1/21–1/27ish

What I was trying to get at in the last point of last weeks rant was this. It is frustrating to see somebody who purportedly cares to trumpet paying less for more, when what is being given out is already so incredibly undervalued.

It’s a disrespectful statement. I work with so many good guys, so many hard-working immigrants who are never going to be chefs and are never going to make that kind of money and are never going to be able to retire. And all the fucking food press wants is more more more. For less. As if that’s a good thing.

I do understand that the labor pool is smaller, that that’s where the fast-casual concept is truly coming from — from an attempt to do more with a tighter less talented labor pool. But it’s not a trend, it’s a symptom of an industry in trouble. These kinds of places are not going to develop nor attract the next Thomas Kellers, the next Corey Lees, the next group of elite culinary innovators.

On the other hand, it does allow people to try more chefs’ food, and more cuisines from the rest of the world. And that’s a good thing — that’s maybe a reason to be excited about the next year of dining.


Other stuff.

  • snow. Finally.
  • the last person to tell me they love me was chef. It’s been like that for a while.
  • “I genuinely care about samurai culture” — heard tonight, kill me
  • kids trying to talk about funk that have never given a damn about Herbie Hancock is fucking depressing
  • Walking around midtown Manhattan on a Friday night was infuriating

Photos

I took a few but I’m sitting in the airport right now, so those will wait.

can’t see it, but pond hockey