Good morning, friends and neighbors!
One of the things I love most about any kind of craft or creation- food, cuisine, beer, woodworking, music, whatever- is that when you first get acquainted with that craft, it seems monolithic- until you realize it isn’t, that nothing is, and what you always thought was one solid notion is home to a universe of variety.
It’s terrifying, crazy-making, paralyzing, beautiful, and exhilarating all at once- at least to me. How do YOU address the complications of life? Well, let’s discuss it!
Good evening, friends and neighbors.
I’ve mentioned before that I’m not comfortable using the term “chef” for myself even as a joke, and that I tend to correct others when they address me by it.
It’s not because of modesty or humility- false or otherwise. It’s because, by my own criteria, I have not earned that title.
Roughly every couple of weeks, someone on an online cooking group will pipe up with:
“What makes a chef a CHEF?”
or some other navel-gazing, masturbatory variant- and the responses tend to vary from the crude to the judgemental/equally navel-gazy, to my personal reaction:
“Oh for f***’s sake, here we go…”
You see, the answer is in the name. “Chef” literally means “chief.” “Boss.” “Head of Operations.”
It means “LEADER.”
How you got about leading is the real discussion that should be going on, rather than faffing about over what’s stitched on your jacket.
Here it is, everyone! The Amazon Kindle version of “Blood, Sweat, and Butter” is available NOW! Thank you so much to everyone who pre-ordered!
Click to check it out on Amazon Kindle!
Good afternoon, friends and neighbors!
Even as affairs in American kitchens are slowly changing from the bad old days, one aspect of the Kitchen Life still holds up:
The professional kitchen is a meritocracy.
You either can do the job, or you can be TAUGHT to do the job, or you can’t. Doesn’t matter where you went to school, who you know, how many cookbooks you have.
You can either show up, on time, in the right state of mind, and do the job like you said you could… or you can’t.
That said, the space between arrival and the last two week of a position can be… colorful, to say the least.