so as a chef i think you have to be pretty thick skinned anyway but by god working at petrus took this to a whole new level. donkey dick. fuck face. dick head. jerk. idiot. big boy. these are a sample of the commonplace terms of endearment i becam known as over my time in this cutting edge 2 michelin starred kitchen. these names weren't unfortunatley (or is it thank god?) reserved for just the likes of me. oh no, these were part of the standard list used on all the guys and girls in the kitchen at any given moment. it wasn't until in a mock boxing fight with the head chef did I raise my hands into fighting stance and swing back in a service driven sweaty derperate lashing out of sorts did i earn my stripes and graduate to big boy full stop. i was now big boy. this insider knowledge of why i graduated from donkey dick, etc. came to me one morning whilst in the fridge setting madieria jelly plates as i over heard the head chef on a (rare) occasion that he was in early speaking to another chef about how he thought i had bollocks. so what if they call me big boy I thought. this is better than before. but now the stakes had risen. my progress as a cook was invetibale because of the level i was thrown into in this kitchen but by god now that i was exclusively big boy I had a reputation to uphold. certain other people with hot spoons didn't see it that way.