I worked for Chef Phillip at Scratch Bar & Kitchen… I was a Sous Chef. I can’t express enough how correct he is about loving this field. I learned so much from him and motivated me to be my best. I would work 15-16 hours days… definitely exhausting in every way you can think of… but for someone who loves to cook, absolutely rewarding. The friendships, connections, and camaraderie you build with people around you who strive for the same goal… it’s like no other. Thank you Chef Phillip for everything. Some of the best experiences in my life.
Man, what a great cook
I work in a kitchen and serve food. People are nasty. It's going to kill me.
I worked for Chef Phillip at Scratch Bar & Kitchen… I was a Sous Chef. I can’t express enough how correct he is about loving this field. I learned so much from him and motivated me to be my best. I would work 15-16 hours days… definitely exhausting in every way you can think of… but for someone who loves to cook, absolutely rewarding. The friendships, connections, and camaraderie you build with people around you who strive for the same goal… it’s like no other. Thank you Chef Phillip for everything. Some of the best experiences in my life.
-Chiquilín
I'm an ex dish pig around 20 odd years ago. I knew a lot more than some chefs and also had an ok time.
It’s hard to date in the industry…you usually end up “dating” someone you work with. Not the best situation 🙄