26/10/2023
MANCHESTER & UK RELIEF CHEFS & THE CATERERSFRIEND CHEF HIRE BUREAU
“I counted my years and found that I have less time to live from here on than I have lived up to now.
I feel like that child who won a packet of sweets: he ate the first with pleasure, but when he realized that there were few left, he began to enjoy them intensely.
I no longer have time for endless meetings where statutes, rules, procedures and internal regulations are discussed, knowing that nothing will be achieved.
I no longer have time to support the absurd people who, despite their chronological age, haven't grown up.
My time is too short: I want the essence, my soul is in a hurry. I don't have many sweets in the package anymore.
I want to live next to human people, very human, who know how to laugh at their mistakes and who are not inflated by their triumphs and who take on their responsibilities. Thus human dignity is defended and we move towards truth and honesty. It is the essential that makes life worth living.
I want to surround myself with people who know how to touch hearts, people who have been taught by the hard blows of life to grow with gentle touches of the soul.
Yes, I'm in a hurry, I'm in a hurry to live with the intensity that only maturity can give.
I don't intend to waste any of the leftover sweets. I am sure they will be delicious, much more than what I have eaten so far.
My goal is to reach the end satisfied and at peace with my loved ones and my conscience.
We have two lives and the second begins when you realize you only have one. "
Beautiful words of wisdom!
We live, we learn 😉
Keep up the good work chef’s!!
Got to have many many skills to be a professionally trained chef.
Takes about 10 to 12 years to become able to be an executive chef over a large brigade in big posh venues.
A doctor, bank manager, accountant, surveyor, architect, draughtsman, biologist, scientist, chemist & many more all take only about 5 years only before they are qualified...meaning many hats have to be worn to learn the job.
A top chef will have to think for everybody who puts food onto a plate or clean it afterwards, plus clean the many differing pots and pans and knives and utensils he has to learn how you use and orchestrate the theatre he finds himself being watched in. Just like a top surgeon in his operating theatre all eyes are on him from the students watching in. All aspiring to be as expert as he is one day
To facilitate finding Catering Equipment & Supplies to the Hotel Trade
