Kitchen Lokis

Working in the kitchen for a number of years taught me a lot of things, including how to cook a good meal with on-hand ingredients. It also taught me organizational skills I would end up using in my businesses, and helped me understand how to manage people.

It also taught me how to craft some truly gross pranks.

Commercial kitchens are generally places where a lot of pranks happen. There’s just too much creative energy and hormonal activity in one spot not to have some shenanigans, and the bonds you form due to the shared trauma of battling the weeds are very real.

To help me tell a more complete tale by sharing a couple of his own stories, I’ve brought in my favorite chef from another mother, BrianAlfred1983, who writes The World From a Chef's Perspective here on Substack. Brian and I have worked together a few times now here on Substack, and I’ll share a couple of those pieces at the end here today.

Brian starts us off:

I can remember when I was much younger, of course, I was restocking fries on the line. When I was putting bags of…