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Matt Weedon
30 Years of Cold Coffee
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161735130 Years of Cold Coffeehttps://www.gandhi.com.mx/30-years-of-cold-coffee/phttps://gandhi.vtexassets.com/arquivos/ids/1323403/e68f0157-9c8c-4f07-84fd-95d0f7755405.jpg?v=6383378729140000009797MXNXlibris UKInStock/Ebooks/<p>30 years of cold coffee A life in professional cooking. The coffee is always cold, why? Because were always too bloody busy to drink it!! But you need it. Gotta get going, could be in the shit here. Sooooo much to do!! Where to start? Longest jobs on first! Got 40 for lunch and a ton of work on. Get going Weedon and move your fucking arse. Thats basically been it for 5/6/7 days a week for the last 30 years. Nothing comes close to working in this industry, but fuck me its hard, both mentally and physically. Is it worth the commitment? Absolutely 100. You can spend 15-18 hours a day in a stainless steel hot box without windows, grabbing a bite to eat while your working and fighting to get a break on your split shift. But its the magic that happens inside the box thats addictive. New tekkers, ingredients, recipes and skills are acquired and the hard yards are trodden here. Your essentially ticking off dishes, cooking techniques and experiencing scenarios on your way to running your own kitchen. Coffee has been a must. Cold or hot? Mostly cold for 30 years.</p>...159585730 Years of Cold Coffee9797https://www.gandhi.com.mx/30-years-of-cold-coffee/phttps://gandhi.vtexassets.com/arquivos/ids/1323403/e68f0157-9c8c-4f07-84fd-95d0f7755405.jpg?v=638337872914000000InStockMXN99999DIEbook20239781664118379_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9781664118379_<p>30 years of cold coffee A life in professional cooking. The coffee is always cold, why? Because were always too bloody busy to drink it!! But you need it. Gotta get going, could be in the shit here. Sooooo much to do!! Where to start? Longest jobs on first! Got 40 for lunch and a ton of work on. Get going Weedon and move your fucking arse. Thats basically been it for 5/6/7 days a week for the last 30 years. Nothing comes close to working in this industry, but fuck me its hard, both mentally and physically. Is it worth the commitment? Absolutely 100. You can spend 15-18 hours a day in a stainless steel hot box without windows, grabbing a bite to eat while your working and fighting to get a break on your split shift. But its the magic that happens inside the box thats addictive. New tekkers, ingredients, recipes and skills are acquired and the hard yards are trodden here. Your essentially ticking off dishes, cooking techniques and experiencing scenarios on your way to running your own kitchen. Coffee has been a must. Cold or hot? Mostly cold for 30 years.</p>...9781664118379_Xlibris UKlibro_electonico_5f3e6d27-444c-31b4-bce4-3b5877bb3623_9781664118379;9781664118379_9781664118379Matt WeedonInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/ingram52-epub-edbf6851-eb30-4693-a0b9-472768363016.epub2023-04-24T00:00:00+00:00Xlibris UK