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 diner is even worse.
Between the large oven that cooks the pizzas plus the stoves for all of the other entrees it is a wonder how anyone could do survive cooking for almost the whole afternoon. The first task I ever had was at a Dad plus pop pizza joint. The owners were legitimately nice plus created many of the dishes themselves. Their speciality was the pizza selection. Now the pizza oven itself was about as tall as me plus about half the size of the kitchen area. The owner made sure to keep the kitchen cool though plus had the latest technology installed to the kitchen to keep her cooks pleased. The system gave zone control which allowed the chefs to keep the kitchen a different temperature than the rest of the diner. This was important because occasionally 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 plus stoves started going. If my associate and I did that in the diner the customer’s meals would be frigid before they even reached the table.