I am quite tired of laypeople calling every person in the kitchen a chef. A chef is the one who steers the ship, literally “boss” in French. A chef is in charge of inventory, food cost, HR, dealing with owners (who likely don’t know much, if anything, about food), and every little thing that comes up during a shift. The only people who are allowed to get away with taking the piss are the cooks who work under them. Anyone else and we’re out for blood. That’s our chef to use and abuse, not yours.

I kid, but in a lot of ways, it’s true. Dealing with customers is the worst part of our job, which is why cooks don’t do it much. We prefer to leave that to front of house, where people who are trained at being nice take the absolute crap people throw at them. That’s why there shouldn’t be a war between front of house and back of house, but often there is because no one knows who to blame when everything goes wrong. Things go wrong a lot.

That’s why I respect chefs so much- they’re the ones that have to keep a cool head while the rest of the kitchen is in the weeds. “In the weeds,” for those not in the know, means that the kitchen is running behind and orders are taking longer than normal.

I have personally been in the weeds more than most, because I’m not the fastest cook around and I’ve been by myself on busy nights. Just because I’m by myself doesn’t mean that I have become a chef, mind you. It means, more often than not, that owners are trying to save labor dollars even if it means there’s more customers than one person can handle.

I decided to get out of the kitchen when I got fired at my last job for being too slow. I tried to get brownie points by being the only one who would bail them out of a crisis, but my floppy muscles kept me from moving as fast as I needed to go, plus the lack of 3D vision made my plating off.

Therefore, I admire what people can do in the kitchen while staying far away from it. I’m currently writing a book about cooking called “Heard,” so named because I got a meme about six months ago that said, “I wish someone would write a neurodivergent cookbook explaining why we do everything.” “Heard” is the callback for receiving an order.

I thought that someone would beat me to press before I got finished, and then decided that it didn’t matter because my voice is unique. There is room for more than one book like this, and I don’t think that anyone has explored the history that I would like to do.

How did the brigade system populate across the world? We have Auguste Escoffier to thank for that, and his figure will loom large as we work away from the first restaurant to “why we do everything the way we do.” My buddy Evan is helping me because he’s been a chef de cuisine and doesn’t mind helping out with recipes, or as I like to call it, “measuring for lay people.”

The reason I need Evan for recipes is that I don’t use them. I just look in my pantry and decide what I’m having based on what’s in there, throwing things in a pan and balancing as I go.

I would also like to explore the history of drinks in another book, because the best book I’ve read on them so far is called “Around the World in Six Glasses,” which explores coffee, tea, beer, wine, spirits, and Coca-Cola. What would make my book different is that I want to explore how people drink in restaurants vs. what they make at home. Is there really a difference, or do people order vastly different things when they’re out and about?

I am rarely without something to drink in my hand, and I have a new angle that’s just now being covered- nonalcoholic spirits and beer/wine. I think that history with them is just now being created, because for the first time, people are realizing that the drinks themselves are fun without the risk of a hangover.

Younger people are also realizing that you can’t necessarily mix alcohol and weed, and given the choice, they’d rather smoke up.

I should probably cover edibles in this book, but because I’m on psychiatric medication, I’ll have to get someone else to do all the tasting.

I gave up everything fun a long time ago, except for nonalcoholic spirits and beers. Athletic is my favorite because there are so many different flavors and they all taste like restaurant quality beer. I haven’t had a dud yet.

It’s a miracle to me how a good amount of hops can trick your brain into thinking the alcohol is still there- or a “Chelada Nada,” which uses the bite of lime and black pepper to create the feeling of relaxation without intoxication.

And by “giving up everything fun,” I also mean working in the kitchen and getting to experiment with food altogether. It’s why I admire chefs the most out of any profession- they get to spend their days perfecting the perfect recipe so that people who really appreciate food can taste art.