Excerpt from the "Book"

I decided to put up a few excerpts here and there from the book I am working up. This is part of what I wrote today. I am also working in some recipes here and there so I guess its kinda like a cook book as well. Would still like some input and contributions would be appreciated as well.

“Seniority”

This is just a fancy way of saying “you were hired last so F$@% YOU!”. No matter how many people are so much better, no matter how horrible those people are, no matter how many times they cuss out the chef, stop doing their work, screw everyone else and break every rule everyone else is held to, they are still held in a better regard. They are given the best hours. They are given the best days off. They don't have to stay for rushes, don't have to work the holidays, and they have no reason to do more work than they deem necessary. They think they can walk all over you just because you were hired after them. Even though you could cook better and faster brain dead and strapped to a chair, they are still pampered like the spoiled brats they are.  

Saint Patrick's Day

March 17th, Saint Patties Day. While some will be drinking and worshiping the porcelain throne, I will be making traditional Irish food and watching Boondocks Saints. Every St. Patty's day, I make Shepherds Pie. I know corned beef and cabbage is more traditional, but I don't like cabbage unless its in an egg roll. As for corned beef, I have only liked it made by one person.

This is one I have based my pie off of before:

http://www.food.com/recipe/traditional-irish-shepherds-pie-302120

Of course this one turns out too watery. I reduce the liquid by about 1/4-1/3 the amount they suggest. The wine is optional. It might turn out a little better if instead of the full glass of wine, just using beef stock, au jus, or french onion soup. It would make it a little different. Or, if you are still wanting to go for the St. Patty's theme, substituting the wine for Guinness.

Whenever I make this recipe, it always comes out tasting delicious. I also make my potatoes a little dry because they always seem to soak up too much moisture. Also, I make sure the dish is almost double the size of what I need. Boiling over has always been a problem with my pies.

Happy Saint Patty's Day!

Update

Wow! Its been quite a while since I last posted. I have decided to write a book. Its about chefs: what they like, dislike, can't stand, do, what bugs them, etc. Its going ok, but I need more points of view. Any input on this would be fantastic.

I am also trying to figure out the title. A few votes are for "Yes Chef". Any suggestions would be appreciated.