Even in a Michelin-starred restaurant, the kitchen staff are probably eating sausage sandwiches. And you can blame the French for this
It’s close to 10pm on a Saturday, and the last main courses have left the kitchen. The printer continues to spurt out a trickle of dessert checks as my colleague working the grill section disappears for a cigarette. Before packing away the fish garnishes, I’m left to deal with staff food.
Spicy sausages are already roasting at 200C in a state-of-the-art combi oven. I batch-fry some frozen chips and roughly dress a gastro tray of salad. As a final touch, I present the meal with a catering-sized tub of Heinz tomato ketchup. When my colleague returns, we each take a sausage and a handful of chips and swallow them, steaming hot, as we scrub down our sections, write our prep lists and compile orders for the next day.
The contrast between what customers and chefs are eating in the same restaurant is often comical.
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