I often think of Chef's as being elite, skilled professionals. They have the talent of picking out the right ingredients, preparing them properly and presenting a beautiful meal. A chef at a small mom and pop diner or an elite restaurant is exercising creative juices in an edible art. I have thought of them as being apart from the other restaurant staff, which is primarily low-wage workers (often including illegal immigrants and short-termers aspiring to do something else.) Mincement, however, portrays a different view. Chef's are the "boss" of the kitchen, but they often integrate themselves with the depravity. It is not unusual for them to be paid under the table. Fake resumes and the like are not unheard of. Experience is valuable, but as long as a chef can feed people, they can have a job. The restaurant business is not a stable one. Most restaurants are run by small scale entrepreneurs. Some know how to run a business. Many do not. The employees are used to turn over. They live a life that is filled with vices. (And these are the people feeding us?) The author lived and worked in Italy, though his experiences sound like they could have taken place anywhere.
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