bark and I don't mean woof

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I am an idiot for all things culinary..I subscribe...i inhale..all the trends ..the products ..the equipment, fuck, even the chairs and dishes that make restaurants ...I am a student of design, flow, ergonomics, lighting, non lighting, re-useable products and even bathroom fixtures.  But i can tell you now that i have hit the fuckin wall..farm to table...like that has to be pointed out..where else would it come from...i know..i am not that dense..it means all those young green hearted chefs rushing from the field back to their kitchens with baskets of freshly plucked produce ..each item lovingly nurtured with holistic  care...no chemicals or pesticides ever touching their tiny, soon to be devoured by a two hundred and sixty pound lawyer, skins... i wanna know..who has that much fucking free time..i'm in the kitchen most days 10 hours..yeah i am really gonna grab the time i could be spending eating...reading..playing with my dog...or having clean..not exhausted sex with my significant other, to get muddy growing my own bib lettuce...ideas like these are thought up by restaurants that have the luxury of a exec who dabbles in his kitchen..he draws up his menu ideas in a sketchbook..sitting with his sous chefs!!! ..discussing which foam or emulsion would best compliment his sous vide attempt at pork belly...fuck that..i even heard of a chef in Vermont who was grinding maple bark off trees into his salad to give it an earthier feel..really..toss in some dirt...make it really authentic...i dream of the day when the kitchen becomes simple again...when the fuckin food network has a show called great steak challenge..hand cut your steak from a bigger piece of cow...season it without montreal seasoning and produce a perfect medium rare + steak...half the fuckin idiots would fail and you could have Gordon "Tosser" Ramsey bitch slapping them around the kitchen..or better yet...the guy who wins could beat his worthless ass out the back kitchen door and toss his bloody aussie ass in the dumpster...it is in simplicity that we find  true culinary joy...a beautifully made sauce..as Auguste Escoffier, the father of modern gastronomy  said " Good food is the foundation of true happiness"...and I don't think he had a salad with with tree bark

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