In the 35 years I’ve been working in restaurants, I have seen more than enough to scare a person out of the business. I’ve seen fires, near-fires, and explosive fire suppression systems. I’ve taken coworkers’ thumbs to the hospital for them on two separate occasions. And I’ve seen a guy slip while cleaning an oven’s exhaust hood and dunk his foot in a deep fryer, causing his nylon sock to melt into his skin.
These are the kinds of stories any American cook can tell. And, after reading Josh Ruxin’s book, A Thousand Hills to Heaven: Love, Hope, and a Restaurant in Rwanda, they mean nothing. Read more