain.
In the first episode, I will introduce you to the beginning - my first job in restaurant at the kitchen help desk, right after graduating from high school.
It was at that time that I made the decision that I would like to go to a catering school, educate myself in this profession and become a chef.
I doubt that I would be impressed by the sight of Mr Krzyś, who was mixing a classic white salad of celery and pineapple - and he did it with his hands torn off straight from the car engine he had repaired a moment earlier.
I doubt also that he would infect me with the passion of screaming at every step, total spitfire with burnout syndromem, weighing slightly 150 kg Paweł the cook.
I think the only power that could push me was the power of calling...
To be continued.. If you like..
Let me know if you want to go with me on a distant journey through the nooks and crannies of the catering establishments unavailable to the ordinary mortal?