Cutting Corner's In The World Of Base's

So more and more I see pecker-head business men who belong in a bank cubicle wearing the "once" white coat I have on my back. The coat that cost me part of my thumb, hundreds of small cuts, burns, bruises, blood, sweat, leg chafing, consumption of spoiled liquids for money, and half of my god damn life. I will tell you I am very serious when I say, money mongers and posers have taken over probably one of the last true and honest trades in the world. Being a Chef...

I believe there are two types of people in this world. Ones who can cook, and ones who can't. To all of the young wanna-be Bobby Flay's, being in the kitchen is not about how much custom embroidery and black piping is on your coat. There is something you must have that goes way beyond that...It's called Passion. Some chefs have worked very hard to earn that embroidery and black piping. They have also earned the right to jump down your throat for fucking up chicken stock or what could have been a great demi. These chefs are harder and harder to find.

Cutting corners now-a-days is accepted and is becoming a more practical and lucrative way to run a restaurant. Instead of doing all the hours of prep for dishes on your menu, why not buy everything pre-prepped, packaged and ready to shove down the throats of people who have no fucking clue on how food done right should taste? Why should Joe Asshole, the owner of " I don't give a fuck baked goods"(sorry to those named Joe) have his baker make fresh baguettes when he could have his baker order frozen hard-as-a-rhino's-cock baguettes, then schedule him to come in 3 hours later than normal and throw them in the oven for 15 minutes before service? I will tell you why...He has no passion. All of this talk about how impossible it is to run a true do it yourself restaurant is making me sick. The only reason any one ever cuts corners is because it is easier. It is not more lucrative, it is not more practical, it is not more profitable, it is just an easy way in. Instead of polluting the worlds taste buds why not quit this trade and leave it to people who actually give a shit? Most restaurants competing now are all fighting for customers who like their beef base better. This generation has no clue on how real food should taste. I would like to help change that...