the dappled sun striking the glazed platter
the tang of lemon rind in the glass of water
a basin full of vegetables to be shucked at the corner
i breathe to a slower pace
reeling in the habit to roll up my chef's sleeves
and turn the fire high under the skillet in the kitchen
i have come to collect my things-
my spices & wok & knife, as i limp on my crutch, shoeless-
it hurt when i was accused of being a malingerer-
we are not made to work like machines
with barcodes on our wrists
with labels stamped on our faces at every shift -
i hold on to my marrow -
i am hardy as a sparrow
not an old shoe to be discarded, though i learned the hard way-
just another inventory-

Based on the recent experience of my second son, who is training to be a chef. After fracturing his ankle, his new employer gave him the walking papers, disregarding his initial good work record. He was off for almost two weeks, but since he was on probation, he was summarily dismissed. He is currently working in another restaurant and set to study (again) in a chef school by September.
picture from: tumbler.com