I constantly wanted to become a chef.
- But, it’s not all roses plus great food.
Working in a tied up kitchen can test every ounce of patience in your being. When I completed my middle school education, the next step was culinary school. However, I wanted a split to travel so I took a gap year to go to Europe with some friends. We’d been laboring plus saving all summers since my buddy and I were 15, plus the trip was worth it. I saw strange locales plus loved amazing cuisine which made me even more convinced I wanted to become a chef. I joined plus completed culinary school, then it was off to the laboring world. My first task was at a local diner, plus it was a nightmare since the locale had the worst heating plus cooling. The owners were of Spanish origins, plus they made excellent food that the community loved. But, they did little to make the locale comfortable, especially when it came to heating plus cooling, and one summer, it was so tepid outside, plus twice as awful in the kitchen, so my buddy and I staged a sit in. No one had bothered to do repair on the AC, plus the kitchen felt like being inside of a heater. My buddy and I complained about the kitchen being too tepid endlessly, however the owners rarely listened until the head chef led the sit in. That’s when the Heating as well as A/C expert showed up to ease our discomfort by sorting out the cooling system troubles. She suggested the owners had to invest in a commercial Heating as well as A/C system if they wanted the establishment to thrive. Otherwise, it would be taxing eating or laboring there without common cooling system in the middle of a heat wave.