Graduation

Well, the school year is rapidly coming to an end and this sentimental old man has begun showing his age. I made it through the exit of my seniors I've been teaching for 2 years without any issues but last night the tears were flowing during the post-secondary graduation ceremony. I was asked to give the graduation toast and broke down like a sobbing fool during the first sentence. So, to those of you who are interested, here is what I was planning on saying:



After spending several days deciding what I could say to encourage you Knuckleheads to go off into the world and do great things, I felt stuck. I just couldn't formulate the words to convey the wisdom needed to be successful in our profession. SO, I decided to steal some words of wisdom imparted on me over the course of my career by better chefs than I am. They are as follows:

1. “That’s a hand wash!”
2. “All I want to hear from my cooks is Yes Chef”
3. “The jobs not done until the customer is at home, in bed”
4. “If you have a problem working on holidays, weekends, evenings, birthdays, or other time “normal” people are playing, then you need to re-think your career options!”
5. “If you’re afraid to eat a raw oyster, then you’re no chef. Your body’s not a temple; don’t be afraid to put strange foods into it. Your body’s an amusement park, have fun, taste life!”
6. “People don’t only go out to eat for the food; they go out for service, atmosphere, consistency, and comfort…NOT your ego!”
7. “Don’t waste time learning the “tricks of the trade.” Instead, learn the trade!”
8. And finally, my personal favorite
“Don’t be sorry, be right!”

You’ve been taught right from wrong. You’ve been taught how to make a mighty fine consommé. And you’ve been taught how to use the tools needed to be successful in this profession. So without stretching this on any longer than I already have, let us raise our glasses and toast:

“To all of you who are graduating: may you now go on to become educated”

SALUT