How do chefs get to where they are in their career? You quickly learn through your mistakes and start to become calculated in the kitchen. We dive into stories and situations of when our preparedness came to the test, and how we overcame some everyday problems in foodservice. "I need a body" is a phrase that is uttered every day in kitchens across the world. Get an idea of what being short in the kitchen actually feels like and how to get through a rough night on the line. Enjoy another episode of Dying In The Window