Real life

As I very proudly announced to the world, I had the amazing opportunity to work under a very well known and respected, at least in his industry, chef - Paul gayler, who is currently the head chef at the lanesborough hotel in London.
I was so excited to get some real work experience in a kitchen, see how it is all run, how everything is prepared on the other side of the wall from where I usually am seated.
I have cooked all my life, I would say I am a relatively good amateur chef,i have eaten all kind of cuisines, in some of the best restaurants in the world. I was very excited to have been given this opportunity.
And gosh was it nothing I could ever have imagined. I actually peeled about 500 eggs yesterday! Is that what my job is gonna look like after cordon bleu training? Peeling eggs and turning artichokes? 10 h on my feet in a Michelin star kitchen to shovel down overcooked pasta in the canteen within 10 min... Yes that was pretty much the extent of my break. A coffee and a cigarette. Never I my life have I been so tired when I finally got home. Passed out within 10 min of getting home and putting my feet up. Maybe it was the well deserved and desired glass of wine that knocked me out, but it does not surprise me some chefs become alcoholics!
I didn't even mind peeling those eggs or being exposed to the lovely smell of 50kg of fresh from 9 in the morning but when a bunch of uneducated losers with a superiority complex kept looking for shitty jobs for me to do I occasionally had the urge to have a slip of the knife or pick that bloody seabass up and snack somebody in the face with it. I guess all of this is part of climbing the professional ladder.
Taking a deep breath and jumping on the next opportunity, raymond blanc, let's see how this will turn out:)