[poligwozdz44]

I was a bit bummed to find out that Chef Achatz was in New York judging the Bocuse d'or competition and that I wouldn't get to meet him, BUT in his absence I have to say, Chef Chasseur was absolutely awesome. He was more than happy to answer my pain in the ass questions about his background all the way through how he ended up at Alinea. On top of his masterpiece dessert on the table, he was an absolute delight to speak with. Thank you chef!

I also want to thank the entire staff a million times over for making me feel so incredibly special on my birthday (and I didn't even tell you). I'd also like to thank whomever made the executive decision to invite me into the kitchen and let me take a peak behind the curtain of Oz and watch the wizards at work...probably the best birthday gift I've ever received. Well that, and the delightful young lady who escorted us into the kitchen and asked after a few minutes of my probing questions, "are you a chef?". I was beside myself. That simple question made me seriously think about my life. It would have been entirely different had some dude from Potbelly asked me, but it wasn't. Damn you for making me think about what I actually want in life, but at the same time, thank you for making me open my eyes and realize what truly makes me happy. Who the hell ever thought a restaurant would make you think so seriously about direction and happiness?

So, am I a chef?

No, I work with spreadsheets, but what I'd really like to do is work in a kitchen.

Thank you for making me think. Thank you for opening my eyes.


Sincerely,
Joe
The young bald guy on the second floor with the beautiful date
(Feb. 5)

[pitufo13]

Careful man. Twenty years in this buisiness and every day I wrestle with weather I made the right decision. Sometimes it's all about indurance and we don't all get to do the things that Chef Achatz does because:A:most of us couldn't. B: without the background Chef Achatz attained, noone will know who you are and thus will have a hard time beliving you could pull off the food you'd need to for the price you'd need to charge. and C: since your bald and work with spreadsheets and have a beautiful date I'm guessing your not eighnteen which is the age you really should be to get started in this buisiness.I don't want to be a doom-sayer but the reality is this is a very,very dificult buisiness; physically, emotionally, economically,and socially .Please think long and hard before leaving a steady income to persue your passion. But please, at every opportunity endulge your passion. There's no reason your passion has to be the source of your income.Whatever your choice I wish you good luck and a lifetime of discovery.Peace.

[mr_lucas24]

Although I agree with most of what pitufo 13 says I am started cooking when I was twenty five, and I firmly believe if you are willing to sacrifice and are passionate you will be successful. A local chef recently gave me great advice "don't lead a life of quiet desperation" (I know it's from Thoreau) but's true. Would you rather fail than have never tried?