Chefs and cooks the world over can tell you a similar tale. When it comes time for a cigarette during work there is only one place to go. Relegated really. To the garbage area. As unglamorous as that may sound, in fact, it is a refuge. It is a place where you can go and grab a seat for a quick break from an otherwise hectic day. Surrounded by garbage you sit there and take a moment for quiet contemplation, chat with the kitchen staff and inhale as quick as you can. I’ve got a slow cigarette down to four minutes and a fast one to about two minutes.
I know it sounds crazy that a garbage area can somehow become hallowed or glamorous. But to line cooks, kitchen staff and Chefs the world over it is as beautiful as the most glorious smoking room you have ever seen.
Luis Bunuel once wrote; “If alcohol is queen, then tobacco is her consort. It's a fond companion for all occasions, a loyal friend through fair weather and foul. People smoke to celebrate a happy moment, or to hide a bitter regret. Whether you're alone or with friends, it's a joy for all the senses. What lovelier sight is there than that double row of white cigarettes, lined up like soldiers on parade and wrapped in silver paper? I love to touch the pack in my pocket, open it, savor the feel of the cigarette between my fingers, the paper on my lips, the taste of tobacco on my tongue. I love to watch the flame spurt up, love to watch it come closer and closer, filling me with its warmth.”
But in no way do I advocate people starting smoking. Hypocrite – probably. But that is my demon to battle and someday in order to improve my palate I will quit. For now I just want to cut down. However, being a smoker, as I have, for 22 years, it won’t be easy.
Are you dreaming big and inspired?
A la prochaine
SDM
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