Unless you’ve worked behind a stove for a living you couldn’t possibly understand how sizzling it gets back there.
Working at a pizza restaurant is even worse.
Between the giant oven that cooks the pizzas as well as the stoves for all of the other entrees it is a wonder how anyone could do survive cooking for almost the whole day. The first job I ever had was at a mom as well as pop pizza joint. The owners were legitimately nice as well as created numerous of the dishes themselves. Their speciality was the pizza selection. Now the pizza oven itself was about as tall as me as well as about half the size of the kitchen area. The owner made sure to keep the kitchen cool though as well as had the latest technology installed to the kitchen to keep his cooks satisfied. The system provided zone control which allowed the chefs to keep the kitchen a unusual temperature than the rest of the restaurant. This was important because sporadically the chef’s would cherish the kitchen to feel like a tundra. They would have their temperature setting at something close to 65 degrees even though it only felt like 68 once the oven as well as stoves started going. If my good friend and I did that in the restaurant the customer’s meals would be frigid before they even reached the table.