Can you handle the heat?

Back of Hell is an independent collection of culinary misadventures, kitchen debaucheries, the real education that happens behind the line of your favorite restaurants that you do not learn in culinary school. True insights from someone who has worked twelve hour shifts, six days a week all on the pass from local greasy diners to award winning, fine dining restaurants. Back of Hell explores personal growth, thoughts on the ever changing industry all with a first person perspective of what it's truly like to be in the weeds.

No bullshit, just pure unprovoked thoughts.

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