sorry everyone, if there is anyone. weekends not a great time for adding posts up the walls busy, as is the life of a chef no social life a neglected family and so on, moan moan moan u say you picked your career you could have backed out. The barber who cut my hair today backed out after 3 years. i asked him what he missed most about it and his reply is one of the reasons most of us Chefs keep going in this Chefy business " that BUZZ during service on Friday & Saturday nights " you know what i am talking about that build up, then the rush of adrenalin as the dockets start coming in thick and fast" 2 Duck 1 beef 1 sole service table 6 come on go" the buzz he speaks about keeps you up half the night on a high and in bed on Monday recovering.
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