Cockroach burger
Long hours in a furnace-like working environment are enough to drive even the most mild-mannered chefs to distraction. We asked a selection of chefs for their deepest, darkest secrets – and boy did they have some. Bon appetit!
Chef P worked in a fast food restaurant with questionable hygiene: “There was one guy out the back cooking during a bit of a cockroach problem. He used to splatter them with his spatula and then carry on using it to flip the meat. I never once ate in the place and I worked there nearly two years!”
