Stay Tuned

I understand that all of you have been chomping at the bit for some new ramblings from your favorite anti-socialite gastronamagician. Hold on a little while longer. I'm in the process of changing jobs and that has my time occupied in the 24/7 variety. My potential new job pays about twice as much and should afford me many opportunities to get raging fucking pissed so don't worry, it's gonna get good around here.
I'm in the salary negotiation phase for a juicy executive chef position at a major hotel here in town, so if all goes according to plan I'll have some good rants regarding the office end of things which I've been able to avoid so far in my career. I'm not leaving the line though, don't worry. I can't call myself a chef and sleep at night unless I flip a few pans every shift so the in-your-face straight-from-the-trenches curmudgeonry that this site is not-so-famous for will not diminish I assure you.
Hang tight fuckers. I'll be with you soon...