No marriage is "too dead" for the Lord to restore.
Restaurant Man is kind of the story, an unabridged story of what happened in my life, the good bad and ugly. Some people might glean some life lessons. It is honest, not written as a press release.
The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.
There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.
Working in a restaurant means being part of a family, albeit usually a slightly dysfunctional one. Nothing is accomplished independently.
The general manager is kind of like the step into darkness when you reach the top of the league. As GM, you're responsible for everything, including the maitre d's and the sommeliers - all these people who have their own agendas. But you probably make less than the maitre d' and have a lot more work and a lot more headaches.
At home, I make a large batch of tomato sauce and freeze it in meal-size portions in freezer bags.
Whatever I do, I always want to get better.
Every loss is temporary. Every victory is eternal.
We get angry when we feel like God owes us a better life than we have.
Knowledge without mileage equals bullshit.