Comments | kotwica: cooking school endcap

kotwica

cooking school endcap

Mar 25, 2009 01:10

So after more than a year, it's finally almost over ( Read more... )

Comments 8

annablume March 25 2009, 11:33:37 UTC

People who are great at what they do are always respected in their field. Do what your passionate about. My secret fantasy is to run a small hot dog lunch truck.

kotwica March 26 2009, 05:50:10 UTC

those trucks can make a lot of money...low overhead, low labor cost, no rent...I say go for it.

nessachan March 25 2009, 12:08:53 UTC

Best of luck to you.

kotwica March 26 2009, 05:56:07 UTC

thanks! I go under the knife in just under 14 hours...huzzah

thuyanh March 25 2009, 15:31:29 UTC

Congratulations!! For almost being done.

Screw the others... do what you want. I bet it'd be a kick ass deli. I hope I'll get to partake in a sandwich there one day.

Ow ow ow the eye sounds painful.... what happened??

kotwica March 26 2009, 05:55:00 UTC

I can indeed make a pretty kick ass sandwich. I would mail you a sandwich, but sadly I don't think it would keep on the 19 hour journey...unless I vaccum packed it...hmm...

as for the eye, I have a degenerative condition called keratoconus...I guess the surgury isn't a big deal, but I'll still be whacked out on pain pills for a while. I'll try to update my journal during that time for the amusement of all.

seafood/ivory towers marymcglo March 25 2009, 21:28:46 UTC

The "respect in the field" thing reminds me a lot of engineering academia, where for some people going into industry would mean "selling out" or "only doing it because they couldn't hack it in academia". I think they say things like that because they need to somehow validate the comparatively low salary, endless postdocs, and ego jockeying they've often had to put up with in the name of prestige.

There's something to be said for caring less about "respect in the field". For instance, more good sandwiches for us proles is a cause I can get behind.

Re: seafood/ivory towers kotwica March 26 2009, 05:47:30 UTC

That really is the attitude...if you aren't doing exactly what I'm doing it's clearly because you weren't good enough...It couldn't possibly be because the idea of never seeing my family and working under near slave labor conditions for the one in a billion chance of making my name just doesn't appeal to me at all. There is also a certain machismo to being a chef that I just can't get in line with. That's why there are so few female chefs at the top of the profession...the glass ceiling in the world of cooking is more of a cast iron ceiling. I honestly would just as soon cast my lot in the world of unpretentious dining, at least until I can save up money for grad school and do something meaningful with my life...honestly, and I know this makes me sound like a completely arrogant prick, having spent time with a lot of chefs and cooks over the past year and a half, I kind of feel too smart for this. Not to denigrate the many nice and very talented people I've met, but I feel like I have more to contribute. And if I can contribute ( ... )