So much for the “glamour” of the kitchen

I only worked in the food industry for two years, but Andrew Morrison did it for 20. He wrote a great article about the things he misses (and doesn’t miss) about the hospitality industry. Bear in mind that most of his list items pertain to working the Front of House, whereas I was always Back of House. It was in everyone’s interest that I work Back of House – I’m not a people person.

As much as his article does make me miss my crazy hospitality days, I’ll say this: I love having my holidays back. This is the first Christmas since 2005 that I’ve been able to enjoy myself.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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