Randall Burns

5 years ago · 6 min. reading time · ~100 ·

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"God sends meat and the Devil sends Cooks"

"God sends meat and the Devil sends Cooks"

   (Old English/Scottish proverb)

    Credit to Thomas Deloney, 1545


I heard this proverb recently and I must admit that the impact of it made me stop and think,it resonated profoundly with me.

Regardless of one's personal perception/reaction to this sentiment every Cook that I spoke with about this liked and appreciated it, they all felt an affinity with it as I did.

kitchens are
laboratories
designed to test
chefs to the point
of failure, so_
don't worry, fail
fail fast and fai
often. and then
pick yourself up
and start again.


This simple phrase is a thread that I can grasp and follow 500 years into the past to gain an insight into my predecessors as well as the kitchen mentality in general. This phrase resonates with me as it is just as poignant and applicable today as it was when it was first uttered so long ago. Our history is very long and volumes can be written and discussed, (in my last article I mention that we have been cooking over fire for 1.5 M years!),


 But what does it mean? What would have caused someone to formulate a concept such as this? (and why do cooks have such a positive reaction to it). It's always difficult to second guess someone one else's meaning and context, especially when it has been removed by 500 years, but I will offer you my interpretation.


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S38.22 Simply put; Life in the Middle Ages was brutal. Working in kitchens was no better and in many ways worse than other professions/trades. Conditions were very unsanitary, smoky/poor air quality, long hours of hard work and HOT Kitchens. (not much different than a Cook's life today? LMAO!). All cooking was done over an open fire, indoors. There was no refrigeration and "fresh" being a relative term meant that most "creative" cooking was to mask and disguise tainted and even rotten food. Perhaps it is only a servant of the Devil that can survive and excel in this environment? They say that little slices of Heaven can be found in our world; are kitchens a little slice of Hell?


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 It is high summer here in Northern Alberta, we hit the 36 degrees C outside today and one of the younger Cooks complained about how hot it was in the kitchen. I looked at him and without even thinking about it I said;

"If you can't stand the heat get out of the kitchen" (LMAO!!!)

 I don't think one has the luxury of that choice in Hell; do you?

Is Thomas Deloney's proverb a commentary on the heat in a kitchen? It seems to be a constant throughout our history, and NO, not every one can hack it. Only the most ruthless survive as a Cook.

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eA Merchant and Craft Guilds were prevalent throughout Europe at this time which included several Culinary groups. This development was a boon for trades/professions as it began the organization, standardization and structure for all; Cooking was no exception. This is where and when our apprenticeship program began and although the "Guild" system diminished around 1800 the "City & Guilds of London Institute" was resurrected in 1878 to continue the education/certification program. Virtually every Cook/Chef that I've worked with from the U.K. has gone through this excellent school.

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At it's peak there were over 100 Guilds, further reading can be seen in the "sources" section at the end of this post, (and it is fascinating reading), but I would like to mention one and offer a brief history.

 From Wikipedia;

  "The written history of the guild of "Les Oyers" or "Goose Roasters" has been traced back to the year 1248. At that time, King Louis IX assigned Étienne Boileau, the Provost of Paris, with the task of bringing order into the organization of trades and guilds, developing young apprentices and improving the technical knowledge of guild members. He gathered together the charters of more than 100 of these trades, among them the Goose Roasters.

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Over the years, the activities and privileges of the Goose Roasters Guild were extended to preparing and selling all kinds of meat, includingpoultry and venison

In 1509, during the reign of King Louis XII, some new statutes were introduced, which resulted in the change of the name of the guild to "Rôtisseurs" and the restriction of its activities to poultry, game birds, lamb and venison. In 1610, under King Louis XIII, the guild was granted a royal charter and its own coat of arms.

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   For over four centuries, the "Confrérie" or brotherhood of the Roasters cultivated and developed culinary art and high standards of professionalism and quality—standards befitting the splendor of the "Royal Table"—until the guild system was disbanded, together with all others, in 1793 during the French Revolution. The Rôtisseurs were almost forgotten until 1950 when Dr. Auguste Becart, Jean Valby and "Prince" Curnonsky, and chefs Louis Giraudon and Marcel Dorin resurrected the Society and created La Confrérie de la Chaîne des Rôtisseurs" (Source;https://en.wikipedia.org/wiki/Confr%C3%A9rie_de_la_Cha%C3%AEne_des_R%C3%B4tisseurs )

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 I mention "The Chaine..." here as I've been a very active member, in the past, for well over 20 years. Along with "The Chaine" I've also been active with other gourmet groups/societies and Chef's Associations. Looking at it from the perspective of this article I realize that this could be considered as "Culinary Evangelism"; Yes I'm spreading "The Word". 

  One of the most appealing and gratifying aspects, amongst many others, of participating in The Chaine is the education and that feeling of connection with our past, our history and heritage.

  Obviously I talk a lot about history, I believe that it's important, especially in our business.

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   We need to know where we came from, to know how we got to where we are today; we need to see the bigger picture than just the microcosm that is your personal kitchen; and it is a very big picture indeed! Besides the educational aspects I find the history fascinating and enlightening. For anyone interested in reading more research Auguste Escoffier. For any Cooks out there not familiar with him, and yes there are some, this is mandatory reading;

  https://en.wikipedia.org/wiki/Auguste_Escoffier


    Although I knew that the Chaîne des Rôtisseurs had, (and still have today), their own coat of arms, (which I always displayed in the dining room of my restaurants), I was not aware that other culinary guilds were awarded them as well.

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Note that most Coat of Arms have a "Motto/Battle Cry" along the bottom, generally written in Latin.


See first the Coat of Arms of the Butcher's Guild


Motto;

  "Sub Pedibus Omnia Subiecta Oves et boves"

Translation;

"Under the Feet is Subject to All of the Sheep and the oxen"


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Here is the Coat of Arms for Cooks

 Motto;

  "Vulnerati non Victi"

Translation;

"Wounded not Defeated"

Admittedly my Latin is a little rusty so I researched these translations and used several sites to determine the most accurate. I researched the Butcher's first, fairly straight forward.

Then I did the Cook's; I freely confess that I almost had a baby when I saw this translation, this is the "mood" of a Cook; and not in a negative way. It expresses the indomitable spirit that one needs in order to survive in the kitchen; it's perfect, and it's been around for over 500 years but it is as poignant and applicable today as it was back then. Could it also be an expression/illustration of the circumstance that the Devil is in? (after all weren't we sent by him.) Maybe the healing is our redemption but until that day comes we will continue doing what we do, and enjoying every minute of it.

 In closing I would like to remind everyone that the Devil was once an Angel and although he's fallen from grace even he has a chance for redemption, as we ALL do. Perhaps we are his redeemers paying his penance in the daily grind of "Hell's kitchen". Perhaps we are all paying our penance in the kitchen for redemption. As I constantly say there is no where else I'd rather be and nothing else I'd rather be doing, nor is there a more worthy or noble cause. How about a little sympathy for the Devil?


https://www.youtube.com/watch?v=btyxW8LRKn0

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I talk and write a lot about the "mood", the psychology/philosophy, the history of kitchens, cooking and Cooks. Obviously it is a life long passion. It is an alternative lifestyle and as a Wise Chef told me a long time ago, "The kitchen is NOT for the faint of heart". I can absolutely vouch for that. A Cook is many, many things and yes we can be irreverent, rude, crass, explosive along with passionate, dedicated, motivated. One of my favorite "Culinary" authors is Anthony Bourdain, (R.I.P. Tony). His writing "cuts the crap" and shows not just us who we are, but exposes us to the rest of the world; for the better in my opinion. Tony has some great adventure stories of us swashbuckling Cooks!

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I believe in "The Yin & Yang" of life and in order to have the divine within us, we must also include the Devil; you can't have one without the other, embrace them both.

 Reality Check;

OK so maybe I've finally lost it; the over 40 years of "baking my noodle" in a sweltering kitchen has finally taken it's toll and it's time to put me out to pasture but I feel a real affinity with both Deloney's quote and with the Cooks "Battle Cry". They both express, personify, and illustrate a Cook's mindset and perspective brilliantly. Time to resurrect a little history.

 I think all of you Cooks out there can relate to this; for all of you non-Cooks out there just ask a cook what they think of Thomas Deloney's proverb and see what their reaction is to the motto/battle cry on our Coat of Arms, I believe that you'll get a sparkle in their eye, a big smile, and an emphatic "Hell Yah!"


 Happy Cooking Everyone!


 Further reading on the Psychology/Philosophy of kitchens


;https://www.bebee.com/@randall-burns



Sources;

https://en.wikipedia.org/wiki/Confr%C3%A9rie_de_la_Cha%C3%AEne_des_R%C3%B4tisseurs

 https://en.wikipedia.org/wiki/Guild

http://www.medieval-spell.com/Medieval-Guilds.html

 https://en.wikipedia.org/wiki/Motto

  https://en.wikipedia.org/wiki/City_and_Guilds_of_London_Institute

  https://www.loyolapress.com/our-catholic-faith/prayer/arts-and-faith/culinary-arts/the-patron-saints-of-the-culinary-ar

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Comments

Fay Vietmeier

3 years ago #33

Randall Burns I had this pulled up months ago ... but never completed reading Glad I revisited ... enjoyable read ;~) Brought to mind guilds from The Pillars of the Earth ~ Key Follett ... a novel I really enjoyed ... these guilds were stone masons & builders "Vulnerati non Victi" ... "Wounded not Defeated" Reminds me of this verse "we may be hard pressed on many sides but not crushed" I hope you are well and Bryce ... did you ever get to share with him the "Blueberry Banter ~ Blueberry Blues? Be well with all your being ;~) Randall ...

Cyndi wilkins

4 years ago #32

Ha! Perfect follow up to comments made by me and Fay Vietmeier;-) A Wise Chef told me a long time ago, "The kitchen is NOT for the faint of heart"....If you can't stand the heat, get the 'Hell' out of purgatory! LOL!

Randall Burns

5 years ago #31

#35
HaHa! Fun times in the kitchen. Thanks for the feedback Lisa Vanderburg

Lisa Vanderburg

5 years ago #30

LMAO at the familiar flush of the heat :)

Lisa Vanderburg

5 years ago #29

ooh, missed this. It talkes me back....although I was never in your league, I felt the burn. Saved the finger-tip off a prep's hand - stuck in white cabbage so it was easy. Just bandaged it back on and told him to leave it alone. Sure enough, 3 days later, I unwrapped it, the tip fell off after a salt-soak and the wound healed nicely. They never let me try out my cauterizing skills :( Excellent is your toil, and the reward is ours, Randall Burns!

Randall Burns

5 years ago #28

#33
Thank You Praveen Raj Gullepalli great to hear from you as usual. :-)

Ken Boddie

5 years ago #27

#31
True, Randy. We should both get back to work. I guess you knead dough as much as I do.

Randall Burns

5 years ago #26

#30
LMFAO!!! And I just love you're responses Ken Boddie The real problem withe the noodle maker's guild is that they were penneless, and some of the female members had to turn to pastatution but being on a flourly wage they only make pennes. I do adough you Ken but I have to get back to work before my rotini is interrupted. :-)

Ken Boddie

5 years ago #25

I just love posts like this, Randy. Tales of blood, sweat and solid tear-soaked achievement. I always suspected that there was black magic and soul selling involved with producing pashion on a plate In a consistent manner. Go the guilds! Incidentally I heard they recently tried to revive the guild of Italian noodle makers. It never really got far, as many of them turned out to be impastas. 🤣

Randall Burns

5 years ago #24

#26
Thanks Bill Stankiewicz, \ud83d\udc1d Brand Ambassador I appreciate that

Randall Burns

5 years ago #23

#25
Thank you Ren\u00e9e \ud83d\udc1d Cormier you're right about "the fire burning inside us" and we should fan and stoke it. Very perceptive interpretation. Always great to hear from you, appreciate your feedback.

Randall Burns

5 years ago #22

#24
Right on! Lada \ud83c\udfe1 Prkic Glad I could inspire, thanks for the feedback

Bill Stankiewicz

5 years ago #21

Home run post 👍🚧👍👍🥇👋

Lada 🏡 Prkic

5 years ago #20

Excellent post, Randall. This paragraph resonates with me: "We need to know where we came from, to know how we got to where we are today; we need to see the bigger picture than just the microcosm that is your personal kitchen, and it is a very big picture indeed!" It is so applicable to other professions. You inspired me and gave a hint for a post about civil engineers through the history.

Randall Burns

5 years ago #19

#20
Thank You Clau Valerio Glad you enjoyed it.

Randall Burns

5 years ago #18

#19
Thank You Franci\ud83d\udc1dEugenia Hoffman, beBee Brand Ambassador Always great to hear from you

Randall Burns

5 years ago #17

#18
HaHa! I figured that you, of everyone, would appreciate this post Paul \ Agreed that Escoffier was a genius, and the architect/father of modern cuisine yet can you believe that I come across Cooks ALL the time that don't know who he is. It just baffles me.

Randall Burns

5 years ago #16

#9
Thank You Ian Weinberg Always appreciate your feed back. Yes one day, when both of us have time, we will have to brainstorm, (Pun absolutely intended :-) ) A deeper look into the inner workings of a Cook/Chef from a neurological perspective, that fascinates me. Have a great day Buddy!

Randall Burns

5 years ago #15

#8
Thank you Bill King I am honored and appreciate the comparison

Randall Burns

5 years ago #14

#7
Glad you attained some insights Bill Stankiewicz, \ud83d\udc1d Brand Ambassador

Randall Burns

5 years ago #13

#6
Great to hear from you CityVP \ud83d\udc1d Manjit Yes! "Creative Destruction" is the perfect analogy for what we do! Thank You Sir

Randall Burns

5 years ago #12

#3
Thank You Ali \ud83d\udc1d Anani, Brand Ambassador @beBee I can assure you that in our modern times food is generally very wholesome although your great analogy of money laundering and unsavory management is very applicable.

Randall Burns

5 years ago #11

#2
Thank You Debasish Majumder

Randall Burns

5 years ago #10

#4
Great Analogy Pascal Derrien

Randall Burns

5 years ago #9

#1
Thanks for stopping by Harvey Lloyd it is a fascinating history

Ian Weinberg

5 years ago #8

Fascinating article Randall Burns The kitchen must surely be the microcosm of life and the successful chef - the one who has mastered life itself. A noble profession indeed!

Bill Stankiewicz

5 years ago #7

I have a new perspective on cooks in the kitchen, great buzz.

CityVP Manjit

5 years ago #6

I would love to totally transform the mindset of the cook guilds and the food industry. The real devil are all the people who go to restuarants to "DO" business and in so doing totally lack appreciation for what the cook or cooks have created. This fall into decadence, nutritional apathy and treating food and even sex as means to accumulate things and upkeep a dog eat dog world is not the fault of cooks, but historically this denial has been nailed to the trade. This is not anywhere as acute as turning sex into a trade, but turning a great craft and even art into an act of consumption, whose weight is then carried by the creators. This is a fundamental act of creative destruction and in this case the customer or consumer is definitely not right. The flaws of the eater have clearly been owned by the provider of what the eater eats. If there is moral repugnance here it is the society that has fostered conspicuous consumption and not the creators of that consumption. It feels like a very Christian attitude that the cook carries the sins of the people. If God provided meat it is to lions and vultures who don't cook it but just go direct into fat, muscle or bone. The social change and reframe of the cook then is one of appreciation and for sure there is a long and rich history that has so far informed the trade, but there is also a whole new evolution of being, a new way of looking and transforming our experiences and so the cooks that identify with this quote are the people who carry this past. At some point the past becomes the past, rather than become the ghost that we still respond to. The ancient Indian ritual of Sati or throwing the wife into the fire has largely become a historical footnote, one worthy of being cited as a mindset from the devil. We don't have to immolate or cook that way in the future - you are the change my friend - spread this transformation and life will begin to cook in a very heavenly way henceforth.

Jerry Fletcher

5 years ago #5

Randall, That was a wonderful walk through the mind of a valuable trade. to knowing go into that hell daily is beyond my ken.

Pascal Derrien

5 years ago #4

the ying and yang of food are the cooks !!! They have and play a massive role in our society yet they are hardly praised I think except the elite

Ali Anani

5 years ago #3

Randall Burns- great buzz and is mind-enriching. I paused reading this part "There was no refrigeration and "fresh" being a relative term meant that most "creative" cooking was to mask and disguise tainted and even rotten food". Has this practice been eliminated? I doubt. We see it in many aspects of life. I think money laundering fall under this description. Managers who hide the pungency of some of their actions by giving sweet covering and applying cosmetics. This is a buzz on its own.

Debasish Majumder

5 years ago #2

i am not a foodie. i eat to live but, not live to eat. yet, your wonderful buzz drew my attention with aweRandall Burns! you crafted the buzz of culinary affairs like an angel. enjoyed read and shared. thank you for the buzz.

Harvey Lloyd

5 years ago #1

The kitchen of the ages is a microcosm of family with purpose. I dont think i could cut the mustard in a kitchen. Maintaining a serving heart with time pressure and the family within a rushed 5 hour period. I believe this would serve as more torture than all the medeviol thinking combined. Amazingly you show up the next night to do it again. I enjoyed the culinary journey within history.

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