Yesterday I commented on the bad boy celebrity chef craze, on the occasion of the release of the book by chef Michael Pierre White. I was not able to listen to a current interview with him featured on NPR radio. Apparently in the interview he mentioned that he was older now and his priorities have changed.
I applaud his honesty and candor. As in any profession, if we do not focus on retaining our basic humanity we will eventually burn out. A few years ago one of Europe’s top chefs committed suicide, because he lost his third Michelin Star. It was a sad testament to how stressful and competitive this industry can be at the top.
The reason why I write these blogs and other columns and articles is because I needed to find an alternative way to sustain my soul. Fortunately this switch in avocations has done the trick. If it’s all about work and nothing else, in the end there is no joy to life.
Considering I have no desire to become the next Doctor Phil, I will step off this soap box of mine and concentrate on the more common issues related to work in kitchens. If any of you out there have something you would like to me to write about in particular, or any stories that you would like to relate, feel free to drop me a line.
Until then, happy cooking. And make sure to drink lots of water.