This is some what a new experiment for me to be more involved with my writing. Every Monday morning, I will write about the current trends and happenings of the culinary world. You might say, i'm somewhat of a journalist of what is happening and sharing my views and perspectives to my fellow readers.
The first story I want to share first is the story of Charlie Trotters retirement. For those who don't know who Charlie Trotter is, he is one of the greatest chefs in Chicago. His restaurant named "Charlie Trotters" was one of the most prestigious and most high end restaurant in the Windy City. He had been a chef for 25 years and has seen the good, bad and ugly of his luxurious eatery on W. Armitage ave.
Personally, I have never really been to Charlie Trotters, but I have heard stories from friends, cooks, chefs, and the recent newspaper articles back in august. I always admire his creativity, his innovation and his tenacity to become the best of the best. Although, when I read the series of stories in the Chicago Tribune, I realized he was just like any other chef from the twentieth century. He was tough, passionate and very intense with his staff. Some might say he was too stressful to work with, but if you really think about it; a lot of chefs are always intense in one reality or another. Chefs are always intense in terms of the dangers of fire, ice, blades and disease are constant in minds of the culinary professional. It was always stressful feeding hundreds or thousands of people at the same place everyday and keep going without anyone getting hurt or sick from the profession. Some say that this type of stress can cause worker abuse, failing business or perhaps even madness. Yet, if that stress can be channeled correctly, he/she can raise the bar and succeed in revolutionizing the food world and brings ones self to new heights.
For me, the story of Charlie Trotter reflects of how intense chefs can truly create and progress to a brighter future and how I can move forward.
That concludes the first MMC (Monday Morning Coffee) of this website. If you have any sort of criticism regarding my writing or style of writing, please leave a comment below. I will also give you the fourth clue to my cookbook/website. (I already left the third clue on Facebook.) The fourth clue is that the celebrities Anthony Bourdain, Andrew W.K and the airline Jet Blue follow this trend with praise. If you have a guess to what the theme is please leave a comment below or on Facebook.
For now, have a Happy Labor Day and I bid you a-do.
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