After college, I spent a couple of years working as a cook in a chef owned and operated restaurant in Galesburg, Illinois. And while it wasn’t going to win any Michelin stars, it was a good restaurant and one of the more upscale ones in Galesburg. And it was a traditional kitchen… meaning that there was a lot of yelling and swearing and name calling and threatening. That’s part of kitchen culture. Paul Bocuse yelled. Auguste Escoffier swore. Marie-Antoine Carême probably called people names. Eugenie Brazier probably threatened people. Chefs throughout history and throughout the world have done all…

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