Jim Hearn on the professional kitchen

‘Dreams drive hospitality. While some people like to think of it as a component of the service industry whose responsibility it is to address the needs of the body, for those on the inside it is a weird and sometimes wonderful dreamscape of ungodly hours, ridiculous pressures, unkind owners, absurd customers, torture, humiliation and occasional moments of brilliance.  The obscure thrill of putting it all together on the night, of getting all the sections of a busy kitchen firing, is like no other I know.’

Jim Hearn, ‘Hospitality: A cautionary tale,’ in Griffith Review (27), 2010: 80-90.

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