Cart
Being a chef is as much a calling as it is a career. Sure, it’s tough sometimes. The hours are rough and the stress levels are high. But there are also those perfect “only a chef would understand” moments that give the whole team a laugh and replenish the soul.
We gathered up some “kitchen confessions” from our friends and would, from time to time, enjoy sharing them with our readers. If you’d like to submit a story, email us at marketing@chefworks.ca.
Chef Romain Avril has some thoughts on how to make your new restaurant shine:
“About 5-6 years ago I was opening a brand new restaurant and we were working 16-hour days, seven days a week. Obviously I was very tired. One morning I started to fill up the fryers without checking if the valves were properly closed.
You know where this is going. The oil started to spill everywhere — and this was an open kitchen. Suddenly the brand new restaurant was being coated with a nice canola oil shine. I was so embarrassed and mad at myself as it is such a rookie mistake, but it happens to the best of us.”
(Photo from Chef Romain Avril Instagram)
All Chef Trevor Simms wanted was a fun, relaxed environment. But things quickly turned competitive:
“We hosted a group of VIP guests in the kitchen for a fun, interactive cooking demonstration to recognize them for their business and have some fun. It quickly escalated into a full-blown competition between the four attendees. I was there as a support, but quickly had to become Chef again to wrangle them back to reality.”
(Photo from Chef Trevor Simms)
Chef Roberto Bertozzi (aka Chef Totti) shared this chilling story:
“I sent the new kid to a restaurant down the road with a garbage bag to get cold air from their cooler. He came back with a bag full of “cold” air from their cooler.”
(Photo by Chef Totti)
Chef Muralitharan Thambapillai is a true salt-of-the-earth chef:
“I have a confession: I never measure salt for cooking, which is really bad.”
(Photo from Chef Murali Instagram)