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Hot in the kitchen

According to these local restaurant workers, the only thing steamier than the Viking stoves is what happens after the last diner leaves.

As told to Michael Nagrant <br /> Photo by Ryan Robinson
Published: October 20, 2008

Hostess, West Loop
I was working late one night at a place on Randolph Street, and most of the staff had left, but the sous chef, a guy I had a crush on, was still cleaning up. He asked me if I was hungry. I told him I was. He said he’d make me a sandwich, but joked that he’d only do it if I gave him a blow job. I said sure; he asked if I wanted to do it while he made the sandwich. I knelt down beside him as he worked a sauté pan on the range. Now that I think about it, I don’t know why we didn’t worry about getting burned. After I finished him off, we sat down and ate this skirt steak, blue cheese and frisée sandwich as if nothing happened. A couple weeks later, we were both working late again, so I walked over near his station and flashed my thong and told him to meet me in the walk-in fridge. He came in, I grabbed onto a shelf, and next thing you know we’re doing it doggie style. I slipped and knocked over a stack of stainless-steel pans, at which point I felt really stupid, so we stopped. He quit a few weeks later.

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