the current state of cooking

First of all, let me say, I love cooking. I have a passion that considers and recognizes the multiple factors that contribute to a meal being served. It's the farmers and their migrant workers, the ranchers, the fisherman, the foragers, the purveyors and their reps, the delivery drivers, the restaurant owner and their backers, the hostess, the wait staff, the sous chef, the chef, the line cook and last but certainly not least, the dishwashers. All of these people...their personalities, their feelings, thoughts, concerns and responsibilities constitute a vast and far reaching collective that make it possible for you, the diner, you, the guest to have an enjoyable dining experience. Everyone comes together so that you can have a meal..seriously. I appreciate the dining public just as much as the others involved in this dance. I don't subscribe to the guest hating behavior. You all know it.." Oh, great, she just sat a six top..we close in 20 minutes!" or, " Why did he let table five order that entree split and marry?". I now understand that the guest can eat their food any way they want..Copper River salmon at $ 37.00 for a six ounce portion..well done? Sure...hey, I wouldn't do it, but then again I'm not the one ordering it. The food service industry is a service industry. We as professionals should remember this from time to time. I'm by no means saying everyone of the diners is innocent and I'll touch on that in my next post. Eat well, drink well and share your table with your friends.