BRUTAL CHEF - The Book
Out now!
Out now!
Order your copy here via Manic Mosh Media
Available as a printed Paperback copy or digital e-Book
Available as a printed Paperback copy or digital e-Book
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BRUTAL CHEF – printed Paperback, 88 pages
£ 7.00 – UK £ 9.00 – Europe £ 10.00 – World PRICES INCLUDE BOOK + FREE 1st CLASS / AIRMAIL SHIPPING select destination from dropdown menu Quick and safe checkout via Paypal Books will be mailed out in a padded bubble envelope |
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BRUTAL CHEF - Digital e-Book
£ 3.00 - World Order your E-Book copy via Manic Mosh Media here. Simply enter email address in box and click the 'Buy Now' button
Quick and safe checkout via Paypal Brutal Chef E-book is a 88-page, 2.64 MB sized PDF file that will be delivered via email. Reads on Desktop, Laptop, PDF readers, Android phones and e-Readers including Kobo and Kindle Your E-Book will be sent to your email address within 24 hours of payment. You will receive a Paypal notification when processed. Sender of the BRUTAL CHEF E-Book will appear as Manic Mosh. If the E-book does not appear in your email, check your spam folder. |
Book details:
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Book title:'Brutal Chef'
Sub-titles:'What really happens behind kitchen doors' / 'Being nice doesn't cut it' Author: Paulus V. Publisher: paulusVpublishing Publishing date: January 02 - 02 -2020 ISBN number: 978-164713272-9 Genre: Non-Fiction Pages: 88 including cover and back Formats :Paperback / Digital: PDF, Epub, Mobi |
BRUTAL CHEF sneak peek
Click pages to pause or swipe
Click pages to pause or swipe
BRUTAL CHEF strips away the lard
of misconception to reveal a prime cut of
real cheffing without the airy fairy garnish.
of misconception to reveal a prime cut of
real cheffing without the airy fairy garnish.
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BRUTAL CHEF holds a collection of personal stories and experiences, and shines a light on attitudes, egos and culinary knowledge or the absence of it.
BRUTAL CHEF gives a clear and brutally honest inside look at hospitality, and it ain't pretty. |
Based upon years of experience in all sorts of kitchen formats, 'Brutal Chef' does not hold back in words and action, documenting what professional cheffing REALLY is like.
Being a chef is not just about having a passion;
you have to eat, dream, shit and breathe it.
you have to eat, dream, shit and breathe it.
Here's some 'best bites' from its content; enjoy!
If you think being busy in a kitchen is a joke, then you are wrong, and I ain't laughing.
Temp chefs are the meatballs without seasoning, the ones that are considered culinary thick, and the ones that always get the blame if shit goes wrong.
I have been standing up straight for fourteen hours and that makes you forget that you have an ass, or at least its purpose.
It is irrelevant to a chef what level of competence a waiter or waitress has, the chef is always right
A kitchen assistant is ever so often considered an insect not worthy wearing chef whites
The overconfident chef is the cock that you can hear one block away and greets you with an overly firm handshake and a limited vocabulary to match.
The head chef basically is a person of an older age with a retirement plan in place, that 'circles around the executive chef' like a vulture to take on this position when he retires or pops off
Commis chef is kind of a posh French word for a shit job.
The catering manager is an expert in making things work on paper, reducing cost of labour and being an all round miserable, cold prick with a tailored suit attitude.
No matter if a canteen serves dogshit for lunch, they will treat it as the most exclusive dining experience.
Temp chefs are the meatballs without seasoning, the ones that are considered culinary thick, and the ones that always get the blame if shit goes wrong.
I have been standing up straight for fourteen hours and that makes you forget that you have an ass, or at least its purpose.
It is irrelevant to a chef what level of competence a waiter or waitress has, the chef is always right
A kitchen assistant is ever so often considered an insect not worthy wearing chef whites
The overconfident chef is the cock that you can hear one block away and greets you with an overly firm handshake and a limited vocabulary to match.
The head chef basically is a person of an older age with a retirement plan in place, that 'circles around the executive chef' like a vulture to take on this position when he retires or pops off
Commis chef is kind of a posh French word for a shit job.
The catering manager is an expert in making things work on paper, reducing cost of labour and being an all round miserable, cold prick with a tailored suit attitude.
No matter if a canteen serves dogshit for lunch, they will treat it as the most exclusive dining experience.
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© paulusVpublishing
© paulusVpublishing
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