Taking the time to be grateful is so refreshing. We live in an information overload society where fear of missing something leaves us attached to our phones and televisions seeking the latest catastrophe, political misstep, impending sense of doom, or vision of the apocalypse. It can be overwhelming, pointing us down a very dark path. Taking the time to step away from all of that, looking up to the light and reflecting on how fortunate we are is cleansing and very, very important.

Good news doesn’t sell as well as doom and gloom, so our friends in the media avoid it as much as possible. So, at least at this time of the year we need to stop, put down the phones, turn off the television, and push the negativity away. As cooks and chefs our plate is full, not just in the sense of more work than time will allow, but more importantly in terms of the quality of what we find on that plate.

On Thanksgiving, I offer a moment of cleansing – a chance to feel good about who we are, where we are, what we do, who is part of our tribe, and why we should feel fulfilled rather than empty.

[]       WE COOK TO PAY HOMAGE TO OUR HISTORY:

I am grateful for the opportunity to participate in the history and future of the industry that is so important to the culture of nations, the traditions of their people, the act of nourishing others and providing an opportunity to celebrate, remember, and debate while breaking bread.

[]       WE ARE ABLE TO PRACTICE OUR CRAFT:

I’m thankful for those who helped me to build a portfolio of skills that have served me for several decades – skills that have been passed down from generations before – life skills as well as kitchen skills.

[]       WE GET TO WORK WITH A TEAM OF LIKE-MINDED PROFESSIONALS:

More than anything else, I am grateful for the hundreds of cooks, chefs, service staff, bakers, bartenders, managers, dishwashers, vendors, students, farmers, ranchers, and fishermen that I have had the honor to work with. They have taught me far more than I have ever been able to pass onto them. The are the salt of the earth, and the primary reason I stuck with it for so long.

[]       WE ARE PART OF ONE OF THE OLDEST PROFESSIONS KNOWN TO MANKIND:

I am proud and thankful for the opportunity to work in one of the oldest and most important professions known to mankind. What we do is important, needed, and relished by everyone. I feel this pride every time I step into the chef’s uniform and look in a mirror.

[]       WE ARE ABLE TO DO SOMETHING IMPORTANT AND MAKE PEOPLE HAPPY:

And I am grateful for the opportunity to bring a smile to guests’ you join us for a meal. Maybe, for a few brief moments, we can give them a chance to forget their challenges, a bad day at work, or what had seemed to be an insurmountable problem, and enjoy a meal with company that gives them pause, a smile, and another great memory to lean on.

[]       WE ARE THE SPOKESPERSONS FOR REAL HEROS:

I am honored to be an ambassador for the real heroes in the food supply chain: farmers, cheesemakers, ranchers, fishermen, bread bakers, flour millers, vintners, brewmasters, and all who dedicate their lives to bringing exceptional ingredients to the chef’s table.

[]       WE HAVE A SECOND FAMILY:

I am truly thankful for the second family – the restaurant family, that helps to make me feel whole even on those days when we work more hours than most, find our schedules to be unpredictable; work holidays, birthdays, and an overabundance of important moments that take place without us there. The second family is a breath of fresh air when we could easily feel left out.

[]       WE SPEAK THE UNIVERSAL LANGUAGE:

Finally, I am grateful for food as a communication vehicle. At a time when the world seems quite unsteady, when neighbors are shunned by neighbors, when we seem to spend more time pointing out our differences than celebrating what makes us the same, and when hate seems to creep into conversations, it is comforting to know that what we do, how we relish our craft, and how we all celebrate a great plate of food as a way to set aside those differences and look into each other’s eyes, it allows each of us to know, we’re going to be okay.

Happy Thanksgiving. What are you thankful for?

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

Restaurant Consulting

www.harvestamericacues.com  BLOG

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