Jan Post

Meester Frietbaker

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	info@kodeforest.com
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As fun as that might sound, being a chef is not all glitz and glamour. Chefs and cooks work in a potentially dangerous environment and spend most of their time covered from head to toe in whatever food they happen to be cooking. That means if you end up at a seafood restaurant, you’d better […]

As fun as that might sound, being a chef is not all glitz and glamour. Chefs and cooks work in a potentially dangerous environment and spend most of their time covered from head to toe in whatever food they happen to be cooking.

That means if you end up at a seafood restaurant, you’d better get used to smelling like old shrimp.

You’ll also be doing more than just cooking – you’ll be cleaning and disinfecting many of the items you work with, including grills, fryers and counter surfaces. It’s messy work.