My cooking. I love to cook, be it simple meals or extravagant dishes, and everyone I know loves to eat my food - which is exactly why I'd never ever do it professionally. I really don't want to risk losing the enjoyment and relaxation I get from cooking. Being in the kitchen for an hour after i came home from work is my way to unwind after a long day.
Also, cooking as a job fucking sucks. Long hours, low pay, high pressure to get things done fast, and people generally seem to treat each other like shit. Why would you do that to yourself if you had different options?
To the extent of what I know of modern cooking, my country is an outlier. If you walk in a restaurant, there will be one or two dishes ready to serve and from that point forward you can order à la carte.
The first will get you served in a few minutes, the second you get to wait. And there is no point in complaining it's taking too long, as you'll get shown the door.
In all my life, the best restaurant I ever went to worked three nights a week, started serving by seven p.m. and closed the kitchen by nine. Last customer out the door by ten thirty, lights out by eleven thirty.
Small room, no menu. If you wanted a specific dish you could request in advance and pay as you'd make you reservation. They would serve around 40 people a night.
Best food and mood I ever had the opportunity and pleasure to enjoy.
I love cooking. Two years ago my wife and I bought a bed and breakfast and it's been a nice way to make my hobby "professional" while not sucking the joy out of it.
It's only once a day, and it's a very small amount of people who you get to actually speak to as opposed to faceless guests in the front half of the restaurant or whatever.
Same here. I'll spend a couple of hours extra to make more to share with coworkers (who love the desserts I make and are very supportive) but I can't see myself doing it full time. Maybe a food truck on weekends when I retire
Same. I love trying out different cultures foods, or trying new things with my own cultures. I've had people ask me why I don't do it professionally but reading Kitchen Confidential killed any potential that idea had. I've enough mental issues as a graphic designer.
Same. I love the sizzle of grilling meat or the process of sauteeing onions.
My cooking. I love to cook, be it simple meals or extravagant dishes, and everyone I know loves to eat my food - which is exactly why I'd never ever do it professionally. I really don't want to risk losing the enjoyment and relaxation I get from cooking. Being in the kitchen for an hour after i came home from work is my way to unwind after a long day.
Also, cooking as a job fucking sucks. Long hours, low pay, high pressure to get things done fast, and people generally seem to treat each other like shit. Why would you do that to yourself if you had different options?
To the extent of what I know of modern cooking, my country is an outlier. If you walk in a restaurant, there will be one or two dishes ready to serve and from that point forward you can order à la carte.
The first will get you served in a few minutes, the second you get to wait. And there is no point in complaining it's taking too long, as you'll get shown the door.
In all my life, the best restaurant I ever went to worked three nights a week, started serving by seven p.m. and closed the kitchen by nine. Last customer out the door by ten thirty, lights out by eleven thirty.
Small room, no menu. If you wanted a specific dish you could request in advance and pay as you'd make you reservation. They would serve around 40 people a night.
Best food and mood I ever had the opportunity and pleasure to enjoy.
I love cooking. Two years ago my wife and I bought a bed and breakfast and it's been a nice way to make my hobby "professional" while not sucking the joy out of it.
It's only once a day, and it's a very small amount of people who you get to actually speak to as opposed to faceless guests in the front half of the restaurant or whatever.
Same here. I'll spend a couple of hours extra to make more to share with coworkers (who love the desserts I make and are very supportive) but I can't see myself doing it full time. Maybe a food truck on weekends when I retire
Same. I love trying out different cultures foods, or trying new things with my own cultures. I've had people ask me why I don't do it professionally but reading Kitchen Confidential killed any potential that idea had. I've enough mental issues as a graphic designer.
Same. I love the sizzle of grilling meat or the process of sauteeing onions.