Comment on CEPHALOPODS
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And many Michelin-starred chefs, and it’s very normalised because “what they learn from the very best is priceless”. Which is true but also no excuse for precarious wages.
guillem@aussie.zone 2 months ago
And many Michelin-starred chefs, and it’s very normalised because “what they learn from the very best is priceless”. Which is true but also no excuse for precarious wages.