Why we do what we do.

Discussion in 'Professional Chefs' started by chefross, Sep 17, 2014.

  1. chefross

    chefross

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    Former Chef
    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!
     
    adiggity421 likes this.
  2. cheflayne

    cheflayne

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    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!
     
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  3. phaedrus

    phaedrus

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    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!
     
    sgrima88 likes this.
  4. recky

    recky

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    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).