Comments on: Free Labour

By: matt R.

matt R. — Thu, 21 Jan 2010 09:03:33 +0000

Shit, I stop getting paid around October – how good does that make me?

By: chungbot

chungbot — Tue, 19 Jan 2010 18:43:50 +0000

These articles should be compiled and handed out to new cooks at the cooking schools.
Screw Daniel Bouloud’s Letters to a young Chef, your articles are the guide for the practical cook.
Well done chap.

By: Weston

Weston — Tue, 19 Jan 2010 07:28:51 +0000

Gotta love it, when the one chef I worked for was writing a menu and going how much free labour we going to get, then realizing not as much the menu changes.