Talk to someone. Talk to me. It felt like a dam-burst, the moment at which a generation of cooks finally put their hands up and announced that the job they so adored also risked destroying them. Almost half regularly worked between 48 and 60 hours a week. Start talking to career chefs, and too many sound like little more than flannels squeezed out and squeezed again. On television the professional kitchen is the setting for an accessible action movie.
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