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Re: “Dine & Dash

Though it is Sysco, I assure you it is C.A.B. from Colorado ranches. Not everyone is on the RFD teet. Bryce.

2 likes, 2 dislikes
Posted by masterchefoftheuniverse on 07/04/2012 at 6:25 PM

Re: “A shrinking feeling

What quality reviewer orders the steak? How about the Rabbit Meatloaf? or some of the other dishes that represent their avant garde establishment? Seriously Bryce, WTF?

2 likes, 1 dislike
Posted by masterchefoftheuniverse on 08/12/2011 at 7:22 PM

Re: “Kitchen consequential

I would have to say that this story was not intended to fully detail every aspect of the school. But what story ever does? The point was to shed some light on what the school intends to do with the students who desire to complete the program. Does the school have some MAJOR issues regarding organization? YES. Should the school do a better job with paying their bills including their employees? DEFINITELY. Has the school denied students furtherance of their education due to nonpayment of tuition? ABSOLUTELY. That would explain why some of them dropped out. A few others that were meant tto graduate simply got too stoned and gave up. I was there Jason, I know first hand.
There are TONS of negatives to the school, the program, and the WORLD MASTER CHEF who runs the place. But that wasn't the intent of the author. His mantra was to shed some color on what goes on at the school from the student perspective. The education, the structure and rigors of the final project for the seniors who chose to overlook the bullshit and politics and complete the program. I think Matthew did a wonderful job giving us an idea of what goes on. As for the silliness of the WORLD MASTER CHEF and Dean of Paragon? It is 50/50 on delusion and truth. He has a designation from the U.S. Department of Agriculture, He also must have a horseshoe up his ass for all of the other things that he is constantly invitied to be a part of. I don't understand it all and I don't really care. It's like talking to someone who thinks he's a dinosaur and while he certainly roars like one, its still questionable that he's not. It would be a waste of time to argue. His philosophy that his previous employers were worthy of the title therefore he is, by definition would mean that I TOO would be a Master Chef. You would be one too. Chris Adrian, Beavers, Schott and everyone including his MOM would be Master Chefs. That's cool I'm glad I worked there for a year. I think I will go and get a few jackets made. As for your admitting that you worked there, I adressed you as Jason earlier. Am I wrong? Either way, if you worked there as an instructor, you should be ashamed of yourself. Some of the fuckup I have had to deal with are likely a product of your ineptitude. I had people that seriously didn't know how to wash their hands. I have heard some stories about the previous instructors and frankly they all were shite.
How you could possibly call yourself a culinarian and leave behind the legacy that you did is a fucking mystery. Nobody should go anywhere and declare with any sort of pride that they worked at Paragon prior to 2007. That merely tells me that you are likely the idiot that I would like to heve stand in a corner while I go back in time and teach their students how to unfuck themselves. Victor May be a jackass, but at least he is trying to bring some quality to this town rather than wallow in the seas of ineptitude that is Wholefoods. Say hi to your wife for me. Congratulations.

Posted by masterchefoftheuniverse on 08/15/2009 at 1:35 PM

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