Being a chef seems to be a dream job. But for many young chefs, it is a nightmare. Working hours from 9am to 2am, stress and heat, poor payments and sometimes catastrophic hygienic conditions let beginners suffer.
The NDR report looks behind the scenes of a restaurant and follows three aspiring young chefs during their busy period of training. Are they made for the hard business of gastronomy?
NDR, January 2016.