Black Hat
“My Deepest Passion”, is just three cuisines away
For over forty years, cooking in a restaurant, my forte
I can do an “Ice Carving” of a swan landing in a lake
I can start from scratch and build a five tier Wedding Cake
I’ve used exotic spices, from a hundred different lands
Pick fresh produce from a garden, I’ve never opened cans
I have Saffron flown in from India at $180 a gram
Escargots from Niece, France; where I also order lamb
With whisk in hand; a frying pan, a little wine and roux
I don’t believe there’s a creamy sauce; I don’t know how to do
I love to teach my students the beauty of Culinary Artistry
At Graduation they start their careers and take a part of me
Three cuisines, to master, to become a “Black Hat Chef”
But ill health is telling me I don’t have a lot of time left
From a short order cook to a teacher of the Culinary Art
I Live my dream, a dream that is deep within my HEART
As Executive Chef of a five star resort for the past eleven years
“My Deepest Passion” has kept me going as my retirement nears
Three more cuisines and I become “Black Hat Chef” number eight
The third in the U.S.A. a life long dream come true; if that should be my Fate
Inspired by Amy Green’s Contest “ My Deepest Passion “
Dedicated to my number One Student Kenny Potter my Protege
Post Comments
Poetrysoup is an environment of encouragement and growth so only provide specific positive comments that indicate what you appreciate about the poem. Negative comments will result your account being banned.
Please
Login
to post a comment
Turn off ads, get more exposure for your poetry, and get more features with a
Premium Membership.
