Spiced by Dalia Jergensen may not be the most apt title. Unless she means the spiced up stories she writes about in her memoirs as a rookie up to her current accomplishment as (I assume) much desired food stylist. Dalia is a dessert person (See? No spices involved), someone who gave up her agonising office job for a chance at the bottom of a 5 (or rather, 3) star kitchen.
The next time you’re enjoying your dessert in a chic, posh restaurant, think about the filth, politics and fatigue that goes on behind the scenes. One might think that a high class restaurant might have passed some form of hygiene rating, better than a coffee shop, but in truth, the back of kitchen counter may not be that much cleaner than your average hawker centre. The people in it may not be that much more politically correct than your 9 to 5 office boss. The hours could be equally exhausting, but the pay isn’t exactly more attractive.
Not counting the burns, customer complaints, constantly being on your feet, and complete lack of social life. Something to think about on your next restaurant visit.
Now in hand:
