Hey Rivet....
Exactly why I posted this article...wanted this kind of feedback, my article was philosophical in a sense because that is what I believe, and I stand by my thoughts but to further explain myself...
The kitchen is a battlefield...
We rock and roll, forget everything else that goes on in life to pump it out, rock and roll the digits and make the numbers...this is who we are and this is what we do...
I took a lot of feedback from this article and that rocks, which is one of the reasons that I decided to write it...
First and foremost, we are culinarians, we love food, we love expressing our craft and given the right circumstances we can prove that our craft is an outlet for the starving artist that we are...
Can some people stand next to me, follow me around for a 16 hour day, understand why I have a calculator in my pocket, understand the numbers, have the passion and love, rock and roll and understand that all else is bullsh**?...Not hardly...Can they understand that the only thing that matters is the final product...the speed, the effeciency, color, flavor, taste, texture and the inevitable ahhhhhhhhhhhh when everything comes into place and the artist behind the craft of developing awesome food has performed to his ultimate perfection of who he/she is and what they do...?
This my friend, is the ultimate buzz...
Why waltz when you can rock and roll?
Respectfully,
Chef Mike
http://restaurantedge.com/index.phtml?catid=47