Hey Chefs out there, it is certainly hot in our kitchens and we are thankful for the walkin at times. My story today is about a walk in the day of a protected environment in a war zone. There were a few days where we were notified there could be insurgents in our company. We were required to wear our identification outside our outerwear at all times and others both ID and flak jackets under our chef coats. We did gladly to be safe, those that did not comply or forgot were detained until proven to be safe. It was extremely uncomfortable, very heavy and so much more hot in the kitchen. While we were saving ourselves from bullets were were also sweating bullets. I do believe I may have lost significant weight in a day like that. It was plenty hot enough through that time. So in Canada I am thankful that I don’t have to over protect in the kitchen any longer.  In my quarters I had a few fans to keep me cooler in the off hours, but comfort definitely was an obtainable premium to opportunity by affordability. The quarters were called weather havens, eight to a unit and only 10 by 10 as I recall. I was lucky to have a corner so two sides to the elements. We had no floors (rocks covered the base) so we bought carpets to lay down, given one double plug for electricity. The inner ammeities were minimal, with a cot and a mattress but all the furniture was also minimal.  Everything I owned was in ziplock bags because the environment was terribly unusual(sand and constant dust blowing). All my electronics were most certainly ruined by the environment and so I would shop very frugally in the enivitable realization it would not last. On days off we would remain in the coolest environment possible and binge watch series (before it was fashionable to do so) Friends, Star Trek(next gen) and many others. The entertainment tent was not always amiable as they were some times in different languages and were hard to watch, so we made due with our off time… We some times would go into the markets and shop. I bought Persian rugs, things I needed, and other trinkets to bring home. Working in Canada also has its own challenges, mostly not environmental or safety challenged, more so working out a fair wage for a chef with papers. Most journeymen have unions to book the wages for the next job. As a chef we don’t have that kind of organization and often are picking through a job search for a living wage. It certainly is the contributing factor for our scattered resumes whether we reveal it or not. It is what it is, and this IS our industry. From hand to mouth we should be paid better for the trust we have, wouldn’t you agree?