“Hey guys, why don’t we write a book?” I wrote
on our face book group, “On the line/professional chefs” group run by Nick.
If you wanted to write a book about food you really
should state what your personal reason for doing it is. Plain and simple 60% of
premade food is bad for you, it is the reason for illnesses; the making food
from scratch, cooking is a skill lost in our everyday diets in a single
generation “Everybody’s Grandma’s Cooking was the Best”, and simply want you
the reader to be better healthier, save money and look at food with our eye of
truth. I also write this book to any person now working in this vast “Guild” a
word I coined to bring anyone with in this vast service industry under, one
calling lending a sort of solidarity among all in the culinary, service, food
orientated, and most of all the four guys I’m about to mention cause really we
are the book .One simple goal the better service of our guests, our community,
and learning the art and truth about food, even more so you must endeavor to
live this very high moral fiber in such a way that journey in professionalism
lay a template for those around you and those to follow. I am saying if you
know food, are a life long student of all things culinary, the service of
guests and, teaching, inspiring to reach new and exciting ideas in service and
natural stature in culinary arts this seed is already planted in you. I say it
like that because we all got these great big egos in the kitchen. I think
you’ll enjoy that were a salty bunch at times. I address one more group that 60% of
restaurant owners who loose their business in 5 years. I see being a chef on of
the hottest career on the media, and now a good time to reach many inspiring
Culinarians. The “Summer of the Food Police” will be what you will expect it to
be, on many levels what I just said, but I will admit we are some old timers
and put in our dues, and even more we are friends, even though we have never
met.
Here it is. Chefs, in LinkedIn change the whole restaurant field with one book.
ReplyDeleteI spent a whole summer here in these conversations, the Crab Meat, this one Executive Chef, Au Jus, Ramsey, large industrial needs marketing and such, such many more of my memories and then something happened and the real and wisdom amazing abilities of Chefs from all over the World lay at my finder tips. I passed many to y College Lane Community. I passed them to friends. Then I had a great Idea..
I want you to follow along. I looked at what I saw and I saw the heart of the Culinary Guild, I saw so many Chefs who stood for something more than bling and $$.
A way. I copied several conversations and began to plan.
I would love to contact each Chef and one ask permission to add their words to the work I was creating and even ask for expansion. I am not a thief.
I respect each person. Chef. FOOD!
Culinarian Code is why I did it.
I want you to imagine what we all would have created. I still remember so many of your stories and more so the 120 different was to make a Au Jus the very first conversation, started by "Andy" a fellow Chef. ( I hope I got his name right, and, I can find it to make sure. Hundred of us went to Facebook, I bet this happened everywhere. I was making deep links and doing things way before LinkedIn made it Easy. I had a Goal and I would have honored each Chef, the whole guild by doing it.
I was erased from group. All my work gone.
I said some one has to be doing it if we are not, to the 4 Chefs above.
Imagine Using LinkedIn as a encompassment of the guild in full Chefs to Bakers to Hospitality, from Farm to Process. "The Summer of the Food Police on LinkedIn"
Chef John Arthur Ernst.
#ChefJohntheGhettoGourmet