We know D.C. Get our free newsletter to stay in the know.
Success! You're on the list.
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.
Don’t ask why, but the other day, I started thinking about how chefs and food writers are alike, how our similarities may outweigh our differences. Maybe I was hoping both sides in this parasitic relationship could see each other with more clarity. Or maybe I was just looking for another blog item.
Whatever, below are a few of the similarities (add more in the comments section, if you wish or, conversely, explain the differences). Chefs and food writers both:
- Are only as good as our last meal/column;
- Have to find new ways to do the same thing over and over again;
- Would rather get properly pissed than work on a Saturday night;
- Have more competition than ever;
- Enjoy increased public visibility in recent years;
- Hate the increased public scrutiny in recent years;
- Listen to people who think we have the best jobs in the world;
- Listen to people who think they can do our jobs better than us;
- Cuss more than the average person on the job;
- Get yelled at more than the average person on the job;
- Have some form of alcohol within arm’s length at our work spaces;
- Don’t have to wear a suit or dress to work;
- Wasted too much money on education for such low-paying work;
- Dream of becoming a best-selling author; and
- Understand that our work becomes “waste” the next day.
Photo by Barto via Creative Commons, Attribution License