Not talking about food, but about us who work in the kitchen... especially on the line. One of the first kitchens I worked in, the cooks working the line always had other staff run into the walk-ins or freezers when something was needed. The reason was if someone was subject to the extreme heat of working the line, that the sudden change in temperature of going into the walk-in/freezer would cause damage to the inner body; I even remember something about the possibility of liquid building up in the lungs? Even after leaving this job, I heard one of the bakers had died because of this scenario. Ever since I've somewhat followed this belief. Fast forward some 10 years, in the middle of a Friday dinner service our 'chef consultant' pulls me off the line to do his orders with him. We end up in our walk-in, and he's standing there explaining his method (I've done this 10+ times with him already) going on and on. Partly I was tired of hearing it again for the umpteenth time, and partly concerned for my health, I told him it wasn't safe for me standing in the walk-in having been working on the line for hours. He gave me a confused look and tells me he's never heard of such a thing. This also makes him realize I just want to get back to my station, and let's me go. So am I victim to an urban myth? Or is there any validity to this?