For me it's the quick pace enviroment, stress and commotion. I hate to be in the pantry, and I am green with envy when we are knee deep in the weeds on the line and I am just standing around making the occasional salad, and dessert. In those moments i realize it is the pace that gets my juices flowing. The constant chatter of "what's on the new", the rush of heat you feel on your whole front side when you've just fired a juicy steak, the sound of fish being seared in the rocket hot pan, the beauty of the plated dish and how all that works in tandeum from most stations on the line, the bul*sh*t that is spoken on the line...all of it. That is what I love about it, and why I do it.
Oh and did I mention the completely wacked out personalities of the cooks standing next to me?
and mine is May 8th...I guess that makes me the oddball, as usual...LOL
Frizbee
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Do what you do with passion....the rest will fall into place |