I swear if I go back to work it would be as a line cook. I barely know how to make a foam but these days when I look at menus I see a dizzying array of ingredients just for one dish, and people are serving more and more courses these days!
I used to be confident that I could go in and be comfortable in almost any kitchen. Now I'm not so sure! I mean as an example, how do I handle beef cheeks and where do I even get them,
and served with salpicon of something, two purees, and two different reductions, and crispy something wafer?
I guess technically I can do it, but man, the amount of "stuff" that goes on a plate these days takes 2-3 times as much preptime as the stuff I'm used to doing. Whatever happened to Steak Diane?
Anyone feel the same way sometimes?