Saturday, July 21, 2007
Thursday, July 12, 2007
Where do we go from here?
In my head, I call this picture "Where do we go from here?"
One of my favourite shots from Cinque Terre in Italy. There's something that gets to me about the picture - the emptiness of the platform, the serene stretch of ocean behind them, and the amiable yet pensive tension of a couple waiting for their train to arrive.
Wednesday, July 11, 2007
Why Gorday Ramsay (Minus Expletives) reminds me of God
While re-reading Anthony Bourdain's "A Cook's Tour", this passage struck me:
"Finally, there’s England’s greatest chef, or England’s biggest bully, depending on which paper you’re reading at the time – the fearsome and prodigiously talented Gordon Ramsay. I’d been hearing about this guy for years. Ex-footballer. Formerly with Robuchon, Ducasse, Guy Savoy, Marco Pierre White. A legendary wordsmith in the kitchen – famed for excoriating his crew, ejecting food critics, speaking his mind bluntly and undiplomatically. Awhile back, I was told about the cinema verité Boiling Point series, in which the beleaguered Ramsay was said to behave monstrously to his staff. Intrigued, I managed to track down a copy of the videotape series. To my mind, Ramsay was sympathetic from beginning to end. I rooted for him as he sweated out the beginning of a service period for a massive banquet at Versailles, ill-equipped, with only a rent-a-staff of indolent bucket heads to help him. I cheered when he summarily dismissed a waiter for guzzling water in full view of the dining room. Pour décourager les autres, I’m guessing. I suffered as he suffered the interminable wait for his much-hoped-for third Michelin star and was heartbroken when he didn’t get it. (He since has.) Those who can’t understand why a chef operating at Ramsay’s level gets a little cranky, or who appears to be operating at a higher and more self-important pitch than their boss, simply don’t understand what it’s like to work in a professional kitchen. They certainly don’t understand what it takes to be the best in that world. It is not how well you can cook alone that makes a great chef, but your ability to cook brilliantly, day in and day out – in an environment where a thousand things can go wrong, with a crew that oftentimes would just as happily be sticking up convenience stores, in a fickle, cost-conscious, capricious world where everybody is hoping that you fail.
Is he really such a complete bastard? Let’s put it this way: On a recent visit to his restaurant in Chelsea, I recognized large numbers of staff – both front and back of the house – from Boiling Point. Years later and they’re still there. When Ramsay walked out of Aubergine, the entire staff, service staff included – an incredible forty-five people – chose to go with him. That’s really the most telling statistic. Does he still enjoy the loyalty of his crew? He does. No cook shows up every day in Gordon Ramsay’s kitchen, works those kind of hours, offers themselves up daily to the rigors of a three-star service period, toiling in a small, hot space where at any moment they could get a painful and humiliating ass reaming because Gordon Ramsay is the biggest bastard or the biggest bully in England. They show up every day and work like Trojans because he’s the best."
When I read that, it made me think of how so many people perceive God as a complete bastard who should tone down. We like the soft parts about Love and Grace in the Bible but are embarrassed or unhappy about the much nastier bits about Judgment, God's intolerance for Sin and quest for Perfection in us snivelling never-do-wells.
Why do people stick with Ramsay and endure all that pain and suffering? For similar reasons why many sincere Christians sacrifice time, money and face to do things they pretty much did not need to do or would not have desired to do - like giving more money to the poor, lending an ear to friend after friend, serving in ministry after ministry etc.
We "show up every day and work like Trojans" because we know God is the best.
To paraphrase Bourdain, what's amazing is God's ability to manage the world brilliantly, day in and day out – in an environment where a thousand things can go wrong, with a bunch of human beings that oftentimes would just as happily be doing every bad or convenient thing under the sun, in a fickle, cost-conscious, capricious world where everybody is hoping that God will fail.
If I had to do God's job, I would find it mighty hard to be Mr Popular when I know I need to lay down some serious smack-down.
"Finally, there’s England’s greatest chef, or England’s biggest bully, depending on which paper you’re reading at the time – the fearsome and prodigiously talented Gordon Ramsay. I’d been hearing about this guy for years. Ex-footballer. Formerly with Robuchon, Ducasse, Guy Savoy, Marco Pierre White. A legendary wordsmith in the kitchen – famed for excoriating his crew, ejecting food critics, speaking his mind bluntly and undiplomatically. Awhile back, I was told about the cinema verité Boiling Point series, in which the beleaguered Ramsay was said to behave monstrously to his staff. Intrigued, I managed to track down a copy of the videotape series. To my mind, Ramsay was sympathetic from beginning to end. I rooted for him as he sweated out the beginning of a service period for a massive banquet at Versailles, ill-equipped, with only a rent-a-staff of indolent bucket heads to help him. I cheered when he summarily dismissed a waiter for guzzling water in full view of the dining room. Pour décourager les autres, I’m guessing. I suffered as he suffered the interminable wait for his much-hoped-for third Michelin star and was heartbroken when he didn’t get it. (He since has.) Those who can’t understand why a chef operating at Ramsay’s level gets a little cranky, or who appears to be operating at a higher and more self-important pitch than their boss, simply don’t understand what it’s like to work in a professional kitchen. They certainly don’t understand what it takes to be the best in that world. It is not how well you can cook alone that makes a great chef, but your ability to cook brilliantly, day in and day out – in an environment where a thousand things can go wrong, with a crew that oftentimes would just as happily be sticking up convenience stores, in a fickle, cost-conscious, capricious world where everybody is hoping that you fail.
Is he really such a complete bastard? Let’s put it this way: On a recent visit to his restaurant in Chelsea, I recognized large numbers of staff – both front and back of the house – from Boiling Point. Years later and they’re still there. When Ramsay walked out of Aubergine, the entire staff, service staff included – an incredible forty-five people – chose to go with him. That’s really the most telling statistic. Does he still enjoy the loyalty of his crew? He does. No cook shows up every day in Gordon Ramsay’s kitchen, works those kind of hours, offers themselves up daily to the rigors of a three-star service period, toiling in a small, hot space where at any moment they could get a painful and humiliating ass reaming because Gordon Ramsay is the biggest bastard or the biggest bully in England. They show up every day and work like Trojans because he’s the best."
When I read that, it made me think of how so many people perceive God as a complete bastard who should tone down. We like the soft parts about Love and Grace in the Bible but are embarrassed or unhappy about the much nastier bits about Judgment, God's intolerance for Sin and quest for Perfection in us snivelling never-do-wells.
Why do people stick with Ramsay and endure all that pain and suffering? For similar reasons why many sincere Christians sacrifice time, money and face to do things they pretty much did not need to do or would not have desired to do - like giving more money to the poor, lending an ear to friend after friend, serving in ministry after ministry etc.
We "show up every day and work like Trojans" because we know God is the best.
To paraphrase Bourdain, what's amazing is God's ability to manage the world brilliantly, day in and day out – in an environment where a thousand things can go wrong, with a bunch of human beings that oftentimes would just as happily be doing every bad or convenient thing under the sun, in a fickle, cost-conscious, capricious world where everybody is hoping that God will fail.
If I had to do God's job, I would find it mighty hard to be Mr Popular when I know I need to lay down some serious smack-down.
Saturday, July 07, 2007
Invisible City 备忘录 by Tan Pin Pin, opens 22nd July 2007
Loved Singapore GaGa.....who wants to watch Invisible City with me?
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