“Undoubtedly the most workmanlike class, and the least servile, are the cooks. They do not earn quite so much as waiters but their prestige is higher and their employment steadier. The cook does not look upon himself as a servant; he is generally called ‘un ouvrier’ which a waiter never is. He knows his power-knowsContinue reading “RKS Literature: The Importance of Timing for a Hotel Chef (George Orwell)”
A Bird's Eye View of Fashion, Food, Travel, Culture, Beverage and Curiosity 