Supper, Tuesday September 04: meat and three (pork barbecue, sweet corn, yellow Italian beans, cauliflower and cheddar).
Over the years I have had many people tell me "You should open a restaurant!" I always graciously thank them. What I don't tell them is that I worked for some time in that industry in both the corporate and independent versions. I've done more or less every job in the restaurant business. (No I can't say that I have been officially a Poissonnier, but very few restaurants in the world have one). I can therefore say with all certainty, it is really hard work. I mean REALLY hard. Not only that, the hardest job is owner/chef of an independent restaurant.
I cook at home or for guests for my own amusement. I do not want it to be my job. Beyond that I would also note that just about the only thing that cooking at home and running a restaurant have in common is that both use food somehow. That's about it.
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