Shoot for the Moon, Sleep among the Stars

By John Kinsella, CMC, CCE, WGMC, AAC

Our greatest Americans have one thing in common: They believe in the American dream. When asked to solve something that the rest of the world says cannot be done, they believe in trying to solve it anyway. And if it can't be solved, they take comfort in the fact that they shot for the moon and ended up sleeping among the stars.

All chefs and cooks are dreamers--creative and thoughtful. But most of all, they are wonderful, caring people who desire to make a future for their children. So whether we end up as a chef or a cook is not as important as taking care of our guests.

What makes us special? Simply put, we are in the people business, or, as some would call it, the entertainment business or show business. Every day our customers ask us to make them feel good--to entertain them and show them a great time.

My son, Brendan, who is studying classical piano and working on his Ph.D., has the same kind of passion as we do as culinarians. And, like us, that passion drives him to practice, practice, practice. It's simple to put average-togood food on the plate, but that's not enough. For all the hours we have invested in our careers, average is not acceptable. Instead, tourné that potato until it's perfect, season that special steak for a guest who cannot digest salt, or perfectly blacken a piece of fish to delight a customer.

Maybe a nice elderly lady would like a fruit tart and ice cream for her dessert, and after she has sampled your tart, it becomes one of her most cherished memories. What a great example of practice, practice, practice. You have touched the soul of a fellow human being and brought a smile to her face. But, most of all, as a chef or cook, you have practiced your profession to perfection.

As a cook, it is always my vision to make a difference and make someone feel special, whether it's my wife, my friends or my customers. (By the way, that nice elderly lady was my Mum, who adored my apple tart and ice cream.)

In one of the restaurants where I am a managing consultant, between 4:30 p.m. and 6:30 p.m., we serve, at a reasonable price, the following entrées with a salad: liver and onions; meat loaf and mashed potatoes; roast chicken with dressing and green beans; Yankee pot roast; and stuffed pork chops. For dessert, we offer deep-dish apple pie, peach cobbler and cherry pie, with ice cream. After 6 p.m., the guests who dine with us enjoy fine dining, and pay a much higher price for their meals.

We pay our bills and take care of the staff members who entertain our guests because of our customers' generosity. Some of you will say: Why is a master chef involved in such an operation? Simply put, I'm in show business, and I want to sleep among the stars. And if I am granted such an honor, all that practice, practice, practice was worthwhile.

It's all about service, and one other thing we have to offer--pride in what we do.

Thank you, Mum, for insisting that I practice, practice and practice. I know that you are sleeping among the stars. Brendan, most of all, and our whole family thank you for the beauty of your renditions of the great classical composers as you played them to us. You gave us the opportunity to be the best we can be. (Incidentally, my Mum was a great classical pianist.)

Happy Mothers Day.