Line cook at NOLA Restaurant in New Orleans.
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I am so sick of justifying the pay cut to work in the kitchen because of passion. I am irritated with hearing that cooks have this great passion, that we work these crazy long hours in non temperature controlled environments, that we are so tough because we do not take breaks, and contrary to many people’s opinion, we often don’t have time to eat ourselves. 351 more words
Grayson Williams aka “Skip” is one of the line cooks at Eagle’s Nest Golf & Country Club. I asked to interview Skip because his job seemed like a great photo op. 31 more words
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