Welcome back to The Book Bag. I hope you’ve had a poetic week.
Well this week has been fun. A trip to Northumberland, bagged myself some proper Craster Kippers, got out and about in the sunshine and walked the dog under sunsets the colour of beach towels. Got to read at the Broken Spine Arts open mic, caught up with some good friends, finished reading Understorey and my copy of the Poetry Review and my Cult of The Spiny Hog Goody box arrived.
On top of that, I’ve been reading;
Debone & Fold
- Poet: Si Griffiths
- Press: Broken Spine Arts
When I first heard that Si Griffiths’ debut, Debone & Fold was set against the backdrop of professional kitchens, I thought YES!!! (You probably won’t know this but I’ve been a trained chef since 18 and worked in kitchens until Covid.)
Being a chef is a tough job. It’s also a highly skilled yet mainly underpaid job. It’s not glamorous. To be a chef you need to be uncompromising, relentless and fearless, firing on all cylinders emotionally and mentally and understanding that you’re only as good as your last service (a lot like poetry).
Debone & Fold is served like a meal in a good restaurant. The courses, named in Italian, allow breath and relaxation before moving on to the next plate.
The opening poem drops us directly into the heart of the kitchen. ‘Zero Hours +/- ’ is an unwavering, unflinchingly authentic piece on the pressures and challenges that chefs face daily especially during busy periods, in this case December. This is not a glamourised made-for-tv kitchen, this is the real deal. It’s so vivid, I started thinking about the mise-en-place I used to do and sighed relief at the realisation I don’t have that responsibility anymore.
The relentless environment is also explored in the poem ‘Regimental Anarchy’ but in a different way. Every chef across the country has experienced the treatment dished out by that Sous.
The darker side of kitchens comes to the forefront in the piece ‘To Pass The Pass’. This situation would have been observed by many chefs over the years. I’ve witnessed some fairly shady stuff in some of the places I’ve worked.
This book reminds me of a quote by the late Anthony Bourdain, ‘The cooking profession, while it’s a noble craft and a noble calling, ’cause you’re doing something useful – you’re feeding people, you’re nurturing them, you’re providing sustenance – it was never pure.’
The collection isn’t all about the blood, sweat and tears. There are tender moments scattered throughout in the tale of a romantic relationship evolving over time including the poem ‘Hors d’Ouvres’. This is a piece that takes the chef from the kitchen and shows the other side. Dining out, sharing a special meal with another, lost in the moment. The realisation that it’s closing time as the chairs are stacked is a great image.
Si is creative with form. Carefully plating up pieces including ‘Gangplank’, ‘Long Term Love’ and ‘Temper Temper’. The way they are laid out and read give extra depth. A recipe poem is tricky but the skill in which ‘Long Term Love’ is crafted is exceptional.
There’s a real level of detail in this collection. In ‘All In The Game’ the handling of produce is described meticulously. The respect Si Griffiths shows for ingredients is a cornerstone of a being a great chef that translates into being a great poet, where words are now his raw materials aside from the deft touch addressing produce. I must also mention the poem ‘Michelin’ and references to the mother sauces, Escoffier and other little morsels. They authenticate Si’s knowledge, skill and experience in the kitchen.
Insight into a chef’s mentality is expertly displayed in ‘Don’t Do Things By Halves’. Any chef who has pride in their work can be easily disappointed sitting in a restaurant where ‘fresh’ only comes in the form of a sliced lemon. This becomes an issue when trying to remain present for your partner or family. It’s not a case of snobbery, it’s pride in the craft.
This collection is passionate, authentic and unflinching with steel-sharpened observations. For me, it was like a delicious meal, finished in one sitting but with a couple of my favourite pieces set aside to return for leftovers. I’ve gone back to it three times already. It is now sitting on my bookshelf with Anthony Bourdain’s Kitchen Confidential.
Favourite Poem:
I can’t pick just one so I’ll give you three. ‘Apron Strings’, ‘A Moment Brocaded’ and ‘It’s All In The Game.’ I could easily extend my choices such is the depth.
You can buy Debone & Fold here.
You can also join the online launch of Debone & Fold taking place on April 17th at 7pm. Details here.
One More Thing…
Alongside their workshops that contribute to the 2026 Poetry Award fund, Broken Spine Arts currently have 2 submission windows. A call for short stories with a festive theme and a window for coming of age poetry. The Broken Spine website can be accessed here.
And Another…
Black Bough Poetry have one of their open mic’s coming up. On Sunday 13th April 2025 you can join a welcoming and supportive environment to read three short poems or sit back and relax and take in the wondrous poetic performances. Booking details are here – I’ll be there.
And Another…
The final touches are getting put together for my online writing group with invites to a taster session going out by 14/04/2025.
And Finally…
Keep an eye out for a surprise bonus edition of The Book Bag coming very soon.
Next Week’s Read
- Title: Famous New Phrases
- Poet: Daniel Hinds
Take it easy and stay poetic, I’ll catch you next week.
Paul
Paul Writes Poems 