11-29-2012, 08:44 AM
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#835
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Senior Member
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Quote:
Originally Posted by guihong
Not I, for sure. If I were a chef, and had to work under that man, I'd have an ulcer within a week. I also believe that the negative energy from the kitchen "seeps" out into the restaurant itself.
I hope you didn't take it that I thought you were like that  . You always come across as very Zen here, your staff must love you. It's just not necessary to yell and scream profanities to be a leader.
Rather have one of my world-class peanut butter sandwiches in happiness, than some food I can't even pronounce in stress.
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Hi gui,
The Chefs that I admire and who seem to be really good at what they do are mellow people. No, I did not think that you thought I was a crazy screaming Chef..but hey anything is possible right?
Truly, I believe in professional etiquette in a professional kitchen.
For me, most of all I believe in putting positive energy into the food. There were some years earlier in my life when I set up hot meal programs for homebound people with AIDS and I would intentionally meditate on how the food had healing energy. It was vital to me that everyone who came into contact with the food, even those who delivered it, had positive energy and were operating out of a place of love. Someone poked fun at my "new age" spirituality and gave me an eye roll, then I knew I was on the right track. But I really feel that it is the only way to be in service to each other on this planet, when so many need healing. If we feed one another during times of illness, we find many pathways to wellness. Those early experiences informed my future in cooking.
For me the earth mother/Goddess/Spirit of life are all one energy, and I believe many are called to help humanity to come back to an earth centered relationship with food.
About 15 years ago I had the pleasure of meeting Alice Waters of Chez Panisse in Berkeley for the first time. I was and still am a huge fan. A groupie even. That was like being a musician and meeting a rock star. There are no words to describe how much I admire this woman. What struck me was how happy she is. How calm, peaceful and unassuming she is. Alice has a smile that is so charming and a demeanor that makes people want to be around her. Back in the 1970's Alice revolutionized the culinary scene in the San Francisco bay area with her farm to table, local, organic cuisine and since that time Chez Panisse has consistently ranked as one of the best restaurants in America. Originally an art history major, when Alice studied in Paris as a university student she found herself spending more time in the Parisian cafe's than in the classroom. The rest is history. Her kitchen in Berkeley is like a sanctuary, it is no wonder that she is so successful.
So you could say that Ramsey is the opposite of everything that I believe in.
For anyone that wants to expand their knowledge of classical French techniques in cooking, Julia Childs book, [ame="http://www.amazon.com/Mastering-Art-French-Cooking-1/dp/0394721780"]Mastering the Art of French Cooking[/ame] is a great place to start. Learn to make a souffle without the attitude.
__________________
“Lovers don't finally meet somewhere. They're in each other all along.”
― Rumi
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