Before I put the cart before the horse, I want to emphasize a few topics I would like to think most are tuned into at this point of our existence. The awareness of diet having a direct correlation with one’s health is a given, right? How about our many pushes at relieving stress from the dominating work load we carry? We do want to remain liable to our passion for the long run without sacrificing our well being, right? Good. And lastly, we have all heard the phrase, “You are what you eat,” (more like you are what you consume). Excellent. This is a good starting point for you to see where I am going with this.
I have been in the industry for 16 years and can count on two fingers the number of chefs, owners and co-workers that have uttered the words, body, mind and spirit in a non-sarcastic direction. Through 8 ½ years of hands on education I was never advised to eat right and exercise or seek organic (non-chemical) solutions to relieve stress. Bahaha!! That’s unheard of!
It’s no wonder that this industry has double the percentage of substance abuse and divorce rates over any other workplace in the U.S. You think that the awareness would be more vocal and therefore present more prevalent solutions. Front or back of the house, this has not been my experience.
Isn’t it the lifestyle of our leaders that we inherit and consider the norm? I am going past the farm-to-table, all organic with shaved truffle on top hype. It is not the caliber of a chef’s cuisine that will bring them good health and sanity. Don’t get me wrong, I am very grateful for the chefs I have learned from and do not feel cheated by their message or lack there-of. I truly feel that until I was open to it, I wouldn’t have heard them anyway.
Like most of my predecessors, I am also to blame for not wanting to inconvenience myself and just sweeping it under the rug when I had nothing to offer. Gaining humility and a willingness to think outside the box is the only way I could see the light at the end of that tunnel.
I have always known that chefs can impact those around them greatly. People are entertained by them, donate to charities that they put their faces on and read about them like local celebrities. Is it going too far to say that these chefs can impact much more by first taking action in their own lives? What could it do for the freshies coming into the industry or even the rising obesity issue in this country? Where would food trends go?
I say out with the old, in with the new. FIFO, first in first out. Break out of the old school mindset, if you’re up for it, and into the next progressive modern chef.
One thought on “Food Trend Starts with Progressive Modern Chef”
Excellent Al! Well written. I’m proud of you.