Forty years in kitchens. From dish pig to head chef. From weddings to funerals, critics to billionaires, hangovers to hospitals. This is the story of a chef's life told as a single service - course by course, scar by scar. Each chapter blends memory, ghosts, black humour, and timeless recipes. From Caesar Salad to Salmon Terrine, Roast Lamb to Cr me Br l e, Bread and Butter Pudding to the final Omelette, this is the menu of a career cooked through blood, burns, laughter, and rage. The pass is empty. The knives are rolled. The last ticket has been called. Service is over.
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