Is it like that everywhere? I had no idea

Before I left professional cooking in late 2004, I was co-chef at a very successful restaurant in the Canadian Rocky Mountains but, as is standard in the culinary trade, was dreadfully underpaid and overworked. With a ticket to the Canadian oilfields in hand, I delivered an ultimatum to the ownership group. Th…
Irreconcilable Regrets: How I Blew My Shot at a Michelin Star Kitchen
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Arpad Nagy
Nevena Pascaleva
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Nov 6, 2024
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Is it like that everywhere? I had no idea
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Written by Nevena Pascaleva5.5K Followers
·5.6K Following
A writer of evocative fiction and introspective personal essays. Owner of the publication "Tales of Blue".
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