I began cooking with the intent of becoming successful. Not successful for personal satisfaction, to make those who know me proud, nor money. With the intent and theory that to have the widest impact on the world, to elevate the quality of life for the most souls living about, the easiest route to do so would be to become a big name, using my then fame, success, and resources then to touch the widest audience.
It eats at my soul knowing that some of us daily have the luxury of choosing what we want to eat, sometimes in fancy restaurants, sometimes what to cook that evening, sometimes purchasing a product from a far off land that is luxurious. And knowing that others, many, many others in the world, are wondering where their next meal will come from, what it will be, and some even perishing due to lack of food.
Today, the twenty first century, and many in the world don't even have the means to stay alive. What an incredible, and stunning, extreme difference of societies that coexist.
I love cooking. I love working in restaurants. I love the life that they cultivate. I love cooking incredible food, seeing what can be done with food, using incredible products to create pleasure to a guest by means of food. But at times, during those day in and days out at the restaurant, I question whether there is more, whether I could do more in those hours. Should I wait to see if that success happens, or do I go down a path helping others immediately.
A dilemma to be in, one that will surely affect my future decisions as far as the path of my career goes.
One day, sooner or later, I will help people through food. It's only a matter of when.