Good gravy...snow's supposed to show up tomorrow.

It's the perfect time for comfort food.

And COINCIDENTALLY I talked to five local chefs about what their comfort foods are for this week's column.

And there's a recipe for vegan cottage pie!

#ComfortFood #ChefLife #Recipes #WaterlooRegion #Mastonom #Food

https://www.cbc.ca/news/canada/kitchener-waterloo/jammie-monk-alex-pawlik-arielle-niels-zack-smith-anya-steffler-9.6970904

Local chefs share which foods bring them comfort: Jasmine Mangalaseril | CBC News

The right dish at the right time can lift your spirits or spark nostalgia. But what foods do chefs, who often create those moments for us, turn to when they want comfort food? CBC K-W's food columnist Jasmine Mangalaseril spoke to five local chefs to find out.

CBC
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One of the first things you learn in Culinary School here in Germany, like first day, is that some outrageous number of cooks are going to develop an addiction. It's around 75%, I don't know the exact number. High stress, limited ( if existant ) breaks, ridiculous hours, work weeks illegal in most industries, inhospitable environments, low pay, burns, cuts, bruises and a lack of human decency and respect, leads to cooks seeking an out. I was an alcoholic in under two years and this is how it started.

It was 2017, I had been working at this job as a dishhand to make it through college, then my wife sued for divorce, so I needed something full time. I pushed with my chef and was promoted to a very low tier cook.

This was also the year that I came out, and the first year of Trump's first presidency. The discrimination was immediate and intense.

We had a vibrant diverse work team with a great boss. Then everything went to shit. At no real fault to the restaurant 5-7 cooks quit. That left me and my boss ( not head chef, general manager ) as the only people that could care for the kitchen. I was 1 year dish. 1 year a cook. Let's say this is not enough time to develop the skills to become head chef.

The work hours were insane. The obligations equally so. Even if I had the experience to be a head chef like I do now 9-10 years in, this would have been unmaneagable. I was drinking coffee mixed with protein powder as a meal as it was all I had time for. All with intense, increasing discrimination, and an ex devoted to ruining my life.

The stress was unavoidable. I could not run from the stress. I could not quit else be homeless. But the alcohol was free. Around the month of October 2017 I was an alcoholic. Driving Drunk. Working drunk. Lying to my friends and family. A few years later I got rouffied. Then I drove home drunk one more time and decided to quit cold turkey. The following weeks are a black point in my mind. I cannot remember what happened.

I was sober for about a year, then relapsed in a sous chef position under a shitty head chef. I sobered up again and now I have been dry for about 4 years. The issue is that once an Alcoholic, always an alcoholic. It's not that sobriety is impossible, it's that it always comes back. Up until Sunday last week I was shaking like I had parkinsons, the desire to drink was that high. I recently had a chef quit, which in such conditions in my industry right now left me with my boss and I alone, once again in October. So my brain said "ALCOHOL, worked before, may as well try again?!".

I stayed dry. But it required honesty with my boss and my now wifish and a great deal of self control. I tell you this because I find transparency is important and more than once the riff raff in my life has seen itself out when they learned my history of drugs and alcohol. I have a great deal of compassion and experience with addicts and addiction and a great deal of even leftists do not like this. Prosperity doctrine runs very deep in Western society.

Judge me if you will, I could not give less of a shit. I just think if this can help one person feel less alone, or less ashamed, then I have done a good thing.

#cheflife #addiction #alcoholism

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German Fails: So today I was working with my boss and her daughter wanted a wrap. I told her "Das ist nicht wie man einen Wrap rollt" (That isn't how a wrap is rolled ) so she replied ( basically) "Bet" followed by "Du machst heute das Abendessen, und du kannst mir zeigen, wie das geht." (You make dinner and you can show me how that goes )

So I did. I made something texmex. Hackfleish, blistered Paprika, Lime, Corn etc etc. And I was describing the Process of the recipe and I did not know the word for Blistering in German. I know a blister is eine Blase. So in my naivete I thought that must mean "Die Paprika wird geblasen" Unfortunately this doesn't mean blistered it means to blow in a rather sexual fashion.

She laughed. I laughed. I learned something about German. We all had fun and I did not deep throat a Paprika. I have no shame. I still would have done it.

#immigrantlife #german #cheflife