Chitten the chat shootin the breeze
ticklin the ribs inventin degrees
piled higher and deeper BS is cheaper
Than Harvard, Wheaton or Yale

Learning to cook by hook or by crook
is like stealing from out of print books
The art of cuisine is almost obscene
in textures tastes and smells

Who puts the shish on your kabob
or relish on your hot dog
Who puts a pinch of salt on your egg
or sauce on your gonzofazoul

Your imaginary Chef can
Who has a secret rhthym
that you can't understand
but your secret cook knows

What the Chef does with a can of
whipped cream very few have known
When its done right turn out the light
Because you'll begin to glow

Who takes chocolate ice cream
and puts it on you to make steam
if they spill chocolate syrup
you know they'll clean it all up

The loving cook knows
all the best ways
to cure your weary woes
with hot buttered rolls cuz

there's no need for faking
When the aim is to please
The dish is in the making
and not a recipe