Working early career as a chef at a very high level, this was key. I can still listen to subjective criticism and value individual perspectives, but the food always went to the dining room done to one of the highest possible standards, my own. In that way I was not waiting for your approval or disapproval as validation or closure, but I was genuinely interested in how you experienced it.
Key to this specifically is the understanding that the majority of assholes who can afford the nicest fine dining don’t know shit about dick. And they don’t deserve reverence and praise just because their great great grandfather owned slaves and subsequent generations hoarded the compounded wealth from that blood money.
Working early career as a chef at a very high level, this was key. I can still listen to subjective criticism and value individual perspectives, but the food always went to the dining room done to one of the highest possible standards, my own. In that way I was not waiting for your approval or disapproval as validation or closure, but I was genuinely interested in how you experienced it.
Key to this specifically is the understanding that the majority of assholes who can afford the nicest fine dining don’t know shit about dick. And they don’t deserve reverence and praise just because their great great grandfather owned slaves and subsequent generations hoarded the compounded wealth from that blood money.
Enjoy your sous vide lamb, it’s wonderful.