Organised mayhem

Tonight I was lucky enough to spend the the evening working in the kitchen of my favourite Houston restaurant Underbelly.
I started at 4pm and worked until 10pm.
I love to cook but nothing prepared me for the energy, effort & stamina required to work in a professional kitchen.
The restaurant was very busy with the last order coming in at 9.40pm. Phew!
It was am amazing but exhausting experience, a real life master chef moment for me!