I have nothing to offer but blood, toil, tears and sweat – interview with a chef.

Interview of Krystian Ruszniak a young junior sous-chef (third person in command in the kitchen) revels the problem that many people in this industry have to face. Long hours and hard work are the aspects that they experience everyday. This leaves them just a little time for themselves and their beloved ones. This can get really tough in the times like Christmas where restaurants have larger amount of customers each day.

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