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MY DAY AS A COMMIS CHEF IN A GOURMET KITCHEN

A field report from Philipp Jochum.
I rub the sleep from my eyes as the sliding door to the kitchen opens shortly after 8 o’clock in the morning. The dazzlingly white chef’s outfit suits me better than I had thought. A name is written in curly letters across the chest: “Benjamin Parth”. Benjamin Parth is the lord and master of the gourmet kitchen at Hotel YSCLA in Ischgl and my boss for the day today. The smart outfit is on loan from him.