“Peel this sack of potatoes and dice them for mash before you start your prep for the day” was the first thing Chef demanded from me as I walked through the kitchen door. Being young and snippy, of course I responded with a heartless, “Yes Chef!” Little did I know this was going to be one of the most impactful lessons I’d ever learn.
I did what I was told and prepped the produce in a rebellious fashion, treated the potatoes as if they were a nuisance, and handled them with no regard to what it took to make it to my hands. A few days went by before I observed that Chef had not interacted with me; this was a clear sign of disappointment, but I was oblivious as to why. I mustered up courage and asked Chef if I could have a moment of his time. I closed the door to his office and before I could speak he said, “Every piece of meat, grain, herb, or vegetable that comes across your hands deserves to be handled with love and respect. Never forget that everything we eat once lived and died to provide us with life, even those potatoes that you carelessly prepped; now get back to work!”
