Stop!.............Blogger Time. Oh Oh Oh Oh Oh Oh Oh Oh Oh

Well, here I am. I wonder if I never tell anyone that I have a blog if it will ever be read, or if it will just sit in cyber space for eternity like those old paperbacks you find at the bottom of the bargain box at the used bookstore that you know have been there for decades and run a serious risk of never being read again. Wow, that was a really long sentence. Sorry.
I worked with guy once who had a band and they released a CD. I never bought it, but two months after they released it I found it in such a bargain bin at Amoeba Records. I never told him. If it was my CD I wouldn't want to know.

I digress.

So the restaurant I currently cook at, Range www.rangesf.com, this week was awarded a star in the new San Francisco Michelin Restaurnt Guide. Even being one of the 356 restaurants listed in the guide is a giant nod to the success of your establishment. However, only 28 out of those 356 were awarded stars, which is nothing short of an honor. There are, though, some indiscrepancies among those whom recieved the same accolades. Some much "fancier (pretentious)" chefs at some much "fancier (always more expensive but seldomly any better)" restaurants are pretty angry. Not at us, per se, but at the fact that we're all lumped into the same category. Hey, I'd be pissed, too, if I spent $50K on china, silver, and linens only to be given the same rating as a neighborhood resataurant where all the plates are all the same and the tables have never even seen a tablecloth. Cest' la vie, I guess. What's done is done.