Bourdain has already written on how a year just goes by in a kitchen in his confidential. Of burns too which will not elicit any balmy response from any of the coworkers. How different can a pastry chef's life be? The hours of kitchen call on you to be an automaton. That is how your success as a chef is measured, with the orders that you stack. It must be a welcome break to try perfect a new recipe to be on the menu for a while. Other breaks, when a national disaster brings in chefs and critics under one roof to send relief to the rescue teams. Then changes, when your workplace changes. You break into a place, everyone loves your work. After a while, the well of customers dries up. Time for new place, new recipe.
chocolate maki, Kalamansi Colada sure fire those dessert juices.
The book is well written and dispels the romantic chef image of ratatouille.
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