Adam Cutsinger 31 connections

I am a chef, but I have often said "I am NOT an industry guy." Although I am extremely grateful for the experience I have gained over the years, and I have learned some serious cooking skills during my career in the "Culinary School of Hard Knocks," I am happy to admit: I get no joy out of seeing a restaurant become successful. Not really even if it were my own. Cooking is something that started simply enough - I was young and needed work. I had a sensitive artistic streak, so 'I opted for 'white apron' work over 'blue collar' work. Which, it turns out, meant I would make even less money. Closer to my heart, however, are literature and poetry, at least in life if not on the page, and, now that I am a little older, I am extremely grateful that I have seen some recent shift in my life into directions which will REALLY bring me joy. Of course, I still cook, but not so much for strangers anymore. Bonsoir.