5 Things I Learned about Design in a Michelin Star Kitchen
In 2015, I spent a year working as a Pastry Cook in the searing heat of a Michelin Star kitchen so I could become a thick-skinned badass who stood up for herself.
On the first day, I was yelled at in front of the entire kitchen of 30 by the head chef /owner. No I don’t know what I did wrong.
A lot of people ask me what it’s like in a Michelin Star kitchen.
“Is it all Gordon-Ramsay-flying-spit status?”
I always laugh.
“But yeah,” I’d say, “Pretty much.”
But it’s not just about the rain. In a Michelin Star kitchen, you’re expected to crush it, day in and day out.
“Everything has to be on point. All the time. All. The. Time.”
No matter what kind of trash talk, pressure, physical things are thrown your way. A plate on a 250 cover night is expected to look exactly the same as a plate on a 70 cover night. They don’t care that you had 40 seconds as opposed to 140 to finish an order. Time is just an excuse.
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