Well, I'm back !
Italy was one hell of an experience. I find it difficult to find the words to truly explain my experience, but let me try.
I was working in Milan at Ristorante Cracco, a 2-Michelin star restaurant that belonged to one of Italy's greatest "celebrity chefs". The pressure was high, the stress was thick in the air, and the exhaustion of all those inside the kitchen walls was insurmountable.
Italy was one hell of an experience. I find it difficult to find the words to truly explain my experience, but let me try.
I was working in Milan at Ristorante Cracco, a 2-Michelin star restaurant that belonged to one of Italy's greatest "celebrity chefs". The pressure was high, the stress was thick in the air, and the exhaustion of all those inside the kitchen walls was insurmountable.
![Picture](/uploads/3/8/9/6/38962229/6248139.jpg?163)
I was quickly thrown into a whirlwind of 17 hour shifts, a heavy load of responsibilities and a general distaste towards this type of, what I believed to be, slave work.
I lived in staff house along with 10 other Cracco employees, where my blessed life in Canada was finally put into perspective.
I lived in staff house along with 10 other Cracco employees, where my blessed life in Canada was finally put into perspective.
![Picture](/uploads/3/8/9/6/38962229/76689.jpg?250)
I was inspired by the dedication of the workers and the visions some of them had, but it was overridden by their consistent anger and frustration.
I have come to know the kitchen as a generally stressful environment, but this was unlike anything I'd ever imagined. There was a constant push to make dishes at the last second possible, to ensure the highest quality, and this led to such stress it could only be expressed in a negative way.
I have come to know the kitchen as a generally stressful environment, but this was unlike anything I'd ever imagined. There was a constant push to make dishes at the last second possible, to ensure the highest quality, and this led to such stress it could only be expressed in a negative way.
![Picture](/uploads/3/8/9/6/38962229/3563233.png?278)
With my growing responsibilities came greater lessons, most failed at first attempts to figure out what went wrong. I stayed in the pastry section for my entire stay, diving into something that most of my colleagues, and myself, feared.
I have gained a certain level of confidence and found a passion in myself for the art of pastry, as I was learning from an inspirational pastry chef. She showed me her tricks and gave me her tips, and we worked together to consistently deliver a high-quality product to the clients of Ristorante Cracco.
I have gained a certain level of confidence and found a passion in myself for the art of pastry, as I was learning from an inspirational pastry chef. She showed me her tricks and gave me her tips, and we worked together to consistently deliver a high-quality product to the clients of Ristorante Cracco.