#chef
the food is shocking
the owner argues with chef
shes called a donut
May 19
May 19, 2026 at 2:02 AM UTC
a man and woman on a date waited for their server
the server ran from the closet and couldn't be later
she said i'm sorry my pants were upside down
they ignored her and asked for some cabernet sauvignon
she said the chef serves sausage and fermented pasta water
Dec 11, 2025
Dec 11, 2025 at 6:40 PM UTC
When I was younger,
I washed lettuce heads in cold water.
I would set them on my cutting board, gently,
as if my hands hummed with lullabies.
I lifted tomatoes from their cardboard carton beds
and lined them in a row like nursery babies,
my starched jacket always white and clean.
I knew romaine and bibb,
beefsteak and cherry.
I kept my hair tied back, my nails short,
the right knife sharp and at the ready.
I didn't know, then
that lovers remember the wine, not the greens;
the sugar, not the side plate.
I wish you were here to kiss my hands
with their swollen knuckles and cut scars.
What was I doing with my tenderness
when I had someone who wanted it?
When I was younger,
I had a paying job, a small talent,
and a driver with a dolly at the back door
coming every day to keep my walk-in cooler stocked.
I thought that was bounty.
I thought there was no harm in staying on through another fall,
never considering that what I made was not mine,
Or that someone else was paying for it all.
_______
Aug 24, 2025
Aug 24, 2025 at 10:20 AM UTC
Yes! There I said it
a claim I declare it true
such love and care
rainbow of colors
red, purple, green, orange and blue
many shades of beauty anew
twenty four different vegetables fresh
twelve different greens
olive oil always a must
with a touch of Caesar
to be zesty, and make smiles gleam
truly art for a fancy museum
I impressed myself
only myself it seems
beside this work of art
a bottle of French Merlot
a meal to die for
I stared down
a tear more for the dressing
alone, even the candles now dead
slowly I got up
disposed the salad in the garbage
poured the wine down the drain
rains falls outside
darkness rains inside
alone
a meal to die for
Mar 13, 2025
Mar 13, 2025 at 1:30 AM UTC
The stylish kitchen
was where the chicken
had to be prepared
and couldn't be spared
by the good old chef
who was known as Jeff
on that fateful day
with the baking tray
placed in the oven
heated to govern
the cooking of which
was a dinner pitch
for that very night
with the stars so bright
in the sky above
everyone would love
who were invited
and be delighted
on that occasion
without persuasion
to share in some feast
not saying the least
that could've been said
if it was just bread
with a bowl of stew
for some hungry crew.
And so it happened
they were all fattened
by the food they ate
as they supped 'till late
and when the time came
the guests couldn't blame
the chef or the host
for the chicken roast
and the side dishes
which pleased the wishes
of all the guests there
who enjoyed the fare
with many a thanks
without any blanks
and there it ended
the night presented.
All the guests who came
did not leave the same
because of the food
eaten that was good.
-------------------
Sep 30, 2023
Sep 30, 2023 at 10:16 PM UTC
Can I serve you a delicious poem
in the plate of paper?
I will tell you.
This is a secret.
I can be your best chef.
Mar 1, 2021
Mar 1, 2021 at 4:48 PM UTC
With ideas in her head,
she acquires ingredients from creation.
She picks up some bread,
some meats and some crustacean.
With purchases in her hands,
she assembles them into her curation.
Each ingredient has a plan,
that's all part of her preparation.
She cook in her pots and pans,
dishes of her imagination.
Juggling flavours and textures,
from experience and experimentation.
She host her friends regularly,
not any one group particularly.
With smiles, laughter and her kitchen art,
everyone sense the generosity from her heart.
She is the artist,
the scientist,
the chef,
the friend
and my wife.
Jan 4, 2020
Jan 4, 2020 at 5:39 AM UTC
If you're gonna be lonely,
maybe learn how to cook.
Parade the smoke to the rafters
after doubting the book.
Alert the parents in vowing the earnest
salt in the brook.
A fervent effort relays to bacon kisses you took.
Brine is cheap,
and on days like this
find a Mrs. or friend,
apply the bread crumb crisp.
Buy the egg to allure.
confide that "this might miss."
If not to them to yourself.
Try the odd light whip.
Find a guide or a dozen.
Fire doesn't necessarily deny the pleasant after math.
Passable dishes levy comfort on cold nights,
dying for treasure dancing in the lights,
and forming function digging diamond from plastic wrap.
"I could serve a candied berry
pair it fairly cold below a lighter cream."
See the finer things elaborate below the theme.
Mise en place allowing,
yolk to heat,
folk wreaths are crowning.
Found a leek to brown,
found out what friends to feed can mean
Be the barer
taste your food
silk confections
social fruit
Buck the system
Find connection
tuck the mood in
ginger root
get your list out
pay it forward
take the order
grab a whisk
make an impact
Pleat the border
break the silence
wrap a gift
Oct 23, 2019
Oct 23, 2019 at 6:56 PM UTC
I live in a luxurious apartment,
She lives in a makeshift hut in the slums,
I sleep on the most comfortable bed,
She sleeps on the floor,
I have a chef and maids to cater for me,
She has her mum and siblings to cater for her,
My chef cooks tasty meals with latest gadgets,
Her mum cooks on firewood the best meals I have ever tasted,
For there is love of her mum in it.
I eat mostly alone,
My family have no time ,each busy in his/her own life,
Her family eats together on the floor and her mum sometimes feeds her,
They joke and laugh together,
I sit alone in my room , busy on my computer, doing homework or chatting,
After dinner her family sits outside the hut gossiping with neighbours while she does her homework under the streetlight .
I enjoy being at my friend's place more because she always has her family who cares,
There is laughter and happiness at her place although they have so little,
They are content with what they have,
I am glad I have a friend like her and her family to share.
24/8/2019
Aug 24, 2019
Aug 24, 2019 at 7:09 AM UTC
You hired me to be a cook at your restaurant.
I'll cook but I won't do everything you want.
When you said what you wanted, I said no.
I'll cook the food but I won't peel the potatoes.
I won't peel potatoes or anything else either.
Your daughter is accusing me of ****** harassment and you believe her.
The truth is that she desperately wants me to be her *** slave.
When I refuse, she becomes vindictive and she misbehaves.
She tore her dress and said that I attacked her.
I'd had all I could take so I finally smacked her.
I won't give in to her demands, if I have to, I'll take her to court.
She's the ugliest girl I've ever seen, her face is covered with warts.
Because I won't be her piece of *** she tries to get me in hot water.
I won't peel your vegetables and I won't sleep with your ugly daughter.
When I got this job, I thought that I would love it.
But I've decided to quit, take this job and shove it.
Aug 23, 2019
Aug 23, 2019 at 1:10 PM UTC
a hinterland
there has
corn and
orient ties
in court
with his
golden tight
sweater so
he'd cook
tempura right
with his
catch of
roughy 'bout
now and
in his
kind place
in Montauk
Nov 4, 2018
Nov 4, 2018 at 1:31 PM UTC
Cake
You can eat it too!
My frying pan
Is half empty
Hate me
Because I am good
No!
Because I am great!
Michelan Stars
Trips to Mars
Candy bars
Mason jars
Drunk I am
Said the can
To the packet
Of ketchup
Baker's square
I worked there
Line cook nook
Splatters shook!
The kitchen man
Burns the water
The ******** fan
Yearns for slaughter
Sep 3, 2018
Sep 3, 2018 at 12:26 AM UTC
The prince and I are not friends,
though he seems a nice enough guy
and I respect him and I value the role he plays.
However my uncle,
my father's big brother,
knew him better
and fed him snacks.
As a boy
the prince would slip into the palace kitchen
between meals.
Sometimes he would persuade
his big sister too.
And my uncle would sit them down
and find a snack for him
and perhaps for his sister
and he would make them laugh.
I know this because of the prince's note.
The prince sent a note to my aunt
and it was read at the family gathering
following my uncle's funeral.
A cheeky boy from Catford,
a kitchen worker,
and later the royal chef,
laughing and showing kindness to the young prince
and to the future princess royal;
now remembered and valued by family
and also by royalty.
What do you think of that?
May 24, 2018
May 24, 2018 at 2:03 PM UTC
artful creations
colors, charcoals
paints
stone and clay
wood and paper
bringing life
from
lifeless
form
from
formless
can the artist choose?
~~~
garden creations
shades of green
jade
artichoke
asparagus
fern, forest
and
jungle
mint, moss
and
pine
shamrock
tea, olive
mixed
with
a multitude
of blooming
hues
can the gardener decide on one?
~~~
kitchen creations
sweets and treats
savories and piquants
cakes and pies
meats, stews
casseroles
butter, garlic
lemon
rosemary
and
thyme
parsley
and
saffron
onions caramelized
to sweet
peppercorns
and
cardamon
tamarind, turmeric
nutmeg
combined in
precision
joy and
love
can the chef say which is best?
~~~
and thus
I challenge any poet
can you choose your favorite "child"?
Apr 15, 2018
Apr 15, 2018 at 5:56 PM UTC
When I ordered Welsh Rabbit, a rabbit wasn't included.
The restaurant ripped me off, that was what I concluded.
All that I was served was some cheese on toast.
I soon learned that the chef wasn't a nice host.
I wanted a rabbit and that was what I demanded.
He threw me out the door because he said I needed to be reprimanded.
i was upset at that chef so I decided to enter his restaurant again.
When he was through I thought they'd have to call my next of kin.
He burned my **** with his stove and hit my head with a frying pan.
I soon learned that when that chef gets riled, he's a dangerous man.
If you order Welsh Rabbit at his restaurant and ask for a rabbit, he will say no.
And for your own safety you should leave his restaurant peacefully, just let it go.
Mar 24, 2018
Mar 24, 2018 at 11:08 AM UTC
Please do it
And get it done
And be serious
And be fun
And enliven those around you to be their best
Never rest
Never settle
Let your world be determined by worth and mettle
Meddle in every affair
Detail every error
Never back peddle
Or be caught unaware
Feb 20, 2018
Feb 20, 2018 at 3:49 AM UTC
It's not the photographer,
alone,
who makes food look soooo good,
the Chef feeds him,
beautiful specimens,
each,
with a unique professional talent,
and taste is probably,
one of the most highly subjective things,
I know,
there are standards,
origins and roots,
personality traits and how you were raised,
excetera,
most of my siblings are amazing cooks too,
there's a certain way of looking,
at each flavor individually,
and then the combination,
knowing that it will work or not,
alone together with many,
just in your mind.
then your hands,
add some brain power,
a magic heart,
use your taste BUDS,
add an unexpected ingredient,
PRESTO - Magic Kitchen!!!
Putting the ingredients together,so that it will taste good for the masses,
not just for you,
even though it is for you too,
a lovely reward in sharing your skills,
you appreciate the depth of flavor,
more than anyone else could,
the love and thought in there,
not because they don't have the same level,
but because we are all so,
individual,
But the best chefs,
in my humble opinion,.
study preservatives,
and avoid 'em
study as much as they can,
sources,
herbs and cuts of meat,
oils and fats,
I know it matters to me,
where it comes from,
whether it's from VERMONT,
or around the world,
I want to know the story,
and how to cook it even,
super cheap stuff,
learn about cultural influence,
like familial influences,
America's Test Kitchen got it right,
know your BEST practices,
We know our tastes completely,
appreciate & know about others tastes as completely as possible,
they totally understand how it works,
it's how their mind ticks,
miraculously inventive,
with a few new things up their sleeves,
yeah takes on traditions,
TwIsTs they say,
Can be classy or catastrophic,
or somewhere in the middle,
and people aren't going to eat,
the catastrophic ones,
but if they know all the different recipes,
what can and cannot be substituted,
or added,
like the right herbs,
for example,
a dash of this,
after that,
or what could we leave out,
savory or sweet,
or both,
whether you can use this cheese or that one,
or many,
what are they like cold,
what are they like at room temperature, how should they be heated,
is it best to use it fresh,
what you can make on a dime,
how about a bottle of vinted wine?
I could go on but you get my point,
I put things together that no one else has,
true art,
and I think bingo!
Brilliant!
And I'm happy to report
that others believe this,
others that I trust,
feel that I can do this,
miraculously perfect,
No real failures,
because everything is learning,
and my mind is always yearning,
in the dollars I am earning,
a real blessing should be shared,
I am always eager,
To learn more unknown,
helpful,
ingredients to life.
Jan 5, 2017
Jan 5, 2017 at 12:18 PM UTC
I had to go into the big city
well big for me anyway
a beautiful drive still dreaming I think
looks right down on the water that city
at Lake Champlain.
So what did you get?
Oh. You're seriously asking, alright.
Well, it's for a lovely couple this weekend getting married.
Oh I see, do tell Chef ?
I picked some beautiful ingredients
for pumpkin cheesecake
some candies...
I especially love the sunflower seed drops in magenta, violet, lime green, burnt orange, tangerine and dark chocolate,
they look like little fall tears.
I also found some vinted
honeymoon wine
A voigner
with a lovely fragrant crisp taste
Hmmmm...interesting, go on?
It signifies the full moon in June after the flowers turn into young grapes some honeysuckle Aromas followed by luscious mango and nectar
Paired with roasting chicken
& beautifully seasonal fingerling potatoes
and this amazing rustic sweet potato bread
gorgeous heirloom vegetables in a few various choices
delicately cooking squash
all seasoned to perfection bringing
nutty joy to all
in an aromatic feathery plume of goodness
finally...
green goddess dressing and roasted nuts, berries among other toppings for a brilliant salad.
Oh...well any invitations still open?
I'm not sure, but you can be my guest in the kitchen come along
take your hat off what's the hurry?
Cherie Nolan© 2016
Sep 23, 2016
Sep 23, 2016 at 10:57 AM UTC
He knows so many techniques
He has proven his recipes
The ingredients are there
And he's ready to create
But instead of waiting for his ideas to marinate
Sometimes it's better
To just go raw.
Because like any good chef
he can make things up on the go.
And like every chef
He is the first to taste
and first impressions dominate.
For better or worse.
Jun 16, 2016
Jun 16, 2016 at 10:43 PM UTC
dear . . . sweetie,
the projections of your essence is the type
to cook up a future of you;
of the home you call your heart,
or how you let it spill across the metal table,
just to knead it back together to construct wholesome smiles.
yours is the form of communication i've never known,
a presence that haunts me -
as the scent of your perfume lingers at the back of my tongue
as i taste a sweet fruit,
or how your stories speak to me
as my eyes trickle such mundane appliances around me.
you have taken not my heart, nor my soul.
you have extracted from me fragments of my time;
where i find myself caught in the air, mystically
hearing the songs that were stuck in my head when i first met you.
you are the soundtrack to my little death.
you are always right in the corner of my mind, just as i want to see you:
half-baked, smirking, and vulnerable.
May 17, 2016
May 17, 2016 at 3:50 PM UTC
To any hulk of an exec chef, or any sous with little **** syndrome, if you think for a minute you're keeping your fingers after waving them in my face, your mistaken. Go ***** to someone else you say, point taken. I will dessimate you when you forsake me, just as my father did and many boyfriends. I pity your unborn baby, who will inherit your anger and yell like you, and if she's a girl, she will learn to put up with rage like yours. Your very pregnant wife has to shuck oysters just to keep her level eye on you. How smart. You flirt with everything. But even she can't save you from yourself, when you're hopped up on only God knows. Disrespecting the women from your wife's country, your child's lineage. I don't care how many drops run in your own blood, thats not a charge card to say racist **** on top of being an ******* I will always pray that you find your way, make your wife feel safe, para siempre, instead of coming onto women everytime she's not watching. Get right with God, walk straight. I cannot work in a hostile kitchen, I don't do this **** for these tips. When I don't even break a hundred a night, I'm calling it quits, and even when I did, I do not need to be extending my anxiety into a physical reality of shaking hands or jumbled words caught up in my throat. You see, when you raise your voice to me, my brain doesn't think, this man is my boss who can't hit me, my body is too busy bracing, for what muscle memory recalls, following similar stimulis before. If you talk to me like I am an idiot like my father did, if you raise your voice to me like he and all following abusers did, I just might cut you slow with my words, for I am indelibly OVER. THIS. **** I quit Umberto after three years for his, so now I have a low tolerance. Insisting I can't do MY job, when it's not MY bad, if you're gonna take away my ability to defend myself, in a place I came to empower me, you better hope I feel merciful when you tell me to ***** to someone else when I say I don't appreciate the way you are speaking to us. I don't feel merciful, cuz I can't do this **** anymore. Getting in my face, saying I need to do my ******* job right if I want to take issue, cussing out a woman when I have done or said nothing wrong. I have always owned mistakes, if I said I did perfect this shift, you better back up off of it and stop talking to me like I'm some lying piece of **** idiot. Consider this my notice.
Apr 24, 2016
Apr 24, 2016 at 4:21 AM UTC
She needs no comparison,
My mom is simply the best!
Her food preparations,
Ah! The best chef ever.
My satisfied smiling face,
Is her biggest prize, she says.
Jan 6, 2016
Jan 6, 2016 at 11:08 PM UTC