Inspiration comes in many forms. It may be from the actions of others, their successes, or even their failures; it may come from the visual arts, or music, science or medicine, or even from the beauty of nature. But few would deny the value of inspirational words from the experience of others. Here are some that have, in the past, been posted on my office door when I was a chef and later as an educator. They continue to be a resource for me when I need a boost and hopefully may serve you as well.
“Never doubt that a small group of thoughtful, concerned citizens can change the world. Indeed, it is the only thing that ever has.”
—Margaret Mead
When we feel insignificant, when it seems that our concerns or ideas fall on deaf ears, remember that those concerns and ideas, when aligned with a growing number of supporters, can feed evolution and revolution. Your voice does matter.
“Before you are a leader, success is all about growing yourself. When you become a leader, success is all about growing others.”
– Jack Welch
Welch, the visionary past CEO of General Electric points to the most important role of a leader (chef, manager, restaurant owner) which is to develop their staff, to mentor them, to teach and train, and feed their passion until they match or even surpass your own abilities. This is the sign of true leadership.
“Show up on time, know the text, and have an idea.”
– Tom Hanks
Tom Hanks, a most accomplished actor and activist stated in a recent interview that the three most important lessons anyone can learn as they pursue life is to be present (physically on time and mentally alert), be prepared for the work ahead (know the text), and have an idea on how things could be better and specifically how you could contribute to that outcome.
“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
Arguably one of the greatest chefs of the last generation, Keller reflects on the important role of the cook and chef to tell their story of life and living through the recipe, to add their personal signature to a dish while elevating it from a transactional process to communicative art.
“Good food is the foundation of genuine happiness”.
– Escoffier
Nourishment is essential for personal health, but even more, the preparation, presentation, and consumption of food is one of life’s greatest elements of contentment and happiness. Breaking bread is symbolic of being whole and grateful for all that life can give. What the cook does is set the stage for those who consume their work to feel joy.
We are all dishwashers in God’s eyes.
– unknown
One of the greatest of all kitchen quotes (and life quotes) that points to our equality and that no one is more significant than another and no task is beneath any person.
“Some people want it to happen, some wish it would happen, others make it happen.”
-Michael Jordan
Ability and talent pale in comparison to the work required to bring a task to fruition. Michael Jordan was not only an incredible talent, he is also a very dedicated practitioner of work ethic and super-human effort.
“If you hear a voice within you say, ‘You cannot paint,’ then by all means paint, and that voice will be silenced.”
–Vincent Van Gogh
“I can’t”, more often than not, means “I won’t”. Don’t let others steal your thunder, squash your dreams, or rob you of opportunity. “I can’t draw a straight line” can be overcome with the use of a ruler.
“The people who are crazy enough to think they can change the world are the ones who do.”
-Steve Jobs
Throughout time there are examples of people who solved problems, brought impossible ideas to life, invented what most could not even imagine, and rose to incredible heights because they never allowed others to take away their enthusiasm for pursuing what could not be done.
“To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.”
Chefs must realize that as much as flavor, texture, and taste are important to the experience of dining, it is context that makes a meal truly memorable. As chefs and restaurateurs, it is our job to set the stage for those contextual experiences.
“The kitchen is a sacred space.”
What chefs accomplish in kitchens is a cross between magic, technique, storytelling, and soulful connection with the guest. The place where we work is the stage where all this takes place and is such a very special space.
“Let’s face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that’s different between you and me is the products we can get, and I can get a better product than you, I’m going to be a better chef.”
The real heroes in the process of creating beautiful, delicious plates of food are those who grow the vegetables, raise the animals, fish the ocean, craft the pungent cheeses, and peel incredible loaves of bread from the oven. We are the last five yards of the experience and should always respect and give credit where credit is due.
“I always say that I don’t believe I’m a chef. I try to be a storyteller.”
What is your story? How did you, as a chef, get to this point? Who influenced you, where have you worked in the process of building your skills? Where did your ingredients come from? What is their story, the story of the farmer, fisherman, cheesemaker, rancher, or baker? What are the beliefs of those who own the restaurant and how are they reflected in the food that you prepare? These are your stories – stories that make the difference between a good and a great meal and dining experience. Know your story – tell your story.
Let your story, your inspirations, do the same for others.
PLAN BETTER – TRAIN HARDER
“Work Hard and be Kind” – Dick Cattani
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