getting your hands dirty

I had a recent conversation with a chef friend about how he left investment banking because he wanted to be closer to what he spent his time working on, and the people who were directly affected by those actions. And so from kitchen to table, you can't get much closer.
Basically a move to get his hands dirty again-
and that is what it is, the process of creating something.

but it is nice idea, getting your hands dirty, whatever that means for each of us. in my case it has little to do with garlic, salt, and pepper.

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