What Does Selling Out Mean for a Chef?
|Gil Riego Jr.|
Yesterday, on Chow.com, Hapa Ramen's Richie Nakano wrote about growing up a trash-talking, purity-minded line cook -- maintaining, in his words, "a generational stance on cooking that was a strange mix of punk ethos and military discipline."
Back in San Francisco, I ran into a chef I know at a market one day and told him what I'd done. His judgment was quick: "Sellout!" But other chefs--guys who are also dads--they understood. Corporate chefs get to spend evenings home with their kids, make a better life for their families. Shit, with that money I was going to be able to pay off my Diapers.com bill and put some away for the restaurant I'm planning to open. Selling out is always a calculation, a weighing of benefit against cost.It's a great piece. Go read it.