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Cooking Transitions and Unintended Consequences - Page 2
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Thread: Cooking Transitions and Unintended Consequences

  1. #11

    ecchef's Avatar
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    Quote Originally Posted by Cutty Sharp View Post
    I know exactly what you mean, Aj. It's ironic, but in a sense if you love cooking you're better off not becoming a cook.

    People will tell you, 'get a job doing what you love' but it might not always work that way.

    (How many people do anyway? And it's probably the ones that haven't that give you that advice.)
    How true that is! In my own experience, that's been the case more often than not. It's not that I hated the actual job, but dealing with the a-holes that came with it pretty much sucked all the fun out of it.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  2. #12

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    I feel a little better now. Thanks.

    -AJ

  3. #13

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    Quote Originally Posted by ecchef View Post
    How true that is! In my own experience, that's been the case more often than not. It's not that I hated the actual job, but dealing with the a-holes that came with it pretty much sucked all the fun out of it.
    Yup. Trouble is, you work in such close proximity and together with them.

  4. #14

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    I love cooking, almost poetically. I love feeding people. I love food.

    Thats a big part of why I had to stop doing it professionally.

  5. #15
    Senior Member markenki's Avatar
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    Reminds me of the Friends episode in which Rachel dates a gynecologist.

  6. #16
    Senior Member VoodooMajik's Avatar
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    I can experiment at home more, Cook as I feel. I tend to spend alot of time wandering around grocery stores and markets. Can never seem to find any interesting chemicals..
    It's not the Answer it's the Experience

  7. #17

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    Quote Originally Posted by VoodooMajik View Post
    I can experiment at home more, Cook as I feel. I tend to spend alot of time wandering around grocery stores and markets. Can never seem to find any interesting chemicals..
    Hi Sam - I at least am lost by the 'chemicals' thing. Huh? As for food shops and markets, that's me too definitely. Always visit such places, for example, when visiting a new city/place. If at someone's house, no better place to hang out than than the kitchen, I say.

  8. #18
    Senior Member VoodooMajik's Avatar
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    I can never seem to find Calcium Chloride and sodium alginate to play with sphereficion, stuff like that.
    It's not the Answer it's the Experience

  9. #19
    Senior Member Salty dog's Avatar
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    In almost 26 years of marriage my wife has cooked less than a dozen meals. When I get home I mail it in. I don't like to cook. Period.

    Which is why I have pretty much passed the toque to my sous.

  10. #20

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    Joining in late, since I started cooking full-time+ I never cook at home. Only when I'm cooking for someone else do I feel like putting in more effort than boiling water. That said, I always wander markets looking for food I havn't tried and try to eat somewhere different every day. I love eating and food, but only enjoy cooking when its for others.
    Knives, on the other hand, are just for me.

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