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.
Good morning, friends and neighbors.
Not long ago, I decided I was going to go on a bit of an Eastern Philosophy bender and read all the texts I could get my hands on.
It may have been my state of mind at the time, or just a desire to spend more time reading interesting stuff and less time trawling social media.
In the past, I’d read and re-read several Buddhist texts- a couple sutras, the Dhammapada, and the Buddhacarita. I’ve also previously read (and love referring back to) the Tao Te Ching and Dogen’s “Tenzo Kyokun.”
In this latest push, however, I decided I was going to tackle some of the more well-known works: Sun Tzu’s “The Art of War”, and Yamamoto Tsunetomo’s “Hagakure.”
It was… a lot, and it got me thinking-
“Why do we look to books on war for lessons on life?”
Good evening, friends and neighbors!
Ok, so I’ve been sucking a bit at updating (except Instagram- that’s annoyingly addictive.) Sorry about that, but part of the reason why? I finally got a job out here.
The job is at a restaurant and caterer, where I was hired to be a “relief baker.” Since their banquet season is in full swing, however, and since I have pretty decent kitchen skills OUTSIDE of baking as well, my job has more or less been catering prep and cooking. All in all, not a bad gig.
The experience of having a non-baking job for the first time in a long time got me thinking. About now, many culinary schools are ending their winter semesters, and some of my colleagues may be graduating, throwing themselves and their fates into the industry.