I will smash all the things.

Look, the maitre 'd I was "brought up" under, was from The White Hall, and Crickets, in Chicago. Even as a busboy we had to learn all the tablesides - because if something was missing or wrong, we were the ones sprinting back to the kitchen to fetch. Steak Diane. Dover Sole Almondine. Crepes Suzette - all that stuff. I still to this day remember how to make the Caesar salad from The White Hall, down to the dressing which was also done tableside.

All these "new chefs" with their "new ideas" are cocky little shits. When I finally became a COOK, I learned very quickly that there is ONE CHEF in a kitchen, and culinary school DOES NOT MAKE YOU A CHEF. It just teaches you everything beyond the pan in front of your face. It makes you more useful to the chef. That's it.

"wet-aged steaks". Fuck straight off.