The Nature of the Beast

This is the kind of thing we do at work. We julienne foods, we brunoise, we blacken, we emulsify, we saute and braise and season and grill and plate. We create beautiful little masterpieces for our guests to eat, and we go beyond taking pride in our work. We're a little elitist about it.
Across the hall from us there is a Denny's restaurant, and I know a few of the people working there, including one of their managers. He came into my kitchen the other day to tell me about a restaurant supply company he'd just discovered that could get me great deals on grill bricks to clean my flat top with.
I told him I didn't have a flat top in my kitchen and he looked shocked and surprised and said 'Really?" and I said "Really. We don't fry stuff, we saute" to which I had hoped all of my cooks would have given me some propz on, but they didn't. Oh well. I thought it was good.
I mention all of this, because despite our respect for the culinary arts, our maniacal obsession with speed and accuracy and precision, we're a pretty coarse bunch.
Case in point.
One of our guys recently took in a concert, and he mentioned how there had been more of a fire and light show at it than at any other show he'd seen before.
I asked him "Did you drop for it? Are you still warping?" and everybody in my kitchen laughed and knew exactly what I was talking about. The culinary arts are one of the few remaining that are still almost exclusively the domain of the true Bohemian. Sub-culture r us.