Since this point has been raised many times, I will answer it. There's a mean shaped fear within me that makes me squirm and cringe when I think about starting over with anything. Going from place to place is my worst mightmare, having to cook for strangers with no company to talk to. I like restaurants. I am used to them. I like being a chef and calling out orders and making menus and ordering from purveyors, not picking shit up from the store in my car. I like to have a set menu I can get better with. I like watching the customers being happy.
On the other hand, I would give a toe to cook for Branjolie, but I have simply no idea of the types of health requirements they need and so on. Most stars hire nutritionists. Now before someone suggests I go into nutrition, a chef who is a nutritionist works mainly cooking crap for hospitals and retirement homes. Cooking for stars, or even not for stars but for regular people sounds fine for awhile, but you will not find people advertising. I watch the adds everyday. Do you know how many out of work chefs there are in New Orleans. I can get a sous or chef job, but can I keep it? I am very high strung, I usually demand perfection. I throw stuff. I smoke. I sometimes can't calm down and have to have a drink or smoke a joint. Would you hire me? I am a great chef. I am a fucked up individual. Of course without all that pressure I am fairly okay, but not very inspired. I really need to round in FF for two weeks. But with all the emphasis on three month rounding I can't even get any answers about just staying for two weeks. And not for the meditation I need to go there to eat three square a day of something healthy until I can think straight again. At MIU. I've never had any problem telling the truth. It's falsehoods that throw me, so I am not great at fabricating resumes and lying through my teeth to potential employers. ----- Original Message ----- From: Rick Archer To: FairfieldLife@yahoogroups.com Sent: Monday, March 23, 2009 11:59 PM Subject: RE: [FairfieldLife] Despondency From: FairfieldLife@yahoogroups.com [mailto:fairfieldl...@yahoogroups.com] On Behalf Of Vaj Sent: Monday, March 23, 2009 6:18 PM To: FairfieldLife@yahoogroups.com Subject: Re: [FairfieldLife] Despondency Private chef? Any thoughts on the idea of private cheffing--at different houses, once a week....custom gourmet menus, for upscale clients? Work your magic....different places to work, different scenery, a different mandala of people? You're always the boss, but instead of a overbearing bastard, the clients get to see your enlightened nature... It's the in thing. Show up, work your magic with a weeks worth of meals. On to the next person. Never boring, always original. Gawd, you'd be great at it! A traveling artist with his culinary, uh... palate. :-) I have a friend who does that. He lives in NYC and cooks out in the Hamptons and such places. Not even a week at a time. A meal here, a meal there. Makes good money.
