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