Go, put your work clothes on…


…go and leave your mark!  these words have been an inspiration to me since high school.  but they have taken on different meanings throughout my career as a cook and my life as a man.   i had a flash of reality today that was sparked by a conversation with a gentlemen, who happens to be writing a book about a young cook & his struggle to perform at the expectations set by those he had worked for in the past….sound familiar?  it should! 

leaving your “mark” is more than an immeidate outcome, it should be something that lives on through people you influence or those who have influenced you.  after 3 hours of conversation and a couple glasses of wine and i began remembering…why i do, the things i do, in the kitchen.  i realized from whom i learned certain moves from, where i learned to so “walk” fast in the kitchen (i make a very distinct sound from my big clogs dragging the floor), who tought me how to use a spoon to plate food, the first time a saw a puree or sauce get addressed with a small pallete knife, the day learned how acid can completely brighten a dish and make it dynamic & the day i decided to make food my life.  these were all “marks” that different cooks, chefs, dishwashers, runners, bartenders and sometimes even waiters had once left on me!  i am their walking -talking “mark” and i am  happy to do it!

this one is perfect for a friday!  have a good one…



About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
This entry was posted in chefs & restaurants, masters, Uncategorized. Bookmark the permalink.

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