Friday, August 12, 2011

Chef's Table


People discover I can cook and inquire about my genre
as if I were a dog in search of a pedigree or a wannabe on Match.com;
when I reply “Oh, a little bit of this and a bit of that…” they roll their eyes,
curl their noses, think “Chef Boyardee reheat king with a side of Walmart.”
If I reply “post modern Celtic-Persian fusion with subtly deconstructed saffron and
kimchee accents” they practically levitate,
drop their Guy Fieri slicing/dicing knives,
toss their Bravo Top Chef chef hats to the ceiling and
need to change their freshly soiled official Food Channel underwear.
I love it when self-proclaimed foodies tremble then
I think about pigs ears and silk purses as the special melange du jour.

1 comment:

  1. Love it Vin! A wonderful insight into a bunch of snobs. You hit the nail on the head.

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