A quick story about me and why I decided to start this podcast. Hope you enjoy it and stay tuned for more.Till then, visit the website for more information on how to become a guest on the show.<a href="https://insidethepressurecooker.com" rel="nofollow">https://insidethepressurecooker.com</a>Then take a look at my first website about cooking.<a href="https://chefmadehome.com" rel="nofollow">https://chefmadehome.com</a>Recorded using <a href="https://riverside.fm/?utm_campaign=campaign_1&utm_medium=affiliate&utm_source=rewardful&via=chad-kelley" rel="nofollow">Riverside.FM</a> - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters. Legal Shit:To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you. Support this podcast at — <a rel='payment' href='https://redcircle.com/inside-the-pressure-cooker/donations'>https://redcircle.com/inside-the-pressure-cooker/donations</a>

Chef Patrick Stark

The life of a cook is intense. On any given day someone can, and will, explode from the constant pressure. So why do people want to be a chef? The pay sucks, you work in a hostile environment, and the pressure to deliver is beyond measurable. Because it is in our blood. We are drawn to it and for some sick reason, we feed on it. Sometimes though, when it finally consumes us. We lose.These are the stories of the people that keep kitchens running. Their struggles and their victories.