Chicken Soup For The Chefs Soul - "It's Only Food" Blog at - 261746

"It's Only Food"

Chicken Soup for the Chefs Soul 
Dec. 22, 2011 5:53 pm 
Updated: Jan. 11, 2012 1:57 am
I have worked 30 years during this season doing parties, catering, baking, planning, buying and prepping so someone else could have a good Christmas party or event, and I realize that a lot of you on this site, although you don't do it for a living,  are in the same boat as me. 
We spend our time cooking and baking and shopping and looking at menus and recipes so the food for the season will be brought or taken care of for all the little occasions that occur during the holidays. 
I cannot remember when I was offered a drink or an hors d'oeuvre or was waited on by someone, I am not bitter about it; I just never realized that I am always behind the kitchen door, and never in the party.
I cannot remember when I sat and talked with friends and family, when it wasn't in the kitchen, or with the brief moments that I walked about making sure platters were full, plates were stacked and everyone had their needs met.
I am in no way saying that this was forced upon me or that I was given an assignment.  My mother took note of this when I was a child, so I guesss I am predisposed to making people happy, and making sure everyone is content.
The point of this blog post is to wish everyone a blessed Christmas, and to raise a glass to all that cook, bake, plan, sweat, toil, shop and lay awake at night so that  guests attending a party or event have a great experience with the food and care and love that was put into it.
God bless all of you and may you and your families have a blessed Christmas this year.
Chef John   
Dec. 22, 2011 7:58 pm
Merry Christmas to you, too, Chef! I made your French Onion Green Bean Casserole for Thanksgiving this year and created an instant classic that rocked the house. Thank you!
Dec. 22, 2011 8:02 pm
Oopsie, my bad. That recipe appears to be from the other Chef John. :(
Dec. 22, 2011 8:09 pm
Thank you, Chef John! Yessir, the cooks, whether or not they are visible, are the center of each and every gathering where food is served. Merry Christmas!
Dec. 23, 2011 6:55 am
This is why leftovers from the feast are great. Whether you are serving six or many more you are so focused on the task that the taste is more for your composition, even if you do sit down to dinner with everyone. They remember though. So do you. There is a true satisfaction in that feast that you made. How about a polite declaration? Hey you guys it would be cool to have you spoil me with a chicken soup party--insert your preference here. (Sometimes I'm not subtle) One Christmas I asked for emeralds, pearls, and a piano. Much to my surprise there were (modest) emeralds and pearls under the tree! Thirty five years out haven't seen the piano yet. LOL It never hurts to ask. Merry Christmas!
Dec. 23, 2011 8:19 am
My glass is raised to you, ChefJohn! Merry Christmas!
Dec. 23, 2011 5:11 pm
Cheers, Chef John. I know how you feel (sort of) but I wouldn't trade it for the world. Merry Christmas!
Dec. 24, 2011 9:24 am
I've learned to raise the glass in the kitchen while cooking! Merry Christmas!
Dec. 24, 2011 2:15 pm
I hear that-hiccup LOL
Jan. 10, 2012 9:12 am
my classmate's half-sister makes $73/hour on the computer. She has been without work for 8 months but last month her pay was $9029 just working on the computer for a few hours. Here's the site to read more...
cricket hartley 
Jan. 11, 2012 1:57 am
i liked that you shared that chefjohn.Being in demand IS the highest honor.
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John Politte

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Leavenworth, Kansas, USA
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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
My favorite things to cook
Everything-except baking and desserts
My favorite family cooking traditions
Gravy, my side of the family is mostly French , so we love the sauces and gravies.
My cooking triumphs
Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
My cooking tragedies
Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
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