Comments on: Why we do what we do

By: Myrrh C.

Myrrh C. — Fri, 20 Nov 2009 23:59:49 +0000

I feel much better knowing that you watch Hell’s Kitchen too And how you feel about food and cooking only solidifies my sense since the moment I began reading TWTM that we are kindred spirits. Now if only you would let me give you a complimentary MBTI assessment, assuming you haven’t already taken it, but I bet you have, and I’m dying to know whether you’re an INFJ like me or perhaps an INTJ…or?

(reposted because I accidentally mistyped my email address in the first one and made a typo)

By: strider

strider — Sun, 08 Nov 2009 00:51:00 +0000

Great point.

This has been a topic of discussion between my husband and I both when he was job-searching, but also when considering my evolving role over the years and the future of our children. When it comes right down to it, if you’re going to spend 40-60 hours per week (or more!) doing something, it really should be something satisfying and enjoyable. I would much rather have lower cash flow with higher job satisfaction than a higher income with mediocre or low enjoyment.

By: Sherry Matheny

Sherry Matheny — Sat, 07 Nov 2009 02:01:22 +0000

I have a question, but not related to your post. (Sorry, just not that in to Mr. Ramsey)
I have a teen who is reading the Ancient World book for her History this year with some other teens, and I am wondering if there is any kind of workbook or something you would recommend to go with it. Can’t wait for the next book to come out by the way!

By: Kathy in Calif.

Kathy in Calif. — Sat, 07 Nov 2009 01:14:09 +0000

Can we be friends?

(I look forward to your blogs, but wish we could chat over a cup of coffee looking through cook books in California!)

By: Melissa

Melissa — Fri, 06 Nov 2009 09:00:24 +0000

“listening to Ramsay talk to ANYONE on American TV requires immense patience for bleeping”

at least you have bleeping. they don’t have bleeps on Australian TV anymore, we hear the actual words. I would rather hear the bleeps. I don’t watch Ramsay anymore because of the foul language.

By: Jules

Jules — Fri, 06 Nov 2009 04:36:14 +0000

If you have BBC America, check out the British version of Kitchen Nightmares. It’s much better than the American version. Also check out Ramsay’s The F Word

By: Bethany

Bethany — Fri, 06 Nov 2009 03:11:31 +0000

Yes, remember Eggs over my Hammy? That’s Denny’s isn’t it? Kind of yucky . . .

I think everyone can probably relate to finding satisfaction in the “slog.” Mothering definitely has its rewarding side, but there’s lots of day-to-day slog that I have to find satisfaction in too.

By: Heather

Heather — Fri, 06 Nov 2009 00:55:33 +0000

The chef makes me nervous. Josh and I are with Pete… totally addicted to Castle. Also, there is something very, very wrong with Denny’s.

By: April in Vermont

April in Vermont — Fri, 06 Nov 2009 00:37:56 +0000

My husband is the chef-owner of a fine dining restaurant, I’m a labor and delivery nurse, and we hs, so we are often slogging big time. We laugh at how these three jobs have so many things in common–the constant chaos, the pressure of people’s expectations, the need to respond quickly to emergencies (although I can argue that burning 15 creme brulees might be a slightly different caliber emergency I face at work, but still), the need to delegate. Of these three jobs, his is the most glamorous. I admit I never get tired of watching him in the kitchen: the sheer intensity, the creativity, the perfect timing. It’s this amazing talent to cook 60 or so meals within a few hours every single night. I love it, and I admire him for doing it.

By: Sebastian (a lady)

Sebastian (a lady) — Thu, 05 Nov 2009 23:10:40 +0000

I haven’t seen much of Hell’s Kitchen, but I will definitely watch Kitchen Nightmare’s when I stumble into episodes. I see them as much as leadership lessons as anything else. 9 times out of 10, there are people who thought having a restaurant would be far more fun than the reality. They didn’t see the amount of work involved and are mentally and emotionally quitting.
I’m a former military person, so I love to watch the group dynamics as someone has to decide if they are going to lead or not.
In a way, it’s also not unlike homeschool burnout. The glossy photos and laudatory articles don’t capture the daily grind (Math? Again? Yep, and reading and writing and science and all the rest too.) I think there may also be a lesson in the idea that he nearly always simplifies the menu. Too many items means that the chef can’t stay on top of things. Fewer items, with a few powerful highpoints. Then introduce an occasional seasonal special.