I’m not sure if you read the new prologue he added to later versions of the book, but he explicitly states he did not want things to change in the culture. As much as I was captivated, and admire his ability as a writer, and even a philosopher, as someone who’s always worked in restaurants, it’s hard not to roll my eyes. I’m not denying his truthfulness in what he witnessed, I’m just very wary of any type of glorifying or justifying what’s in some of those pages. Everyone was a rube, who wasn’t good at line cooking or some form of preparation, or didn’t blow smoke up his ass to satisfy his many vices. The culture of glorifying, mystifying, abuse, and hardheadedness, is old, worn out, and silly. Out of all of the important, underprivileged, and underpaid trades, why does kitchen work HAVE to have some cool factor to motivate the people that do it? Some magical charismatic spokesperson to represent how misunderstood and downtrodden you are? Join the club, that’s life. The tired line of, “my station is the only place is the world where everything makes sense,” is so fucking old. Go to therapy. Rest in peace to a brilliant man, but let’s not try to put a new coat of paint on this and call it something it isn’t. Let’s call a spade a spade. The old kitchen regime is stupid, and thank God there’s people showing us a different way nowadays.
This made me think about medical training. Some of the stories that most accurately capture residency are about things I would never want preserved. Telling them honestly isn’t the same as arguing they should continue.
This is very interesting and brought out clearly, those toxic elements are actually the "good Life" being runover by excesses, just like drinking and drinking too much or drinking cheap ripple and getting sick or drinking screaming eagle and waking up feeling better. You have to protect people and view points like his it takes special education to realize the quality he produced , it may actually be genetic and he suffers from prejudice.
I’m not sure if you read the new prologue he added to later versions of the book, but he explicitly states he did not want things to change in the culture. As much as I was captivated, and admire his ability as a writer, and even a philosopher, as someone who’s always worked in restaurants, it’s hard not to roll my eyes. I’m not denying his truthfulness in what he witnessed, I’m just very wary of any type of glorifying or justifying what’s in some of those pages. Everyone was a rube, who wasn’t good at line cooking or some form of preparation, or didn’t blow smoke up his ass to satisfy his many vices. The culture of glorifying, mystifying, abuse, and hardheadedness, is old, worn out, and silly. Out of all of the important, underprivileged, and underpaid trades, why does kitchen work HAVE to have some cool factor to motivate the people that do it? Some magical charismatic spokesperson to represent how misunderstood and downtrodden you are? Join the club, that’s life. The tired line of, “my station is the only place is the world where everything makes sense,” is so fucking old. Go to therapy. Rest in peace to a brilliant man, but let’s not try to put a new coat of paint on this and call it something it isn’t. Let’s call a spade a spade. The old kitchen regime is stupid, and thank God there’s people showing us a different way nowadays.
This made me think about medical training. Some of the stories that most accurately capture residency are about things I would never want preserved. Telling them honestly isn’t the same as arguing they should continue.
This is very interesting and brought out clearly, those toxic elements are actually the "good Life" being runover by excesses, just like drinking and drinking too much or drinking cheap ripple and getting sick or drinking screaming eagle and waking up feeling better. You have to protect people and view points like his it takes special education to realize the quality he produced , it may actually be genetic and he suffers from prejudice.