It's not unusual to find highly trained cooks eating food unfit for Dickensian orphans. One of the worst staff meals I ever endured was at a Michelin-starred French restaurant in London, where the sadistic line cook in charge of making the team's dinner plopped down hotel pans full of cold fried eggs and unbuttered toast. Cooks don't eat as glamorously as you might imagine. But every restaurant has its heroes: a superstar prep cook, an eager-to-please new guy, or a generous sous chef who knows how to handle the task of cooking for co-workers on top of her regular duties and approaches the walk-in's leftovers with gusto. On these days, even cooks deep in the shit will find a minute to leave their stations—it's worth it for the trays of jerk chicken, the hot rice and beans doused with fresh green salsa, or the huge pot of lamb curry filled out with potatoes and onion.
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