Objection!!!!!
- Thread starter TheDoctor455
- Start date
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OBJECTION!
Napalm does it better.
[sup]I sent the next poster to AJB's next post, and you ninja'd him. I also posted just before his next post. Beautiful.[/sup]
Mercury is a cool planet.This is for Chef!
Cooking is great, no matter who you are around.
Napalm does it better.
[sup]I sent the next poster to AJB's next post, and you ninja'd him. I also posted just before his next post. Beautiful.[/sup]
Mercury is a cool planet.This is for Chef!
Cooking is great, no matter who you are around.
Objection!! Cooking is the best occupation on earth, for the following three reasons. First, you get to work with knives and fire, and get paid for it. Second, the culinary underbelly is the best subculture to be a part of. Third, you get to fulfill a very primal space in the human life cycle.
First of all, the majority of people are seemingly unhappy in their chosen fields. Bogged down by paperwork and banality, they don't ever really feel fulfilled at the end of the day. They just wake up, go to work, come home, go to bed. I, on the other hand, get to wake up, plan menus, go to work and be surrounded by sharp knives, fire, and good food all day. In the cooking industry, I have gotten to cook for rock stars (Red Hot Chili Peppers, Eric Clapton, Korn, Morphine, Billy Joel, just to name a few), royalty (The Duchess of York), politicians (the Republican Convention), and the menu has never been the same twice. Working on the line, with the uncertainty of what will happen, then getting hit with that rush, every cook working in unison in a perfect ballet of grease, knives, pans, fire, and testosterone, all the while cracking jokes and working as a well-oiled machine, or battle hardened, scarred, motley crew of misfits and undesireables? It's like being the ccaptain of a pirate vessel. Getting done at the end of the night, cleaning the kitchen, hot and full of adrenaline from a job well done is the greatest rush you can have as a job. I go home at the end of the day exhilerated, sweaty, reeking of garlic and meat, and I wouldn't trade it for the world.
Second, the culinary industry has the greatest subculture I can think of. We're all of us smugglers, misfits, castaways, lost souls, and brothers and sisters. When you work, we sleep. When you play, we work. When you sleep? That's when we come out to play. At the end of the day, I've probably fed the bartender of the pub I'll be heading to after work. I comped his food, so I get a kickback of a couple drinks. Most people go out on the weekends and spend a ton of money to have fun. Not me. I get to go to the bar and hang out til close. Then, we play. It's not uncommon to see us at the bar until 4 or 5 in the morning, recounting the day's progress, as well as tomorrow's menu. Every cook has each other's back, and you mess with one of us, you mess with all of us. We don't back down, we don't look for fights, but we will be the first to tell you to pull up a chair and join us.
Third, we get to cook. There is nothing more primal than the need to eat, and that's our craft. There are days when at the end we've fed upwards of 2000 people, and it's hard. But, I have never had an evening where people have walked out unfeed. My crew is the best thing in my world, all with a passion for good food and hard work. When I look out over my dining room and see wealthy folk enjoying steak, a group out for prom, or the theatre or hockey crowds enjoying their food, laughing and talking, it's the greatest rush for me. when I see a couple get engaged in my dining room, or even out for a first date, anniversary, ehatever it may be, I know that my food, and by extension myself and my crew, were there. When Anthony Kiedis, Eric Clapton, or the Duchess of York compliment me on my food, I know I've done a good job. But not good enough. I can always strive to be the best, to serve the food that will be praised worldwide. I can strive to be the one that the next generation of cooks can look up to and say, "Man, I wanna be that guy", the same way I look to Anthony Bourdain, Marco Pierre White, and mario Batali. But at the end of the day, for me it's about the food. I get to go to work and feed people. I get to watch people gain sustenance, and enjoy it. I take a very basic, primal need, and turn it into an experience. When people leave, they can say, "Holy Hell, that was good." When people walk by and say how much they enjoyed my food, I can be proud of what I want to do, because I did it myself. I don't sit and deal with paperwork, I don't go home ashamed of what I do, or wishing I were doing something else. Hell, my days off are usually spent in the kitchen, experimenting, playing, laughing, and bonding with a group of people who are the same as me, smart, passionate, ragtag, and above all, driven by the desire to make the best food we possibly can.
So there you have it. Cookin, and all the joy that comes from it. If I were to cook with people who didn't care, cut corners, or trust me, I would be nowhere. I really wouldn't trade my career, or more importantly, my crew, for the world. They mean the world to me. "COOK TO LIVE. LIVE TO COOK."
And THAT, Ladies and Gentlemen, was my 1000th post.
First of all, the majority of people are seemingly unhappy in their chosen fields. Bogged down by paperwork and banality, they don't ever really feel fulfilled at the end of the day. They just wake up, go to work, come home, go to bed. I, on the other hand, get to wake up, plan menus, go to work and be surrounded by sharp knives, fire, and good food all day. In the cooking industry, I have gotten to cook for rock stars (Red Hot Chili Peppers, Eric Clapton, Korn, Morphine, Billy Joel, just to name a few), royalty (The Duchess of York), politicians (the Republican Convention), and the menu has never been the same twice. Working on the line, with the uncertainty of what will happen, then getting hit with that rush, every cook working in unison in a perfect ballet of grease, knives, pans, fire, and testosterone, all the while cracking jokes and working as a well-oiled machine, or battle hardened, scarred, motley crew of misfits and undesireables? It's like being the ccaptain of a pirate vessel. Getting done at the end of the night, cleaning the kitchen, hot and full of adrenaline from a job well done is the greatest rush you can have as a job. I go home at the end of the day exhilerated, sweaty, reeking of garlic and meat, and I wouldn't trade it for the world.
Second, the culinary industry has the greatest subculture I can think of. We're all of us smugglers, misfits, castaways, lost souls, and brothers and sisters. When you work, we sleep. When you play, we work. When you sleep? That's when we come out to play. At the end of the day, I've probably fed the bartender of the pub I'll be heading to after work. I comped his food, so I get a kickback of a couple drinks. Most people go out on the weekends and spend a ton of money to have fun. Not me. I get to go to the bar and hang out til close. Then, we play. It's not uncommon to see us at the bar until 4 or 5 in the morning, recounting the day's progress, as well as tomorrow's menu. Every cook has each other's back, and you mess with one of us, you mess with all of us. We don't back down, we don't look for fights, but we will be the first to tell you to pull up a chair and join us.
Third, we get to cook. There is nothing more primal than the need to eat, and that's our craft. There are days when at the end we've fed upwards of 2000 people, and it's hard. But, I have never had an evening where people have walked out unfeed. My crew is the best thing in my world, all with a passion for good food and hard work. When I look out over my dining room and see wealthy folk enjoying steak, a group out for prom, or the theatre or hockey crowds enjoying their food, laughing and talking, it's the greatest rush for me. when I see a couple get engaged in my dining room, or even out for a first date, anniversary, ehatever it may be, I know that my food, and by extension myself and my crew, were there. When Anthony Kiedis, Eric Clapton, or the Duchess of York compliment me on my food, I know I've done a good job. But not good enough. I can always strive to be the best, to serve the food that will be praised worldwide. I can strive to be the one that the next generation of cooks can look up to and say, "Man, I wanna be that guy", the same way I look to Anthony Bourdain, Marco Pierre White, and mario Batali. But at the end of the day, for me it's about the food. I get to go to work and feed people. I get to watch people gain sustenance, and enjoy it. I take a very basic, primal need, and turn it into an experience. When people leave, they can say, "Holy Hell, that was good." When people walk by and say how much they enjoyed my food, I can be proud of what I want to do, because I did it myself. I don't sit and deal with paperwork, I don't go home ashamed of what I do, or wishing I were doing something else. Hell, my days off are usually spent in the kitchen, experimenting, playing, laughing, and bonding with a group of people who are the same as me, smart, passionate, ragtag, and above all, driven by the desire to make the best food we possibly can.
So there you have it. Cookin, and all the joy that comes from it. If I were to cook with people who didn't care, cut corners, or trust me, I would be nowhere. I really wouldn't trade my career, or more importantly, my crew, for the world. They mean the world to me. "COOK TO LIVE. LIVE TO COOK."
And THAT, Ladies and Gentlemen, was my 1000th post.
Objection!! I'm sure there have been others like it somewhere.
Indiana Jones has a killer sense of style.
Indiana Jones has a killer sense of style.
Objection!! Only if it's not culinary school.
[sup]Hey, ajb, what's happening?[/sup]
My coffee just ran out.
[sup]Hey, ajb, what's happening?[/sup]
My coffee just ran out.
Objection!! This site is a great way to converse with people frfom all over the world about common interests.
[sup]Nada mucho, just waiting to make some pork chops for a small party tonight. Also pretending like I give a rat's ass.[/sup]
People are morons.
[sup]Nada mucho, just waiting to make some pork chops for a small party tonight. Also pretending like I give a rat's ass.[/sup]
People are morons.
Objection!! Torture first, makes it more fun.
[sup]It's for the dean of Students at the University of St. Thomas and the head priest. Some meeting about study abroad choices and stuff.[/sup]
I have yet to see the second Transformers movie.
[sup]It's for the dean of Students at the University of St. Thomas and the head priest. Some meeting about study abroad choices and stuff.[/sup]
I have yet to see the second Transformers movie.
Objection!! Get yer hands off my brother's gold!
[sup]I missed ye, again... And thank you, I kindof wrote it on the fly, but whatcha gonna do/
And ajb-just got done with it. They thought it was orgasmic. one of the women gave me her number. Found out I have a girlfriend and got reeally bummed out.[/sup]
Pork is good.
[sup]I missed ye, again... And thank you, I kindof wrote it on the fly, but whatcha gonna do/
And ajb-just got done with it. They thought it was orgasmic. one of the women gave me her number. Found out I have a girlfriend and got reeally bummed out.[/sup]
Pork is good.