Why do we continue to cook professionally?
It's kinda like " To be or not to be? That is the question."
I sometimes ask myself why do i still do it. 14 years in the business in some shape or form. A couple of those years spent in the front of the house... I know i'm sorry. But i must say, i have meet the most interesting people in the kitchen. These are the people that i would probably never talk to if i saw them walking down the street... some just because, others because i was scared.
I once had a cook that would ask me once a week if he could take a tub of knox gelatin home so he could do his hair. Yup... full on misfits punk rocker with a real mohawk before it was mainstream with parts of his face i never thought you could peirce.
But besides the love for cooking, its the love for the other people like me that don't like to talk to customers because we are angry at the world because they want their double veal chop well done and out in 5 minutes, beacuse they have a show to catch. Freaking Bridge and Tunnel crowd.
a great man once said "Heaven gives us good meat. Hell gives us good cooks!"
So why do you keep doing it?