It is far too often I find titles and positions in the food industry forcing chefs to pigeon hole themselves. Many think a given definition of position also gives a set list of ingredients in which to chose from, and a set stack of techniques from which to draw. Why is this? What makes a Chef a chef?

Is a chef one who produces course after course of umami rich mouth watering food only to toss the end of the game to the pastry chef? Why would she or he even need to think of the end of the meal, it's only the last thing the guest remembers. Pastry chefs are certainly the ones who move at a more methodical pace and produce desserts... right? Sometimes I find these ideals that we ourselves place upon our profession so frustrating. Most of us spend 14 hours under artificial lighting doing the same thing over and over, and many refuse to see a different prospective. Maybe it is the fear of change, or the idea of not following the rules or maybe it's not what the guest wants. Whatever our reason for staying on one side of line, it makes me realize one thing, Tunnel vision sucks.

I am not pushing for some drastic and daring collision of sweet and savory. Just an appreciation for the what other chefs (no matter pastry or savory) are doing every day. I have always thought that the savory side could benefit from the forethought that goes into a pastry menu. In the same sense most of us pastry chefs would do well to taste more often and be spontaneous every once in a while.

Random note… I sat down to type about mushrooms, and "Happy In the Kitchen" was next to the computer. A great example of an all encompassing culinary mind, and personal culinary hero, Michel Richard.