Like so many culinarians, I found belonging and sanctuary in the kitchen.
I am just one of a community of artists, craftsmen, lunatics, madmen, and misfits who Found My Tribe. We are passionate, angry, opinionated, and utterly devoted to Food and Dining in and of themselves arguably beyond notions of “customer service.” Serving Customers, though important, is debatably an (important) afterthought compared to the effectiveness and quality with which we just Make Things For People To Eat.
Our belonging is anchored by shared experiences, shared knowledge, shared idiosyncrasies and lingo, and our personal capacity and skill sets. In absence of anything else, I belong in any kitchen I am in because my knowledge, experience, skills, and ability to carry hard give me the right to belong.
“Sanctuary,” on the other hand, is different for everyone. In general, most of the cooks I know (myself included) are terminal workaholics who fall in and out of rehab constantly. We know we shouldn’t work as many hours as we do as hard as we do. We grouse and complain about hoping to get sent home early, but we’ll be first to insist that “as soon as we look away, everything goes to hell.”
The truth is that the kitchen for many of us is not just “work”- even though we’re more than happy to get paid for our labor. The kitchen is where Everything Has A Reason and Everything Make Sense, including and especially us. It’s a space where order is established and it’s an order we know and understand well. No one has to tell us what we’re there for or what our function is after a while. We can lose ourselves in the dance of a busy service, julienne celery, or rolling seemingly endless loaves of bread. We see and feel our meaning for that day in our hands.
The Black Hat Baker 