Why I became a chef4 min read 25 Sep 2015, 01:31 PM IST
In his first blogpost, the executive chef of The Bombay Canteen tells us why he does what he does
The kitchen is a hot, intense and dangerous territory that thrives on organized chaos. There’s something about a busy kitchen that is comforting yet irksome enough to keep you on your toes. The other cooks, much like you, are overworked and underpaid, making them either terminally grumpy or irrationally eccentric! Your chef will not hesitate to scream or insult you for even the slightest of errors on your part – like the dots of vinaigrette around the salad on a plate not being evenly spaced.