The career path of a professional chef: Realities, rewards and challenges — mashable.com

This question originally appeared on Quora. What is it like to be a chef at a high-end restaurant? Answer below by Christian Lemp, former chef de partie at Jean-Georges. It is incredibly demanding and rewarding. The standards for freshness and quality are non-negotiable. All mise en place was made fresh, with fresh ingredients every other day, no questions asked. Still tastes fine? Don't care — make it fresh. That is the attitude and the philosophy that drives the ship in a restaurant like Jean-Georges.

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