“I have always been driven to push myself to find my maximum capacity every day, not out of some abstract concept, but out of a responsibility to utilize my time most effectively. I would suggest that the chef’s primary ambition is to create joy at the table, which is based more on a generosity of spirit than a drive to personally succeed. There is not enough room for a lot of big egos in one kitchen. There is an alpha with a support team of people whose intent is to become the alpha of their own kitchen. They bide their time, observe and learn. I am always surrounded by a thousand different levels of ambition and always willing to discuss options and strategies, but I tend to revel more in the greatness and harmony of teamwork than to wallow in the woes of the individual whose ambition I have yet to ignite.”
If you struggle with what to read next, check Good Reads. The easiest way to do that is to do a Google search using the following search terms: books like goodreads <name of a book you loved>. You will get a list of good book suggestions, and many of them will be in CGHS Library. As always, if they are not here, I can order what you want.
Kari Jo was talking about how excited she was to turn eighteen last week. I just had to point out that with greater freedom comes greater responsibility. She hilariously pointed out what a buzzkill that was. To continue that Debbie Downer Theme, I want to pass on this really good list of the differences between high school and college, just so you know.