No, really. I think I'm back to this.
I've been working on a new project. A second website that will be more involved with my professional work and less to do with the self entertaining moments I call life.
At the beginning of April, I noticed that my 1000th post was coming up soon. Seemed like the right time to devote more time to Banquet Chef and wind this puppy down. I've told the best stories that I remember and I've found that there is a bottom to the well of opinion and it isn't nearly as deep as I might have thought. Honestly, I felt that I was the 7th season of Everybody Loves Raymond. Yes, I was doing it only for the money trough that is syndication.
Since March I've been working on this new idea, a website focusing on my work. This blog taught me something about myself: I'm not a writer. I'd like to apologize to any real writers out there because I marvel at what you do and would never make the commitment to the amount of work that you put in to your craft.
And that is what this is about, really. I heard an interview with Poet Laureate Robert Pinsky last year that really stuck with me. The Q & A involved many Q's, but the same A over and over. "It's about getting down to the long, hard work required." And deep in my dark blue collar roots, I finally started to come to grasps with my own feelings about what I do.
Cooking was easy for me. Hell, most things I've ever tried (obvious exceptions: singing, weight loss, and sounding sincere in casual conversations) have come pretty easy. It wasn't until I actually became the Executive Chef that I realized I'd gotten by on the skills that came easy. It's the whole idea of rising to level of your incompetence. Well, I had to get competent at some things pretty damn quick or it would have been failure.
I've worked harder in the last 7 years than I ever thought I would.
Earlier this month, friend emeritus Mr. Bierman came to town. I was glad to see him, glad we found time for a few hours at Dave's on third, and also glad that he and his lovely wife got to have dinner at Delfina. Things didn't work out for a second night of cocktails, which I was sad about because I wanted to hear about his dinner. Food is most of my life. I spend over 50 hours a week, easily, in a kitchen. Add to that the hours spent thinking about menus, personnel management, budgets, equipment, etc . . . No angst here, want to find out what I do in this life I don't have to look any further than that last box at the bottom of the 1040.
And I'm okay with that.
I'm more than okay with it. I'm starting a blog that, I hope will serve as a format to share with other hard working chefs the nuts and bolts parts of the job that just aren't in one of those pretty cookbooks by some twat on The Food Network. Aside from the few texts made for the culinary schools, there is no central knowledge of how to do large volume cooking at a high level.
So, Sain't Christopher shall go forth and spread the good word. Out of sheer laziness, this site will probably mirror that one and also have the personal stuff. I'm going to create a mail list for friends who have long suffered my poor typing and spelling. I'll send a shout when something new gets posted.
Go in Peace