Why can’t we wait to bless the food?

I can think of a few good reasons, like: it smells delicious and my stomach is growling! Well, this is from my hungry camper point of view. Being the co-chef that I was on this hot sunny day in Catskill NY, my patience stood the test of temptation. In other words, as food preparer I had the luxury to taste the foods at every stage of development. So, by default a chef is never impatience enough as to skip the blessing or shouldn’t be. Otherwise, not being the chef, well, you know.

People use the word chef loosely these days. I am most certainly guilty of it. No disrespect to bono fide chefs who cook for a living and paid their dues in culinary art schools under the watchful eye of chef instructors, and later, executive chefs. Much love! However, the inner chef in me tends to come out whenever an opportunity to grill arises. Memorial Day! Fourth of July! Labor Day! Jukai! Any time family and friends come bearing meats and sides. I’m chucking charcoal and woods into the old drum barrel grill.

Ego in the mist

My patience had wore thin on this particular day – not because my nose had deceived my stomach, but co-cheffing sucks! Too many techniques and foods testers. It’s a wonder we had any food left to serve. Besides, there’s only room for one big ego per kitchen. With the exception of a lesser ego, a sous-chef, better know as, sidekicks, and key component for any top chef to reach their full potential. Batman has Robin, Sherlock Holmes had Watson, Chuck D has Flavor Flav, and Birds have the Bee’s – wait, I think the later serves a different purpose; nevertheless, I’m sure you get the point.

It was too many captains grilling, elbow to elbow, causing a thick smoke of irritation. Though, looking at our beautiful scenic backdrop quickly extinguished any flaring tempers as we were hugged by trees and flowers. Still, it certainly wasn’t enough praise and accolades to spread around. How could it be? Three other people barbequing, which happened to be on a flat propane grill; each of us having a section of our own to regulate temperature. Unless you’re into patting yourself on the back, which no decent chef could settle for — self-cheers, unimaginable! Not even a bootleg chef such as myself would result to it. A chef’s need for others to blow up their ego is real! Because the suffering from little or no positive feedback makes it so.

Fortunately, fanfare wasn’t expected from any of us since we’d cooked mainly for ourselves, and one non-cook, who complimented all of us co-chefs.

Sooooo

An amazing meal, good company, and rich ale to wash it down. I must say it was an egoless event, and pleasant evening!