PASTRY COOK ON THE ROAD
A Colombian-American chef converses with a Japanese chef in French, turns around to speak to a Spanish-Catalan chef in Spanish and then faces me to speak in English. The Spanish chef and another Japanese chef struggle to communicate in English and chuckle because they’ve forgotten they can both speak French better. Laissez-nous parlons en français, oui?
Strangely enough, females have dominated the kitchens I’ve worked in so far on this trip—an anomaly, considering the profession. And it’s been a refreshing environment to be in because I can let a certain guard down. Strength in sisterhood.
But as I walked through the back door of Tippling Club on my first day, I stepped right back into the boys club—though not necessarily a bad thing. It feels familiar which puts me at ease. Welcome back into the fold.
CHEWYFOODLIFE 