Chef Andy Ricker (Pok Pok) writes about how he finds it hard to see anything "sexy or provocative" about the restaurant industry. On his first restaurant job: "I scrubbed burnt-on cheese from enamel fondue pots, soaking wet from head to toe in the dish pit, while the alcoholic chef screamed at the waitresses and threw pans at the cooks. He made Béarnaise sauce that smelled like his armpits." [Esquire][Photo: Daniel Krieger]
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