My workweek builds to a crescendo on Saturday, and with the review coming out in the Omaha World Herald, I knew the chords of rhythm and harmony had to be in sync.

Sunday mornings are a French Press, the newspaper, maybe some eggs and bacon and a look at this week’s PostSecret. It’s taking the beagle to the dog run and a familiar stroll through our Sunday Farmer’s Market. It’s what a day off should be.

I kept reminding myself this moment would come, while we were neck deep in it Saturday afternoon, trying to recover from a monster lunch and realizing that at this rate, we were going to run out of bread. Not a good thing for a place where bread is half the title.

Loaves to divide. Veg to prep. Sauce to reduce. Pastries to finish. A mountain of dishes to scale. Like Smokey and the Bandit, we had a long way to go and a short time to get there.

Anthony Bourdain was in our town to speak at the university this week. He is an entertaining fellow with not a whole lot to say other than what’s on his mind. And I think therein lies the endearment. Shoot straight. Don’t settle for inferior. Don’t take yourself too seriously.

He is a chef, and speaks as one who understands kitchen culture. The point of the kitchen is not the TV screen. The deeper pleasure comes at the end of the day, when you’re speckled with splats of every kind of liquid from dishwater to tomato sauce; you sit down at the bar and review the day.

He articulates what I love about my job. It doesn’t matter the type of food or the style in which you cook. The same is true for all kitchens. The honesty of the work tells you immediately how you did. When faced with the demands of all that stands in the way of a customer’s enjoyment, the evaluation is very simple; did you get it done, or did you not?

Based on your comments, I think we did alright.

Bourdain, the World Herald and the need for more bread