by Sophie Gayot
Most times I dine at a restaurant, no matter where, I pop into the kitchen at the end of the meal. I do it to say hello, to get a tour, to shoot a video, to compliment the chef, or, on the contrary, tell him or her what did not work. Even if I didn’t enjoy the experience, there is always one thing I do: I have to acknowledge the very hard work that the kitchen team puts together trying to please our palates. They work under lots of pressure, standing up during the entire service, in a noisy environment (due to the air extraction devices), most of the time in artificial light with no fresh air, and under intense heat from the stoves.