{"id":6692,"date":"2023-10-20T13:25:20","date_gmt":"2023-10-20T11:25:20","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=6692"},"modified":"2023-10-20T13:25:28","modified_gmt":"2023-10-20T11:25:28","slug":"a-day-in-the-life-of-a-chef","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/a-day-in-the-life-of-a-chef\/","title":{"rendered":"A day in the life of a chef"},"content":{"rendered":"

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The popularity of home cooking has reached new heights in recent years, and experimenting with sourdough, smoking, and unusual cuisines<\/a> has become common amongst amateur chefs. But the fun and creative side of food is just the tip of the iceberg, and the daily reality of cooking professionally can be quite different.<\/p>\n

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The fun and creative side of food is just the tip of the iceberg. \u2013 Caitlin Kennedy<\/p><\/blockquote>\n

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Popular shows such as The Menu<\/em> and The Bear<\/em> have brought cheffing culture into the public eye in a new way. They both highlight how the polished experience offered to guests in a restaurant often doesn\u2019t reflect what\u2019s going on behind the kitchen doors. Despite their focus on the darker side of the industry, there is still a fair amount of glamour and romanticism associated with cooking professionally.<\/p>\n

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So, what is happening behind the scenes? I asked some fellow local chefs about their daily routines, and gained some interesting insights.<\/p>\n

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A post shared by @caidi_kennedy_chef<\/a><\/p>\n<\/div>\n<\/blockquote>\n