Chef Life: Chapter 7

Chef Life: Chapter 7

I read somewhere, once, something to the effect of “if you want to truly master something, you’ve got to be willing to suck at it for long enough.” As far as I can tell through my experience, that’s true. After 5 years of teaching at the U, the department was going...
Chef Life: Chapter 6

Chef Life: Chapter 6

Not long after I started at The Prairie Schooner, I accepted a position at The University of Utah, teaching  a class on cultural aspects of food in the Department of Nutrition. I taught Monday afternoons, which was my day off from The Schooner. The class had...

Chef Life: Chapter 5

After nearly 15 years, The Metropolitan was due for an update – new floors, new decor, new menu – everything got scrutinized, evaluated, and discussed. After several months of planning and consideration, Karen decided that she was done being in the...

Chef Life: Chapter Four

“What the fuck am I even doing here?” I wondered, as I stepped into the kitchen of The Metropolitan, the crown jewel of Salt Lake City’s fine-dining scene. The sounds, the smells, the lights, the red-brown tile floor, the checkered pants and the white shirts – it was...

Chef Life: Chapter Three

“So, food is my passion?” I thought to myself, already knowing the answer. The sinking feeling in my stomach was completely expected. I didn’t really WANT to get back into food. I liked the lifestyle that I had. Food would change ALL of that. At least that’s...

Chef Life: Chapter Two

Corporate America. That’s the dream, right? Suit and tie, 9-to-5, 40 hours a week, twice a month paycheck, stock options, money, house, car, toys, vacations, etc. That’s what we all aspire to and work for, right? That’s what I convinced myself, anyway. And the truth...