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for years i have been foraging, stewing, brewing, percolating, fermenting: profanities under my breath every time i got a ticket bearing yet another customer's godforsaken modification, frustrated that i forgot how to say "no" because everybody everywhere thinks they should have everything however they want it and it's my job to give it to them.

of course there's always some positive to balance out the negative. and there's something about the food service industry, the professional kitchen and the larger operation of which it is a part: it gets in your blood and it becomes a way of life. it's all very beautiful, actually--when everything goes right.

now that you're here, how about doing at least one of two things: have a look-see round the site and get to know your cynical chef. i offer quite a few services, actually--from the organizational to the written, to the digitized and a number of numbers in between.

 

finally, at the end of the day (or in the morning, if you're like me), take a brief moment to think about everyone who handles our food, and tell them, while you're droppin' that deuce: so long, and thanks for all the shit.

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