silverrevolver

Knackered.

This job is going to be one of the hardest things I've ever done, not only is the food way intricate and the language difficult, the kitchen is structured in a way that I have never seen before (and seems a bit silly and inefecient). Thusfar it has been a very humbling experience, the kind that makes you feel as a cook that you don't know shit. The hours more than anything else may kill me. 9-3 and 5-11 5 days a week. I am at the tail end of y weekend and it feels far too short. At least the time is going fast. Upon my return to the English speaking world, I will bw an unstoppable culinary force and the hours will seem like cake...

I challenge you all to tell me an interesting story about yourselves!