Weekly Blog Post 9/21/2021
I finally made it to Danny Meyer's first restaurant last weekend, Union Square Café, and it was everything I dreamed it would be. I was very excited about this experience especially having just read his book Setting the Table. Honestly, I can't remember the last time I had a waiter and service staff this friendly and unique. The food/drinks were terrific, but my only wish is that I had a bigger stomach for dessert but what I got was even better; a tour of the kitchen! It had not even crossed my mind to ask, but if it wasn't for a conversation with my boss the day before, he told me to use my cook/chef title as leverage and ask for one. It was great to have that confidence and authority to ask a few simple words and favors from one Chef to another.
I think, well, I know I've struggled with titles before and the act of labeling a person, specifically myself. I never went to culinary school but have worked in a kitchen for 5-6 years, so am I a cook or a chef? This argument goes on in my head, even more, when it comes to being an artist? A lot of what I make or even cook may be considered art, but I guess I get in my head about it. As I'm typing this, I can already picture Nancy reading this entry and wanting to give me a whack on the back of my head. I guess I'm just more comfortable calling myself a maker?
I remember having this conversation with Tommy Coleman last fall. This metaphor is the best I could come up with, so hopefully, you're familiar with Indiana Jones and his fear of snakes. Well, in the last installment, he gets stuck in a sandpit and is quickly sinking until someone comes back with a giant snake to use as a rope and pull him out. He instantly refuses to grab it due to his fear but keeps sinking and demands that his savior call it a rope to help mask his fear and pull him out. That was a long-winded way of saying if you tell me to create a painting or sculpture, I might tense up but ask me to build some furniture, cook food, or make a sign I'm your guy.
