Tuesday, November 23, 2004

Chef's - Principles and Standards

Principles and Standards
I am a CEC chef that has a good quit job. Then looking through websites found a job listed that is almost double current salary. So are we all "for sale". Does integrity and life outside of work have to be in balance? Should we just shoot for the stars and not worry about the effects it may cause? Life as a chef -fun, creative but long hours and although you wouldn't know it from some chef's you met you do have to compromise your principles and standards. Like when that customer asks for ketchup with the porcini encrusted filet with homemade demi-glace which you cooked for one-day and reduced for another few hours. Today's thoughtless thoughts.