Part 8: Five things I learned as a commis chef in London

and one thing I'm still learning every day

When I started this newsletter, I hoped for it to be a love letter to a world I no longer lived in.

Looking back on what I’ve written over the past months, I suppose I got a little bit nervous. First, I decided to refer to the restaurant I worked at during culinary school obliquely as “The Restaurant”. Then I went on and used aliases for the people ther…