You have to make sure you keep this guy going. His attention to the restaurant business comes no doubt in part from his mother and stepfather, who ran a cafe near Lyons in southern France. There were business and general-ed classes in the morning, and then cooking and waiting tables in the afternoon. At the end of the first year, Martin chose cooking. After graduation, he worked his way through several restaurants over a few years, but actually the decision was a tough one.
Cooks there work double shift, all the time.
You don't make any money. Here they say they don't make anything, but in France they make zero. . . You really have no life, and it gets to you fast. Martin shakes his head expressively. I almost lost my love for cooking in France.