Just in case you needed more proof that Google employees—including chefs—live the life when it comes to corporate cafeterias, consider this interview from a chef at one of the 17 restaurants: "I live the chef's dream. Not too many chefs have a schedule that allows them nights and weekends off ... Each day we serve several amuse-bouches, salad and soup bars, a noodle station, two entrées, a veggie station, two pizzas, a sandwich station, and a pastry dessert station. After lunch, we prep for dinner service. I make sure that gets underway with the night cooks and leave around 4 in the afternoon." But does he hang out here after hours? [YumSugar]
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