Ricesome

What is a Chef’s life if not a couple of swears, knicks and blisters? They say each burn mark and unhealed wound carries a story. Here’s my story which set a memorable experience in my short-lived chef career. I can’t reveal the name of the hotel but I am calling this series, “NovoTales”.

Man and meat have been inseparable. The relationship with meat has always been a fluctuating one. Many of us consider it a luxury, while for some it’s part of their average meal, and others shame it down. Based on our views on meat, a lot can be said about our progress as a society. With the amount of options and prices in the contemporary world, can meat still be considered a luxury?

This episode two of Fork & Fiction which took me longer than it should have honestly. I wrote this with a specific moment that occurs between husbands and wives in mind about food, but you let me know what it really is about.

We take it granted because we only realize its value only in certain situations. But, even if it passes by us every single day, very few often understand its true nature and what it tries to offer. But thankfully, this is not its current fate.

Food and Fiction go together like butter and The French. This series of short stories might have been inspired from some chefs, cooks, real personalities, common beliefs, my own experiences and daydreams.