[fusion_builder_container backgroundcolor=”” backgroundimage=”” backgroundrepeat=”no-repeat” backgroundposition=”left top” backgroundattachment=”scroll” video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” bordersize=”0px” bordercolor=”” borderstyle=”” paddingtop=”20px” paddingbottom=”20px” paddingleft=”0px” paddingright=”0px” menu_anchor=”” equal_height_columns=”no” hundred_percent=”no” class=”” id=””][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_text]Chefs have a reputation for being loud, obnoxious, angry and perfectionist, and prone to tantrums in the middle of a busy dinner rush. Having spent a good part of my working life in restaurants, I can confidently say that that’s…not the whole picture. Sure, any chef will be disappointed if customers are dissatisfied and send their food back, or if things aren’t running smoothly on the cooklines and timing and rhythm is off. But the truth is they don’t have time to stop to rant and rave or throw things at their staff about any mistakes made or other things going wrong, they need to get the food out! People are hungry!

In his memoir “Yes, Chef”, Ethiopia-born, Sweden-raised chef Marcus Samuelsson describes his (literal and figurative) journey from Ethiopia, where he was orphaned, to Sweden and the family that adopted him and his older sister, to New York City, and many places in between. He learned to cook from his Swedish grandmother, and from chefs in France, Switzerland, and on cruise ships.  He does admit to being a control freak, but his descriptions of the kitchens where he worked are more accurate than what you see on “reality” TV. Samuelsson emphasizes that there’s a lot of trial and error in developing a menu and starting and growing a restaurant. But there are many many cooks, professional and non-, for whom combining flavors and ingredients, and eating the results, is one of life’s great pleasures. We all have to eat, right? So let’s make our food the best that it can be! And hold the tantrum![/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

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