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Why we do what we do.

post #1 of 4
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This evening there were guests in from Lebanon. As to honor their country I made a traditional Kibbeh Nayye and served it as the appetizer with handmade pita bread.
The woman matriarch of the family came into the kichen and grabbed my hand.
With tears streaming down her eyes she told me the Kibbeh I prepared reminded her of the stuff she grew up with but has never been able to duplicate.
She bent my head forward to kiss my forehead and then returned to the dining room. WOW!
post #2 of 4

Way cool chef! Beats the hell out of $ in the long run in my book any day. Nothing compares to the satisfaction of receiving compliments such as that. They stay in the memory banks for a lifetime. Good atcha!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 4

Yeah, that pretty much sums it up.  We could do any job to make a living but we do what we do because it touches people's lives.  Well done!

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #4 of 4

Last night, a lady customer walks up to my open kitchen and says "I thoroughly enjoyed the meal, but it's more than that. I truly understand and appreciate the philosophy of your restaurant."

 

I do it for that kind of appreciation AND the philosophy (farm-to-table).

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