I want to live what you have always inquire about restaurant kitchen — but have been too afraid to demand the chef …
Hi! I’m Chef Meg, and I’m here to answer your questions about cooking and working in restaurants.
When people realize I am a cook and work in restaurants, their eyes widen, and I often hear, “Have you seenThe Bear?” Maybe that show piqued your interest in working on the line, too — so I want to hear the burning questions you’ve always had for a professional chef about what it’sreallylike to work in a restaurant.
Maybe you’ve always wondered if chefs and managers actually bicker and yell like Carmy and Richie.
Want to know how to use kitchen lingo properly? From “86” to “a la minute” to “low boy” and “shifty,” I’ll give you insider knowledge on our special little language.
Or, maybe you love schadenfreude and want to hear about my toughest night working on the line, deep in the weeds, with fresh burns on my forearms, and my parents showing up at the worst possible moment.
Maybe you want to hear about how I got into cooking or how I decided to go to culinary school.
Maybe you want to hear about how the industry has evolved in recent years as workers demand better conditions and inclusivity. Or, do you want to know the truth about what it’s like to be a young woman working back-of-house in a restaurant?
I want to know what you have always wondered about restaurant kitchens — but have been too afraid to ask the chef…
