Part 5: The day I made daddy angry

And other tales of things we hid from guests

Welcome to The Recovering Line Cook. Today I continue my look back at my early days as a stagiaire cook at a Michelin-starred London restaurant. For those new here, I’ve been calling it “The Restaurant” since launching this newsletter to protect identities. Thanks so much for subscribing and if you like this entry please share or like. It really helps!