Seven ages of a chef: Rick Stein — theguardian.com

I hardly worked in anybody else's kitchen before I worked in my own. I had six months in the kitchens of a hotel in Paddington when I was a teenager, where I was actually training to be a hotel manager, to please my dad. In truth I was a bit of snob then and didn't feel totally at home. It was a class thing; I found it hard to relate to the people I was working with but looking back I realise they were perfectly nice chaps.

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