A Humanist Reflects on his Adventures Pursuing a Mastery in Culinary Artistry.

General Discussion
21
Xain, you live in a world of make-believe absolutes, life is not like that at all, it’s all about the struggle and the constant tug-of-war. Be good, but not too good. Be true to yourself and respectful of others. But you choose not to appreciate any of that. So sad.
Thats not what life is. It’s a chain of suffering where to be alive is to live at the expense of other creatures.

So much for the center for inquiry, can’t even accept that your treasure beliefs are bunk. Like it’s shown, wine tasting is utter bunk. These people aren’t experts or anything and as it was shown they will plain make stuff up.

22
Have you ever worked in a real and happening kitchen? Or up front for that matter?
I did not mean to belittle your life experience just to get a high. I have been in that hell of a world you got a glimpse of and from which you ran away. I didn’t run and am still very much a part of it, as a gourmet and dreamer.

It all began for me at the same time: senior year in high school. My mother has always loved the New York restaurant scene and took me to every notable establishment in town: from the fanciest to the most trendy. And every one of them boasted a famous chef/restauranteur of distinction: Mario Batali, Daniel Bouloud, Thomas Keller, etc. I was hooked. It wasn’t just the food but the whole shebang that defined human excellence and fine living at its best. This is all great for the gourmet, the beneficiary of the performance. It’s hellish for the performers from the risk taker who owns the place to the chef running the show right down to the dishwasher who cleans up the mess.

At one time or another, over the past ten years, I had bankrolled restaurants in Munich, Rome, Kuala Lumpur, and Hong Kong. The situation was always the same: a place I liked, a chef I liked, a dream I liked, and throw away money I had to spare. Sure, I did work in those happening restaurants, both back and front, helping out with dinner rushes. Bourdain was right. Only a fool would open a restaurant when only one out of five makes it. I was playing the fool, and still would when the pandemic is over and a dream I like arises. It’s all about the lifestyle: schmoozing with beautiful people as an owner of the trendiest place in town.

23

Why do I find it difficult to take you at your word sree.

But, I do have some reflections on

I did not mean to belittle your life experience just to get a high. I have been in that hell of a world you got a glimpse of and from which you ran away.
Short response, okay so I'm not a capitalist pig who can only think of profits and doesn't give a damned about how many people they need to run over to get there.

You don’t have a thought for the human carnage. Then like a true totalitarian you dismiss me because I chose not to dive into the meat grinder.

But than you do seem to be the RightWing superman type, and piss on all the rest. I’ve gotten to watch it up close and am unimpressed no matter how convinced you are your exceptionalism.

Who are you to belittle anyone who doesn’t choose to endure a few hours of hell every working day for the rest of his life? Okay actually there is a weird sort of chaotic adrenaline joy to riding that wave and getting through the rush and the weeds - no doubt and life has taught me that I do have a chaotic streak in me, which is why I was good at it and thrived. But, for me I could do it only in small doses.

 

Also I notice you are totally tone deaf to the human story here. Sounds like you were brought in restaurants. In my childhood for all the going out on the town we did, we rarely visited restaurants, I remember twice to nice places where my Dad played, we received the VIP, so I was definitely impressed and those couple experiences planting a seed, I’m sure - for instance, I never forgot my first kiddy cocktail and the flair with which that server who obviously liked kids was presented it to use. (Quite literally thanks to that experience I made the best looking kiddy cocktails you’ve ever seen, served to impress. And it did.)

That’s about it, even going to a diner or take out was a very special thing, mind you we’re talking 1960’s here, my mom was at home and cooked and made a wonder picnic basket, who needed restaurants, specially when poor. Fortunately back then, most museums and such were free, or very inexpensive. Symphony concerts were only possible when Dad was playing and mom and kids received passes, Cello. (The contra base was for Jazz ; ) But, I digress.

Also, if you recall the beginning of my story, you should have noticed that living and experiencing my days and my youthful vibrant life was what really mattered to me. (Oh yeah you made clear what contempt you have for such. That is your loss. A look at the world you helped create makes clear who’s had the more self-destructive attitude towards living.)

If what you wrote up there is to be believed, were one of those who was bitten early in life and had the idea of restaurants burned into their essence and were clear on all one’s goals.

Me I was clueless beyond knowing that I wanted to see the world and needed to figure out how to pay my way, having no financial legacy to fall back on. Surviving on what I earned was all I could count on - well I did possess the fruits of an excellent upbringing by two five star parents - curiosity, awareness, ability to observe, also to shut up and listen and learn, then to think for myself. Along with a sense of self-awareness and inner security I fear is way the hell too lacking in today’s world.

Restaurants turned out to be my path of least resistance and considering my lack of emotional investment, I did damned good no matter what insults your haughty totalitarian mindset comes up with.

Had I gone your way, besides being one hell of hard assed totalitarian myself, I’d have never had a chance to learn all about building homes and a myriad of other fascinating experiences that I cherish way more than a picture on a magazine and all my days in a madman’s world.

No thanks, been there got the T-shirt, glad I escaped.

 

 

 

 

e, we’re rarely taken out to restaurants

 

  • I can’

 

 

24

excuse the typos, no time for my edit.

 

MAY 7, 2020 A humanist's adventures in culinary arts. (3of4) (continued from part two) Back in America.

Silverton’s Zhivago’s Restaurant on “Notorious” Blair Street…

Millwood Junction… These owners were slaves to their restaurant and it remained successful decades …

Felt Hats and Telluride, Colorado …

Casa Bonita, Denver, Colorado …

Banquets galore …

LoDo …

https://citizenschallenge.blogspot.com/2020/05/humanists-path-culinary-arts-3-4.html

 

25

right @snowcity,

but then if I recall correctly you seems to have a fundamental regard for education and experts and such*. So what do you know?

 

  • please correct me if I’m wrong
26
You don’t have a thought for the human carnage. Then like a true totalitarian you dismiss me because I chose not to dive into the meat grinder.
Why the negative responses to my post? You told me your story and I told you mine. And both our experiences confirm that the restaurant business is no cake walk and very hard on body and soul. You were lucky to have the option to get out. And I am lucky to be able to stay in the culinary world without having to suffer the pain.

It’s the same with life in general. It can be very tough to live it, and I don’t want to suffer.

 

27

Why the negative evasive response to mine?

Besides you haven’t offered anything beyond a vague claim, that frankly, I find dubious.

 

28

 

Correction @ snowcity. That was “‘disregard’ for education and experts and such.”

29
Besides you haven’t offered anything beyond a vague claim, that frankly, I find dubious.
Dubious? You doubt that I am a connoisseur of fine foods?
30
"There are qualitative differences and there are subjective differences – the one does not eliminate the other."
Nicely said.
31
@sree I had bankrolled restaurants in Munich, Rome, Kuala Lumpur, and Hong Kong. The situation was always the same: a place I liked, a chef I liked, a dream I liked, and throw away money I had to spare. Sure, I did work in those happening restaurants, both back and front, helping out with dinner rushes.
Besides you haven’t offered anything beyond a vague claim, that frankly, I find dubious.
Dubious? You doubt that I am a connoisseur of fine foods?
Yes I'm dubious. You've shared nothing to support some extremely grandiose claims.

And now you’ve back peddled.

Moving the goal posts, which you do so adeptly.

Do I doubt that you are a connoisseur of fine foods?

Yes I doubt you are much of a connoisseur, in your imagination perhaps.

Okay. But, what does that have to do with actually working the hours in a hot kitchen?

Frankly, I also doubt that you’ve worked with those names you tossed at us. My doubt is reinforced by your superficiality. Notice that I have given details and places and names and dates - why is that? Because I lived it in real time, in real places.

You come across as a yapper, alway nipping at the heels and making lots of noise, but the moment I turn around you backpedal.

=======================

Your dialogue never reaches beyond what could have read in a book, or thirteen.

Okay so I finally looked up Anthony Bourdain. Me thinks to myself, oh that big chefie guy.

Sorry never read any of his books or watched his shows, so it’s only very superficially familiar and sorry but nothing I did hear or glimpse inspired me to read any further.

The Chef that everyone loved and that killed himself because he never figured out himself.

I rest my case.

32
Besides you haven’t offered anything beyond a vague claim, that frankly, I find dubious.
Dubious? What do you think I am doing here? Opening up my soul to a priest in a confessional, or making a deposition in Congress? This is nothing more than a conversation with someone I don’t know in a bar. Lighten up, buddy. You can tell me that you are Superman and I would still have a blast chatting with you about your life growing up in Kansas.
Yes I’m dubious. You’ve shared nothing to support some extremely grandiose claims.
What claims? That I bankrolled restaurants or that I am a connoisseur of fine foods?
33

Allow me to refresh your memory.

sree writes (post-327241): Thanks for showing me your blog. Master of culinary arts?

How about a throw down with me?
Which cuisine are you masterful at?
I don’t mean rib tips and stuff. I am talking international.


Thought you were gonna throw down something?

Thought you’d do better than a vague boast.

Well, guess that’s not true, though I gave you a chance to surprise me, instead you’ve just reinforced the impression that you just make it up as you go along.

 

Heck, just trying to imagine someone actually in that realm you imply you are in - spending as much time as you do on silly little nowhere forum like this. Like oil and vinegar, or chalk and cheese. Just saying.

I mean, you can’t always tell how fresh a fish is by looking at it, but the smell, that you’d better pay attention to.

34

From your careful word smithing, the conclusion to draw is that you’ve never actually worked in a kitchen.

 

35
A humanist's adventures in culinary arts. (4of4)

Back home and the Tamarron Resort, Durango, Colorado

https://citizenschallenge.blogspot.com/2020/05/humanists-path-culinary-arts-4-4.html

 

On a visit home I stopped in at the Tamarron Resort north of Durango for a casual inquiry. …

Durango’s Foxfire Grill, …

So that was my last culinary arts related paying job. Oops, forgot to mention the couple years I worked part-time at Mama’s Boy, …

There was the short order cook disaster while up in Anacortez, Washington for a few months during my first winter back in the US. …

Also back during those Denver years I worked at a private dining club. The Metropolitan Club, … White gloves, black jacket, silver domes on platers nestling exquisite dinner dishes. Along with brushing crumbs off table tops between courses, of course with silver scraper and catch tray and a hint of flare. Everything from the proper direction and at the proper time in the flow of service. For larger groups we did centipede service, very popular and very cool when everyone is on. …

This summary of my adventures in culinary artistry would be incomplete without mentioning the Durango Bluegrass Meltdown and a decade of being the coordinator of the festival’s Greenroom located in the Oak Room of the Strater Hotel. …

Now back to the fundamental question,
by what rights do I proclaim I have a “respectable mastery of culinary arts”? …


Well sree, from reading and thinking about your words I believe you are a phony, but I appreciate you getting my goat and inspiring me to finally put together this recollection to share with folks who do know me and take me seriously and are curious about how all my stories tie together into a cohesive whole. Thank you.

You may be incapable of doing anything but ridicule and erecting fanciful diversions and put downs, and constantly moving the goal post and possessing a shameless double standard.

But mine was a awesome ride that took this poor boy to amazing places. Do I have regrets? Did I make mistakes? Were there people along the way that didn’t like me with some justification? Sure, but in the end they are few and reduced to footnotes and they are way outnumbered by friendships, successes and wonderful memories. None of my sins were malicious beyond that youthful self-centeredness of a young man out to embrace the world. I handed out and received some broken hearts along the way, but what good is life if you never taste it’s variety. I learned a lot of lessons along the way, made incredible memories that have enriched my old man days, as the rest world gets battered to death by avaricious ignorant lost souls.

Best if all, all my life I’ve had to listen to superficial know-it-all puffed up idiots, like our little friend here, telling me ‘who I was’ and what a loser I was going to be. Yet, I’ve lived a life of variety and experiences and freedom and beautiful constructive friendships that I’ve come to appreciate very very few can touch - besides a wide range of skills,

I possess an inner spiritual solidity that stands tall next that disgustingly insure Christian “faith,” with their streak of constance resentment toward others, one that forces Christians into a viciousness toward what they don’t understand that’s beyond comprehension.

 

36
“There are qualitative differences and there are subjective differences – the one does not eliminate the other.”
There really aren't when it comes to wine tasting, it's pretty much just bluster (or hot air). Apparently all it took was dying a wine a different color to fool their and show how empty their expertise really is.
37

Oh snowy, have you ever spent any time around a winery or tasting wine?

You wave some supposed experiment/study at me - no details, no nothing.

Why is whatever article you read that in, taken as God Own Truth for?

Have you ever investigated by becoming acquainted with the subject.

Now of course there’s a lot of flimflam around win, a lot of pretense, a lot of fools,

but dismissing wine as being the same old colored water is a stupid as dismissing the facts of AGW.

Oh wait, . . .

38

Then there’s Xian. I’m feeling bad, fearing I was too harsh.

It’s his jump to absolutism that irritates, because I know from personal experience that there are qualitative differences and with a little selective wine tasting, along with a guide to help him understand what he is drinking and what’s going on within his palate as he tastes the wine rolling around in his mouth, { remembering to draw in a little air to help enhance the bouquet :wink: } - He’d have a revelation or two.

As for the other part of Xian’s comments, I’d have to agree.

First, for all the people who profess a sommelier level of appreciation for wine - most are posers with a middling appreciation probably akin to my own. You see I’ve been to many guided wine tastings and been around some people with extra ordinary genuine sommelier talents.

Meaning I’ve really had a chance to study my own palate’s ability in person and up close, that increased appreciate also forces me to admit my limitations. But just because I may not be able to recognize the difference from one vintage to another, I know that some rare palate’s most certainly can.

Which brings me back to where I agree with Xian, taste is very subjective. Atmosphere and emotional state of mind has just as much to do with what we taste as the wine (or food’s) own intrinsic taste. Real sommelier’s are aware of such things, most the rest of us are not.

All you have to do is look at the planning that goes into the design of restaurants, that’s all about setting a stage for enhancing the food experience. Exactly like churches are planned and designed and built the way they are to set the stage for magical thinking.

The truth is rarely found in the extremes of opinion.

39
@sree What claims? That I bankrolled restaurants or that I am a connoisseur of fine foods?
Yeah, those claims.
40

A great post, thank you. I once read that it is a mistake to think of cooking as solely a kitchen activity. The writer claimed that it begins in the gardens, woodlands, markets and specialist stores. It ends with the table, nice cutlery, beautiful china, wine and other beverages and of course people.

I love this outlook and I think that “culinary artistry” can nicely replace the verb “cooking” here.