Yeah it’s also because most Michelin’s have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there’s no one else to rely on.
It’s always the Billy Badass types that came from amazing restaurants that can’t hang.
DJMagicHandz
subtxtcan
As my old chef used to say to anyone with that kinda attitude (Michelin junkies, Culinary School Grads, anyone with an ego that needs to get taken down a peg):
Chit Machine don’t give a Shit.
Hefty-Revenue5547
Every single time 🤣
“I worked for a James Beard winner”
Ok, does he know you crack under pressure ? Is that why you’re here ? Lmao
9 Comments
Yeah it’s also because most Michelin’s have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there’s no one else to rely on.
https://preview.redd.it/zkdm76iim72f1.jpeg?width=383&format=pjpg&auto=webp&s=cef894ec1230a8fe153e864cdf6dec21ce702ef8
Me.
It’s always the Billy Badass types that came from amazing restaurants that can’t hang.
As my old chef used to say to anyone with that kinda attitude (Michelin junkies, Culinary School Grads, anyone with an ego that needs to get taken down a peg):
Chit Machine don’t give a Shit.
Every single time 🤣
“I worked for a James Beard winner”
Ok, does he know you crack under pressure ? Is that why you’re here ? Lmao
“Couldn’t cut it for long eh?”
