If you think the old expression “If you can’t stand the heat, stay out of the kitchen,” isn’t true, then you have never been in a professional kitchen.
When a kitchen is in the middle of service, things can get pretty crazy.
With order after or order coming in, the cook calling out the orders to the line cooks, using abbreviated names for each menu item, it can be crazy.
Ovens roar, stove tops flame, orders and questions are shouted out.
“How many pork chops all-day?” or how many orders do we have altogether? It’s a fascinating language, but temperatures, and sometime tempers, can flair.
A busy kitchen is a fast-paced environment, and not everyone has the temperament to make it there.
If cooking is in your soul, this place will make your heart race with anticipation, and at the end of a busy shift, you will find a great deal of satisfaction to know that things might have gotten close to the edge, but you made it work.