Too Many Chefs in the Kitchen?
SORBONNE- The souffle has fallen on the Chefs season. At 1-4 they can only hit their knees at the end of the day and thank God for the even more pathetic Gophers. After the promise of the draft they felt they had all the ingredients needed to compete in the always competitive Norris division.
But five weeks into the 2007 season they have only managed to put up 161 points
while giving up 232 on defense. On paper they look good. But, like a plate of plastic food displayed in the window of a Japanese restaurant, looks can be deceiving; and unappetizing. The new look Chefs are like that afore mentioned souffle. A sweet treat on the outside and hot air on the inside.
Among the dual ownership that makes up the franchise there is plenty of blame to go around. "I told him not to waste a draft pick on Neil Rackers." Lamented Chefs co-owner Robert Norberg. "We went over this at least a dozen times in our mock drafts." As as result of this division of decisive leadership Rackers rode the pines as a starter for three weeks while scoring seventeen points for the practice squad in two of those non-starts.
Things stayed true the the course charted by the two-headed monster as the Chefs were burned like the crust of a creme brulee by the visiting Showgirls.
"We're grasping at cheese straws" said Chef co-owner Harold "Someone's in the" Kitchean. "We have a big game against Cigar Store next week and we're going to turn up the heat in the Pressure Cooker: literally. We're going to make it so uncomfortably hot under the lid that the Indians will wilt like a stalk of lettuce on a summer day."
"Lettuce doesn't grow on a stalk you idiot." Quipped Norberg. "Why don't you keep you're pie hole shut and stick to desserts."
