Extras · 1 of 4

A typical day

In at 9 or 10. Check deliveries against the invoice, argue with a supplier about short product, write the prep list. Four hours of prep: stocks, sauces, portioning, the special. Family meal for the crew at 4. Lights up at 5 and the first tickets print. From 7 to 9:30 it is noise, heat and a printer that never stops, and the chef is calling the order and expediting every plate. Then breakdown, cleaning, a food order for tomorrow, and out somewhere near midnight.