Jimmy
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San Jose, California
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Jimmy
Jun 27
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How often are the cooks and servers on bad terms in the culinary industry and have poor communication with each other? How often does the Cook have to interact directly with the customer? How hot can a professional kitchen get in detail and how much harder does that make the job?
I am studying culinary arts right now and am going to go into the advanced culinary arts program after that I am curious about the things I have heard about the cooking industry and how true they are