Are You a Waiter or a Chef?
I have been waiting seven months for an exciting training program to be approved for continuing education by an association. I have been waiting eight months for non-profit status to come through for a charity I started last year, A Good Deed Tea http://www.agooddeedtea.org.
I am not waiting in the usual way. Metaphorically, I am not reading a magazine in the waiting room till my turn is called. I am right outside the door in the hall, where I will not disturb anyone, with my laptop, my cell phone and my planner whipping up a fury or other possibilities while moving projects forward and making deadlines, not waiting—never waiting.
How about you? Do you ever hear yourself say things will be better when? Or, I can’t do that—until I finish with this? Or are you waiting for summer to be over, or the fog to roll in, or a course to conclude before you really get going? If you do you may just be a waiter, like one in the restaurant, hanging out in the kitchen waiting for his dish to come up before it can be served.
Do not be a waiter. Be a chef—always seeking to discover a new way of preparation or a new ingredient that will allure the masses to taste a fresh and exciting gastronomic delight.
By the way, lately, I have been putting cinnamon on everything and just loving it. It is like I have discovered the spice for the first time. With a little innovation what is ordinary can be extraordinary again.
I live in San Francisco, a very foodie town. San Francisco has more restaurants per capita then anyplace else in the U.S. Here all the chefs go to the restaurants of other chefs to eat after they have completed their shifts. They watch each other work, share ideas, taste test and inspire their own creativity.
The great thing about experimenting with food is that you can spit something out if you do not like it. Business is different. Still, if something does not work, most of the time you are not stuck with it. Like when you burn a piece of toast—just throw it out and start again.
I have had to nudge many clients who were waiters, who were waiting till everything was all figured out or just right. You have heard it said: How you do one thing is how you do everything. Do you think that is true for you? If so, are you a waiter or a chef? Waiters wait, chefs create. I love being a chef! how about you? Reflect on this as you go through your day.
Comments
I happen to be a chef Caterina, Graduated in the first class of chefs from the Culinary Institute in Hyde Park, NY to have women chefs in the class. Cute article. I have been accused of being a food geek.
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