I used to passionate in culinary Industry, I worked for 14–16 hours a day, I had the worst, Came at 2 in the morning and finish at 23.10 it was super busy, and I gotta do a lot preparation. And yes, After this kind of Job is done, you have nothing . Well, saying “thanks” and great Job by the “Head chef” is enough. Now I feel free, no more cooking and work 16/7 . Cheers!

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I Poetry and food-related articles | R&D Chef | Chef Consultant | Food culture enthusiast | Professional chef |