The life of a development chef. Where do I begin?
After so many years spent working in restaurant kitchens, I admit stepping into a development kitchen involved plenty of adjustment.But now, I wouldn’t change it for anything in the world.
Working 9-5 obviously has its benefits, especially after so long working ridiculous hours in hot kitchens for people like Marco Pierre White (but what a blast that was!).
But that’s not the reason I like development work so much.