27 min listen
ratings:
Length:
26 minutes
Released:
Nov 14, 2015
Format:
Podcast episode
Description
It can be a tough life in the pressure cooker of the professional kitchen. A restaurant is a crucible of creativity, heat, and long hours. Low entry level wages often twinned with culinary college debt can make it hard for would-be cooks to stand the financial heat. In London, Simon Jack sits down with four chefs - all at different stages in their career - to discuss the most pressing issues of the culinary age. We put everything on the table, from the current chef shortage to the changing dynamic between a restaurant's cooking staff and its serving staff, and the pressures of staying on top of the fine dining game.
(Photo: Restaurant kitchen and two staff)
(Photo: Restaurant kitchen and two staff)
Released:
Nov 14, 2015
Format:
Podcast episode
Titles in the series (100)
Do Not Feed the Animals: How food waste impacts wildlife and can bring animals into conflict with us by The Food Chain