Or is it business at the cost of pleasure? I think the latter these days. Everything is business, business, business. And I get it. It has to be. It needs to make sense...it needs to be profitable...it needs to make money! So...at the end of the day, one looks back and asks.."did it and was it worth it?" Did it fucking make money while being kick ass or did it just get by and in the wake of things, suck all the life from us chefs and restaurateurs only to cut costs and quality and drown out the creativity, passion and freedom to do what we love to do and what our inspiration drives us to do and hopefully what our passion is? Unfortunately for some...these are dark and dismal times in the restaurant world and that window of uninhibited creativity, cooking with a free spirit, and crafting dishes and flavors is closing only to come knocking on the door to reality. A chef is not just a cook, i know this. He or she is businessperson, a marketing director, a catering manager, a sales generator, a human resources manager, a craftsman, a teacher, a mentor, a priest, a father or mother, a coach, and the list goes on. Chefs are visionaries. Creators. Somewhat psychotic but giving. They create memories. They see the need to serve and to create and to make people happy. That is why we do what we do. That must never die. Once it has, the vision is lost, the love is gone, and the passion and desire to make the best possible meal and memory for someone can not happen because it is then all about the numbers...aka the dollars! A vicious cycle for sure and one that will most surely always exist as long as the economy is where it is. I myself understand both, have a good head for both, but also the desire, the passion and the commitment to make sure one does not favor the other. To all the chefs out there...keep the faith and hold onto your dreams. In good food and cooking...
