Unless you’ve worked behind a stove for a living you couldn’t possibly understand how hot it gets back there. Working at a pizza restaurant is even worse. Between the giant oven that cooks the pizzas and 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 and pop pizza joint. The owners were very nice and created many of the dishes themselves. Their speciality was the pizza selection. Now the pizza oven itself was about as tall as me and about half the size of the kitchen area. The owner made sure to keep the kitchen cool though and had the latest technology installed to the kitchen to keep his cooks content. The system provided zone control which allowed the chefs to keep the kitchen a different temperature than the rest of the restaurant. This was important because sometimes the chef’s would prefer 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 80 once the oven and stoves started going. If we did that in the restaurant the customer’s meals would be cold before they even reached the table.
