Pablo Picasso once said; “It is your work in life that is the ultimate seduction.” And man have I been seduced. I can’t understand what held me back all these years from doing something that I truly enjoy. Scratch that – from doing something that is so naturally imbued and ingrained in me. Something which has defined my life and so many of my memorable moments. I know I’ve said this before and I can assure you I will say it again.
In the past week I have spent a lot of time studying, learning and contemplating what it is I am doing. Why I am doing it? Where I want to go? And finally, how I am going to get there. But first lets talk about the last week at work.
It started a couple weeks ago when Chef and I had a conversation. It related to intellectual ability and a larger than life persona that can at times come off like ego. I listened intently as he said what he had to and for the first time in my life found myself NOT in defensive position but instead as a student listening to and admiring a teacher. One of the things that struck me was that he said he looked at me as if I was the Chef and I looked at him like he was the cook. I assured him that in no way is that true for me but I can do nothing about his world view (up to and including his view of me in that world).
This conversation left me confused. How do I correct that? How do I change the way that my teacher views me? I’m still short on answers. Then on the weekend there was an altercation with the General Manager in which I found myself (unnecessarily) defending Chef from attack and criticisms which were a) entirely inappropriate, b) inflammatory and finally c) UNCALLED FOR. You do not attack a Chef in the middle of service with pedantic accusations that are untrue and worse than that a reflection of your own mental state. So I stepped up and let him know that it was inappropriate (which in retrospect I should have left to Chef’s discretion) but it leads me to a larger point.
Without Reservation lacks the professional standard that I learned when I was at Reservation. This is not an attack, merely an observation. I am not saying that it is a bad place to be. But I would like to see the operation of the place become more professional. As an illustration (which relates to the above paragraph) the GM (in my opinion) is lazy, slovenly and a poor role model for the F.O.H. staff. He drinks on the job overtly, he handles staff issues in a heavy handed and inappropriate way and at any chance he gets attacks the kitchen. Clearly a case of removing the twig from your eye before you remove the log from theirs. To clarify the point, he refuses to run any food and when calling from the pass (as expeditor) constantly jumps bills and causes duress to the kitchen which then has to scramble in order to account for his actions. This is just one example.
It became so heated that I had to walk off the line for a moment as if I had stayed there it surely would have negatively reflected on my character. I can say that I did not swear or raise my voice. I merely stood up for my Chef. When I came back Chef let me know that I should not have walked off the line but that he understood why. Just don’t do it again. And I won’t.
After service rush was over the owner, GM, Chef and myself had a meeting and resolved our differences. I made sure to keep my mouth closed (as advised by Executive Chef at Reservation when I left). When the moment was right I made my comments and then excused myself after shaking hands with everyone in the room.
It is moments like this that give me complete clarity in terms of my direction. I need to be in a more professional atmosphere (which is a comment on the entire operation and not at all on Chef and the kitchen).
Moreover, I have been having issues with one of my coworkers who is also lazy or forgetful or both. I like him but I know for a fact that most of the time that he is at work he is getting paid to do nothing. It is less systematic laziness and more refined laziness. Refined in that if there is “nothing” to do that is a perception. However, in my experiences, THERE IS ALWAYS SOMETHING TO DO IN A KITCHEN. You could as example clean or do prep work (of which there is always an enormous amount). But he doesn’t. Twice last week I called him on it. In good humour of course but nonetheless, if I did, what he does, I would be reprimanded or worse, fired.
So that is all I am going to say in terms of my “bitch session” at work. The next post is going to cover the positive elements of the last week.
Teddy Roosevelt once said; “Far and away the best prize that life has to offer is the chance to work hard at work worth doing.”
Enough said.
Are you dreaming big and inspired?
A la prochaine
SDM
Showing posts with label Owner. Show all posts
Showing posts with label Owner. Show all posts
Monday, February 23, 2009
Sunday, January 4, 2009
Fickle Finger of Fate (file under Transitions)
This past year has been a year of transition. So it is only fitting that my second post of the year is in fact a continuation of my “owner” post from last year resultant from a conversation that he and I had yesterday.
I believe in serendipity. The definition of serendipity according to Oxford is;
serendipity
/serrndippiti/
• noun the occurrence and development of events by chance in a happy or beneficial way.
— DERIVATIVES serendipitous adjective serendipitously adverb.
— ORIGIN from Serendip (a former name for Sri Lanka): coined by the English politician and writer Horace Walpole (1717-97), after The Three Princes of Serendip, a fairy tale in which the heroes were always making fortunate discoveries.
In a lot of ways my life has been one occurrence after another which would have to be termed serendipity. The meeting of my fiancé. My entrance into a professional kitchen. My beginning to write again about that very experience. Where I ended up in a kitchen then and now. All of them quite serendipitous.
You’ll recall that as a result of an ugly encounter with the owner of Without Reservation I became quite confused, angry, hurt but also motivated. Motivated to write. Motivated to consider where I was and what the future might hold.
When I left Reservation, the restaurant and its two satellites, were in a period of transition. One which would have required me to continue doing what I was doing with little commensurate benefit to me in the immediate term. This caused me to consider my lot in life, my current “station” if you will and what my options were. The result being that I left so that I could continue on my path toward personal greatness as defined by ME.
After the encounter with the owner at Without Reservation I was left considering the same things again. Though this time I came to realize that my options were extensive as I outlined. I could go to Europe. A Cruise Ship. Another restaurant in Toronto. Or New York City as if you can make it there you can make it anywhere. Cheesy Frank Sinatra reference aside, all of the above options were and still are true. However the one thing (perhaps out of anger or incongruous desires) I did not consider was sitting still and waiting to see what happened. Although, for the second time in my life I did not make a rash decision which would affect my future. I continued to go to work and do my job and thus allowed my work to speak for itself.
As I started this post I spoke about serendipity. One thing that drew me to this owner was the fact the he was a retired NHL goalie. In my youth I was a goalie. I practiced hard and loved it. I still love it and one day when I have some time and money I plan to don the equipment again that made me feel like a warrior of old. This spoke volumes to me and in conjunction with the Chef that I would be working under I felt that this was a message.
Yesterday, after giving myself time to cool down, I finally took the opportunity to speak with the owner about the incident. I was calm, self assured and ready for a dialogue. He and I went to the back room and had a great conversation. I let him know exactly how I felt and he did for me as well. I let him know what my desires were and where I wanted to go. I explained why I had moved to Without Reservation and what I saw coming down the pipe.
Without Reservation is in a period of transition. We are about to take the restaurant from where it is now to a higher level. We are going to start incorporating some of the techniques and skills that I have learned as well as some that I still need to learn to put out not better food, just different. More technical, more composed. More in line with what I eventually seek to do in my own restaurant.
I had the opportunity a couple of days ago (Friday) to cook lunch for the owner. I asked if I could make the dish the way that I wanted and he said for sure. So I took some truffle oil, cream, sun dried pesto, Portobello mushrooms, shallots and white wine and whipped up a sauce for mushroom ravioli. I new it was fantastic. I knew it because it was something that I would eat over and over and over again. After a few minutes he came back into the kitchen and told me it was fantastic and that we should make it as a special.
By my desire to be recognized and my daily grind to be a professional I had asserted that I could cook and moreover that I could improvise quickly. It also came up in the conversation that we had yesterday in which he said that he would like to see me get to where I want to go and that he would do anything he could in order to help me get there. He said he didn’t get into the business to be a pain in the ass owner but rather because he wanted to employ people who knew their jobs and would execute them well thus making it unnecessary for him to be a pain in the ass owner.
He asked if I wanted to go to culinary school and I explained that what I had learned in the past year could not be learned in five years at culinary school. I explained that currently his kitchen was my culinary school and that as I recognize the transition that is ongoing that although I could go to anyone of the places previously mentioned I would rather stay with my Chef and with him and see where this rabbit hole leads. Again he made it clear that he was in my corner and that this coming year would definitely be exciting.
That said, I believe that I still have lots to offer Without Reservation. That in this coming year it has a lot to offer me and as long as those two things remain true I will be happy to stay.
I believe that 2009 has started off with a lot of promise. An exponentially larger than ever in my past amount of hope. And the same amount of work. I look forward to the challenges, opportunities and obstacles of the coming year. I’m sure that you look forward to reading them. As much as I do writing them.
T.S Elliot once wrote; “For last year's words belong to last year's language and next year's words await another voice.”
C.S. Lewis once wrote; “The future is something which everyone reaches at the rate of 60 minutes an hour, whatever he does, whoever he is.” Yes but some of us do it more purposefully. AND I AM ONE OF THOSE!
I wish you all success and joy, happiness and the ability to overcome your fears to reach for the stars and live each day in pursuit of your dreams.
Dream big and inspired! For if not… What’s the point?
A la prochaine
SDM
I believe in serendipity. The definition of serendipity according to Oxford is;
serendipity
/serrndippiti/
• noun the occurrence and development of events by chance in a happy or beneficial way.
— DERIVATIVES serendipitous adjective serendipitously adverb.
— ORIGIN from Serendip (a former name for Sri Lanka): coined by the English politician and writer Horace Walpole (1717-97), after The Three Princes of Serendip, a fairy tale in which the heroes were always making fortunate discoveries.
In a lot of ways my life has been one occurrence after another which would have to be termed serendipity. The meeting of my fiancé. My entrance into a professional kitchen. My beginning to write again about that very experience. Where I ended up in a kitchen then and now. All of them quite serendipitous.
You’ll recall that as a result of an ugly encounter with the owner of Without Reservation I became quite confused, angry, hurt but also motivated. Motivated to write. Motivated to consider where I was and what the future might hold.
When I left Reservation, the restaurant and its two satellites, were in a period of transition. One which would have required me to continue doing what I was doing with little commensurate benefit to me in the immediate term. This caused me to consider my lot in life, my current “station” if you will and what my options were. The result being that I left so that I could continue on my path toward personal greatness as defined by ME.
After the encounter with the owner at Without Reservation I was left considering the same things again. Though this time I came to realize that my options were extensive as I outlined. I could go to Europe. A Cruise Ship. Another restaurant in Toronto. Or New York City as if you can make it there you can make it anywhere. Cheesy Frank Sinatra reference aside, all of the above options were and still are true. However the one thing (perhaps out of anger or incongruous desires) I did not consider was sitting still and waiting to see what happened. Although, for the second time in my life I did not make a rash decision which would affect my future. I continued to go to work and do my job and thus allowed my work to speak for itself.
As I started this post I spoke about serendipity. One thing that drew me to this owner was the fact the he was a retired NHL goalie. In my youth I was a goalie. I practiced hard and loved it. I still love it and one day when I have some time and money I plan to don the equipment again that made me feel like a warrior of old. This spoke volumes to me and in conjunction with the Chef that I would be working under I felt that this was a message.
Yesterday, after giving myself time to cool down, I finally took the opportunity to speak with the owner about the incident. I was calm, self assured and ready for a dialogue. He and I went to the back room and had a great conversation. I let him know exactly how I felt and he did for me as well. I let him know what my desires were and where I wanted to go. I explained why I had moved to Without Reservation and what I saw coming down the pipe.
Without Reservation is in a period of transition. We are about to take the restaurant from where it is now to a higher level. We are going to start incorporating some of the techniques and skills that I have learned as well as some that I still need to learn to put out not better food, just different. More technical, more composed. More in line with what I eventually seek to do in my own restaurant.
I had the opportunity a couple of days ago (Friday) to cook lunch for the owner. I asked if I could make the dish the way that I wanted and he said for sure. So I took some truffle oil, cream, sun dried pesto, Portobello mushrooms, shallots and white wine and whipped up a sauce for mushroom ravioli. I new it was fantastic. I knew it because it was something that I would eat over and over and over again. After a few minutes he came back into the kitchen and told me it was fantastic and that we should make it as a special.
By my desire to be recognized and my daily grind to be a professional I had asserted that I could cook and moreover that I could improvise quickly. It also came up in the conversation that we had yesterday in which he said that he would like to see me get to where I want to go and that he would do anything he could in order to help me get there. He said he didn’t get into the business to be a pain in the ass owner but rather because he wanted to employ people who knew their jobs and would execute them well thus making it unnecessary for him to be a pain in the ass owner.
He asked if I wanted to go to culinary school and I explained that what I had learned in the past year could not be learned in five years at culinary school. I explained that currently his kitchen was my culinary school and that as I recognize the transition that is ongoing that although I could go to anyone of the places previously mentioned I would rather stay with my Chef and with him and see where this rabbit hole leads. Again he made it clear that he was in my corner and that this coming year would definitely be exciting.
That said, I believe that I still have lots to offer Without Reservation. That in this coming year it has a lot to offer me and as long as those two things remain true I will be happy to stay.
I believe that 2009 has started off with a lot of promise. An exponentially larger than ever in my past amount of hope. And the same amount of work. I look forward to the challenges, opportunities and obstacles of the coming year. I’m sure that you look forward to reading them. As much as I do writing them.
T.S Elliot once wrote; “For last year's words belong to last year's language and next year's words await another voice.”
C.S. Lewis once wrote; “The future is something which everyone reaches at the rate of 60 minutes an hour, whatever he does, whoever he is.” Yes but some of us do it more purposefully. AND I AM ONE OF THOSE!
I wish you all success and joy, happiness and the ability to overcome your fears to reach for the stars and live each day in pursuit of your dreams.
Dream big and inspired! For if not… What’s the point?
A la prochaine
SDM
Monday, December 29, 2008
The Saga Continues… (file under continuation of To be Perfectly Frank (file under ARE YOU SERIOUS))
Anyone that knows me knows that the holidays are an incredibly tough time for me. There are numerous reasons for this that are outside the usual reasons that people don’t like the holidays. The first is that I have enormous amounts of guilt that well up around Christmas and around February. Though it has gotten better with time, there still remains, the remnants of a guilt and a pain that stays with me. I am going to make a concerted effort this year to leave it where it is.
However, I have to say, as I said in my post about Christmas, this year did not feel very Christmassy to me. And no I am not bemoaning Santa nor sugarplum fairies. Instead for the first time in a long time it just didn’t feel like Christmas. And please don’t read that I didn’t enjoy the company that I was with for Christmas because that wasn’t the case either.
Instead I got to begin my Christmas, as the above titled post suggests a less than stellar tongue lashing from the owner of my restaurant. And yes, the saga continues. Today after I was done work (truthfully I don’t even know what the purpose of being open was but not my call) Chef said that he wanted to see me before I went. I knew why and I took a deep breath as I changed.
We went out the side door and Chef asked what was up. I basically recounted for him what I did for you my readers. I told him that I felt that both my professionalism and my honour were attacked in the same breath. Anyone who knows me can tell you quite clearly that there are two things in my adult life that I am very proud of, one is my word and the other is my professionalism. I have done jobs which would make even the toughest stomached person fold. And I have done it with a smile on my face (98% of the time) and always acted in the highest possible professional standard. Thus when someone attacks my professionalism I am left at odds with that person.
To make matters even worse. I have a bad back. If I was Sir Smoke a Lot in “Half Baked” believe me the doctor would say that I need a backiotomy. I have a sciatic nerve pinch. This is a condition which usually causes extreme pain down one leg or the other from the coxic to the heel. Well I have the great fortune of suffering from pain in both anytime there is a ten degree jump in less than a twenty four hour period. It is excruciating and today it is killing me.
Thus while we are having the conversation it was plain as day on my face that I was both pissed at the situation and in incredible amounts of pain. As we spoke I made it quite plain that I felt I had been wronged. He made it plain as day that it is okay for me to feel that way but that I need to be able to swallow certain things. LIKE WHAT, should I bend over too? It is one thing to attack a persons professionalism if it is warranted BUT IT IS A WHOLE DIFFERENT MATTER TO ATTACK ONES CHARACTER.
I pointed out to Chef that while I feel I have been treated less than stellar in other circumstances in my culinary career never have I felt so angry, so jaded, so wronged as I did in this case. A talking down to, in a very inappropriate way, in front of my colleagues. INAPPROPRIATE. He did agree that I have had an exceptional culinary learning. That I am a quick study and super intelligent. But I still had a ways to go. Of course I agreed. I said that even forty years from now I will have more to learn in the kitchen. But in no way does that excuse how I was treated.
So now, I need to have a conversation with the owner. Let him know how I feel and then react to how he responds. I am already quite sure of how he will respond. At which point I have two choices, to continue working in an environment where the owner has no respect for either me as a person or as an employee OR TO LEAVE. Chef made it very clear that HE knows I can leave there tomorrow and get a job at any restaurant in the city. In truth the only thing that keeps me there currently is my professionalism and my respect for Chef.
So again, at Christmas time, I am left with a bad taste in my mouth. I am left considering my immediate future and my long term strategy to get to where I want to go. Who knew the kitchen would have so much to do with politics and chess?
I apologize, I think I just needed to vent now so I don’t fume tomorrow.
The Scottish writer William Shenstone once wrote; “Anger is a great force. If you control it, it can be transmuted into a power which can move the whole world.”
True.
Are you dreaming big and inspired?
A la prochaine
SDM
However, I have to say, as I said in my post about Christmas, this year did not feel very Christmassy to me. And no I am not bemoaning Santa nor sugarplum fairies. Instead for the first time in a long time it just didn’t feel like Christmas. And please don’t read that I didn’t enjoy the company that I was with for Christmas because that wasn’t the case either.
Instead I got to begin my Christmas, as the above titled post suggests a less than stellar tongue lashing from the owner of my restaurant. And yes, the saga continues. Today after I was done work (truthfully I don’t even know what the purpose of being open was but not my call) Chef said that he wanted to see me before I went. I knew why and I took a deep breath as I changed.
We went out the side door and Chef asked what was up. I basically recounted for him what I did for you my readers. I told him that I felt that both my professionalism and my honour were attacked in the same breath. Anyone who knows me can tell you quite clearly that there are two things in my adult life that I am very proud of, one is my word and the other is my professionalism. I have done jobs which would make even the toughest stomached person fold. And I have done it with a smile on my face (98% of the time) and always acted in the highest possible professional standard. Thus when someone attacks my professionalism I am left at odds with that person.
To make matters even worse. I have a bad back. If I was Sir Smoke a Lot in “Half Baked” believe me the doctor would say that I need a backiotomy. I have a sciatic nerve pinch. This is a condition which usually causes extreme pain down one leg or the other from the coxic to the heel. Well I have the great fortune of suffering from pain in both anytime there is a ten degree jump in less than a twenty four hour period. It is excruciating and today it is killing me.
Thus while we are having the conversation it was plain as day on my face that I was both pissed at the situation and in incredible amounts of pain. As we spoke I made it quite plain that I felt I had been wronged. He made it plain as day that it is okay for me to feel that way but that I need to be able to swallow certain things. LIKE WHAT, should I bend over too? It is one thing to attack a persons professionalism if it is warranted BUT IT IS A WHOLE DIFFERENT MATTER TO ATTACK ONES CHARACTER.
I pointed out to Chef that while I feel I have been treated less than stellar in other circumstances in my culinary career never have I felt so angry, so jaded, so wronged as I did in this case. A talking down to, in a very inappropriate way, in front of my colleagues. INAPPROPRIATE. He did agree that I have had an exceptional culinary learning. That I am a quick study and super intelligent. But I still had a ways to go. Of course I agreed. I said that even forty years from now I will have more to learn in the kitchen. But in no way does that excuse how I was treated.
So now, I need to have a conversation with the owner. Let him know how I feel and then react to how he responds. I am already quite sure of how he will respond. At which point I have two choices, to continue working in an environment where the owner has no respect for either me as a person or as an employee OR TO LEAVE. Chef made it very clear that HE knows I can leave there tomorrow and get a job at any restaurant in the city. In truth the only thing that keeps me there currently is my professionalism and my respect for Chef.
So again, at Christmas time, I am left with a bad taste in my mouth. I am left considering my immediate future and my long term strategy to get to where I want to go. Who knew the kitchen would have so much to do with politics and chess?
I apologize, I think I just needed to vent now so I don’t fume tomorrow.
The Scottish writer William Shenstone once wrote; “Anger is a great force. If you control it, it can be transmuted into a power which can move the whole world.”
True.
Are you dreaming big and inspired?
A la prochaine
SDM
Monday, December 22, 2008
To be Perfectly Frank (file under ARE YOU SERIOUS)
I understand that as an owner of a restaurant right now you might be a little bit concerned. Moreover I understand that there are things that you need to consider when you are an owner. But when you are TOO hands on it is damaging not just to the restaurant but also to the people that work in it. ESPECIALLY when you are wrong.
Today, after a relatively slow lunch I made myself my lunch and went out to the restaurant to eat it. The owner (who is taking off for Las Vegas tomorrow) came up to me and made a comment about hours, labour cost and something else. He then proceeded to start having an EXTREMELY inappropriate conversation with me while Chef was absent (because he could, after all he is an owner).
He spoke about the way the kitchen was run today from a labour perspective and then started bitching about labour last week. At first I tried to disengage myself from the conversation as it certainly was not one to be had without Chef. So I put down my food (my appetite now suitably ruined) and tried to speak with him about his concerns as he would not let go. He then proceeded to ask me a question and upon hearing my answer, in as much, called me a liar. ARE YOU KIDDING ME? Now we have stepped outside the realm of professional conversation and lodged a personal attack. When I tried to assuage his concerns he proceeded to start flaring at me and refused to listen to what I had to say. In fact it would not have mattered whether it was Chef or I, the response would have been the same.
He then proceeded to diminish not just my character but also my professionalism. At this point I ended the conversation as I had any number of choice words to express my absolute DISGUST with his lack of professionalism and his personal attacks on me. To be perfectly frank I do not need to be called a liar by anyone OR have my professionalism attacked.
I spent most of this year studying under two great Canadian Chefs. One who was one of the youngest Executive Chefs in Canadian Chef History and the other who has worked with the likes of Heston Blumenthal. As I write this I am still seething and if the conversation was happening now would register my disgust in any number of choice ways. As it is, if my character and professionalism are in question, perhaps I should go back to the level that I started at instead of working for basically amounts to a steakhouse.
I am actively going to have conversations in the coming weeks with Chef and other Chefs and friends I have in the industry AS I AM CERTAIN that my character and my professionalism are in HIGH DEMAND and would be appreciated just about anywhere I walk through the door.
In an odd twist of fate I had to go to Reservation today to drop of some things for the Pastry Chef and another colleague. I happened to run into Director of Operations and we spoke briefly about the new job and what is going on. He asked about C and after I mentioned that I might go down to NYC for work to which he said; “You will have no problem finding work down there.”
I am reminded of a quote from Bob Marley; “The stone that the builder refuse is most often the stone he should use.” I AM SEETHING WITH ANGER but as I write am becoming more composed.
Voltaire once said; “Appreciation is a wonderful thing: It makes what is excellent in others belong to us as well”
Mother Teresa once said; “There is more hunger for love and appreciation in this world than for bread.”
Are you dreaming big and inspired?
A la prochaine
SDM
Today, after a relatively slow lunch I made myself my lunch and went out to the restaurant to eat it. The owner (who is taking off for Las Vegas tomorrow) came up to me and made a comment about hours, labour cost and something else. He then proceeded to start having an EXTREMELY inappropriate conversation with me while Chef was absent (because he could, after all he is an owner).
He spoke about the way the kitchen was run today from a labour perspective and then started bitching about labour last week. At first I tried to disengage myself from the conversation as it certainly was not one to be had without Chef. So I put down my food (my appetite now suitably ruined) and tried to speak with him about his concerns as he would not let go. He then proceeded to ask me a question and upon hearing my answer, in as much, called me a liar. ARE YOU KIDDING ME? Now we have stepped outside the realm of professional conversation and lodged a personal attack. When I tried to assuage his concerns he proceeded to start flaring at me and refused to listen to what I had to say. In fact it would not have mattered whether it was Chef or I, the response would have been the same.
He then proceeded to diminish not just my character but also my professionalism. At this point I ended the conversation as I had any number of choice words to express my absolute DISGUST with his lack of professionalism and his personal attacks on me. To be perfectly frank I do not need to be called a liar by anyone OR have my professionalism attacked.
I spent most of this year studying under two great Canadian Chefs. One who was one of the youngest Executive Chefs in Canadian Chef History and the other who has worked with the likes of Heston Blumenthal. As I write this I am still seething and if the conversation was happening now would register my disgust in any number of choice ways. As it is, if my character and professionalism are in question, perhaps I should go back to the level that I started at instead of working for basically amounts to a steakhouse.
I am actively going to have conversations in the coming weeks with Chef and other Chefs and friends I have in the industry AS I AM CERTAIN that my character and my professionalism are in HIGH DEMAND and would be appreciated just about anywhere I walk through the door.
In an odd twist of fate I had to go to Reservation today to drop of some things for the Pastry Chef and another colleague. I happened to run into Director of Operations and we spoke briefly about the new job and what is going on. He asked about C and after I mentioned that I might go down to NYC for work to which he said; “You will have no problem finding work down there.”
I am reminded of a quote from Bob Marley; “The stone that the builder refuse is most often the stone he should use.” I AM SEETHING WITH ANGER but as I write am becoming more composed.
Voltaire once said; “Appreciation is a wonderful thing: It makes what is excellent in others belong to us as well”
Mother Teresa once said; “There is more hunger for love and appreciation in this world than for bread.”
Are you dreaming big and inspired?
A la prochaine
SDM
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