Some years ago, I reached out through social media to a celebrity chef/restauranteur/author and asked the most obnoxious and boring question a journeyman chef could ask. “Where do you get your ideas for dishes?”
With respect to Tim Ferriss and his “nothing ventured, nothing gained” philosophy in The 4 Hour Work Week, social media has created an atmosphere of parasocial relationships. Celebrities, influencers, authors, writers, and other famous personalities put their thoughts and ideas out into the public, and we feel a bizarre approximation of intimacy with someone we don’t know. Why else would a pastry chef from Portland, out of the blue, decide he was entitled to an answer to a fundamentally involved and idiotic question from a guy with a restaurant brand and empire to manage?
So when I got the one-word answer to my question- “Life”- my initial reaction was “Wow, no kidding jackass.” With the benefit of hindsight, I know this individual didn’t owe me an answer at all. I was the random asshole on the internet bothering them with a childish question.
I also have, with time and experience, found that the answer to that question is both insanely simple and involved and personal. Had they wanted to give me a full answer, it wouldn’t have been wrapped up in anything pithier than simply saying “life.”
Well this is my blog. I have time and lines to fill, and I answered some parts of that question already. No one’s asked me (yet) but here’s my best explanation for how I come up with new dessertsfor the winery.
The boss kepts saying words like “slow down, take a breath, relax a bit…” but the schedule and production weren’t bearing that out, and if you’d asked any of my coworkers, they’d have said it felt like we’d been sprinting since June.
Over post-shift beer, my buddy Nick- the lead prep cook- and I compared what was to be our third holiday season at the winery with the previous two and tried to get our hands around the situation.
“It’s fucking insane…” Nick said, tipping back his pint of amber lager and sucking a little foam off his mustache. “We’re doing business and a lot of it, that’s for sure- but not that much more than last year. Events has a full roster, but prep is still short at least one person. We were short last year too though, so what the hell is it?”
“Think not of the books you’ve bought as a ‘to be read’ pile. Instead, think of your bookcase as a wine cellar. You collect books to be read at the right time, the right place, and the right mood.”
– Luc van Donkersgoed
Years ago, one of my relatives indicated the piles of books in his house and told me “Booksellers love Jews, because Jews buy books. Why? Because we’re always the ones that have to remember.” It could also be that we’re historically not that great at sports and needed something to do on the playground.
When you work in a restaurant, experiencing growth in your skills or knowledge is often a humbling but pretty neat experience.
Imagine for a minute you are a capable chef. You’ve been at it for awhile and a couple cooks reporting to you. You’re not in charge of the restaurant, but the executive chef trusts you to work their will and keep the team performing. You’ve got techniques in your hands and recipes/formulas you trust to get the job done.
One day, one of your cooks- younger or maybe just newer- looks at a method and recipe you just handed them and says, “Hey, why do we do it this way?”
In a moment, a wave of responses flash through your mind: “That’s my method. Who does this little shit think they are? Kids these days are so fucking lazy…that’s the way we’ve always done it…”
You might feel enraged, exasperated, or at the very least annoyed… but there’s something else behind it all. We don’t wanna look at it. We can’t always afford to honor or accept it, so we spend a lot of time pushing it down or numbing it.
Doubt.Doubt and Questions.
It can seriously suck to feel Doubt when you are so used to the meritocracy of the kitchen. Doubt is the mind killer. Doubt is the little death that brings total clusterfuckery. You can’t afford the time or space to doubt.
But, in a moment, you realize “I never asked that question… I just did as I was told.” You look at the cook and finally say “That’s the way we do it here… why? Do you know another way?”
Maybe that cook suggests a method you know (from your knowledge and experience) won’t get the result you need. “We roast the squash rather than steaming because we don’t want the added moisture in the recipe.” “We coddle the eggs so they won’t be so cold the butter seizes when we add them to the batter.”
Maybe they don’t and it’s an honest question. It seems like a wasted step. It seems redundant. In all your knowledge and experience, you can’t explain why that method is so important. “It’s the way we’ve always done it…” it made sense to someone some time ago and no one’s ever been bothered to check their work.
That’s where the growth happens. You either figure out the reason, or you figure out it HAS no reason and it’s a waste. In a meritocracy, you are judged by what you accomplish and are capable of- not what you were, who you know, or how long something as been done your way.
By choosing Curiosity and Humility over Hubris, the answer is found. Dispassionate and clear as a failed sauce or a botched bake. It’s either “this is why’ or “this is a waste.”
Curiosity weaponizes Doubt against itself.Curiosity is powered by Humility. We can’t know everything, or everyone’s experiences.
For me, Curiosity and Humilty are crucial to leading well. If my staff are watching me and hoping to see their future in the field, I need to show them that asking questions and having doubts are good.
They need to see that even the pastry chef, with knowledge and experience, still has a lot to learn and can even learn from them. It’s been a tenet of mine for a long time that if one of my apprentices comes up with a new way to do something that renders a better product, does a job more efficiently, or both, that’s how we do itnow.My ego takes a backseat, and if it turns out there’s a problem with that new method, we all learn why.
Imagine what you will learn when you admit you don’t know everything.
Would you have wanted you (as you are now) in your life when you were a kid?
I know it’s not always wise to start off blogs with a question like this, especially not one that “buries the lead.” Normally I try to start off a bit more gently- a good anecdote that puts the topic in context, or generally coming at a deep topic sideways. In this case, though, I feel like any attempt to answer a loaded question like this can only be given in story form. Ultimately, it makes us check in on our own stories. Has time actually conferred wisdom and maturity? Did we become the mentors and guides we would have wanted?
I don’t know, but I hope so and I’m always trying. That’s where stories help- we use them to understand character and how we write our own every day.
“Fairy tales are more than true: not because they tell us that dragons exists, but because they tell us dragons can be beaten.” – Neil Gaiman
