The Things I Wish I Knew Before Becoming a Chef
Chris Hill
42611

I loved this article. I’m not in the food business at all, but what you have described is how all leaders should treat their team members and how all craftspeople should treat their craft. With respect. Kudos to you for learning this and sharing it.

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.