My trade, and for many years, (and I believed my only marketable skill,) has been one of the hard working chef, trained in the school of hard knocks. Through these years at the hard knock university, in the world of fast paced, high heat, pressure cooker, ego ridden work, I was blessed to discover my passion and my work ethic.
Through one lucky set of circumstance or another, I was blessed and fortunate enough to work with and for some incredibly stellar human beings and trained by some fine, skilled, dedicated chefs. This is the story of one and of a life lesson that over the years has made increasingly more impact on upon my life. Under the layers of the story and into its depth I have gained profound insight. This story is a parable, and as I grow older, I recognize that many of the things I learned in the kitchen, indeed are parables.
Chef Diana.
I had heard of Diana for a few years. She had a reputation of being a hard working, tuff minded, foul mouthed woman that could not only hold her own in the kitchen, but held it with a strength and integrity that few in my profession have the chance to work for. Oh yes, I had worked for many chefs and with many cooks who thought they were…chefs. Very few really fit the bill. Some were schooled, some were hard knocks.
Diana was both.
Upon her graduation from the Culinary Institute of America in New York, she returned to her home in Tacoma, at 26 or seven years old, and took a job at the towns first big hotel. With her degree, she could have taken an executive chefs position. That was not her goal. She took her first job there, as a pantry chef. A woman making salads, vinaigrettes and presenting all manner of cold served foods. In this world of chefs, and good cooks, mostly male, the pantry cook is viewed as an entry level, menial job, one that dishwashers get promoted from their seemingly lowly station to.
I am told her family, the parents that helped put her through school, were not pleased at her choosing this lowly station along with its lowly pay after sending, though I am sure not putting her through school.
When I first met Diana it was to dine at the next restaurant she chose to work at. It was one of the towns up and coming restaurants, She was chef then. I went to dine, to experience the atmosphere and to watch this woman work at the invitation of a friend who worked in her dining room.
The meal was sublime.
A short while later a friend informed me that she bought her own place and that he was going to work for her. He recommended that I interview. I did. I worried about how well I would do and if she would find value in my skills. She threw me for a loop when she asked if I had my own knives, expected this question, though not the one after. I did own my own knives. She wanted to know what kind. Sheepishly I answered. They were not Henckles. They were a mid range brand. I found myself with a lump in my throat waiting for this chef, the most prominent I had interviewed with, expecting to see her disapproval on the choice of my knives. Her response? There are some good mid-range knives out there, ones you don’t have to spend a fortune on and it was sensible to buy a set that you could afford.
Off to work for her I went. Her reputation preceded her. It was true! She was hardworking, skilled and tuff. As tuff a chef as I had ever worked for, and that is a mouthful of experience and years speaking.
She was generous too. There were no secrets recipes, no attitude that separated the fry cook, the pantry cook or any other cook from her team. She expected much, was angry when mistakes were made and as direct as any other human being I have never known. Though small in stature, she was intimidating and not afraid to get in the face of any who would take a short cut that didn’t work, or burn a sheet pan of bacon.
She demanded attention, focus, and hard work and a willingness to learn. She was hot headed and passionate. She never demanded respect. Her knowledge, her work ethic, her never asking one to do something she wouldn’t do, commanded it. There was nothing she did not know. She was a steward of all that happened in a kitchen. Her respect for the work, the stations, positions, wether fry cook or dishwasher, she behaved as though all of it mattered and that those who served in those positions not only mattered, but were key.
Her knowledge and how she used it and worked by it and lived by it, her willingness to see and work within the big picture, they combined to turn a little hole in the wall dive on Pacific Avenue in the Port of Tacoma to a wonderful surprise of a place to dine, where one can experience culinary treats and expertise served up with the highest standard of care and skill.
Diana was a steward of the truth of classical cooking and has proved it through her willingness to go into the depths of her craft even with her certification from the prestigious Culinary Institute of America, deeming her master of her craft, and chose to experience the kitchen and the craft from the bottom up, bringing with her a profound wisdom that only experience can bring and shared it fully.
The lesson here as it translates for me today…..
Certainly, any who know me, all who read my writings, all who converse with me know that I always take it back to The Metaversity, and I do so now.
I speak here in support of the founder of the TAO Metaversity. I see her as a steward of something greater than even she or I might imagine. The Metaversity is home for all who would bring their gifts to teach. The Founder is the steward of its intent. The idea is lofty. The intention of it and of her is to be of support for all of what comes to it and to us and I find her willingness to delve into the understandings and experience what modalities come to this stage a powerful and generous gift. Surely, she says, “Yes come teach, bring your gifts.” and in turn she moves to expose herself to that which is brought, in order that she offer support that comes through knowledge. She moves in a way that says, I feel this, it resonates and now, I will learn, and see what it is for those who come, what they bring. Her intention to go to this place, to research, to study, done in the spirit of knowledge and exposure ensures steadfast support. She seeks that she may see things clearly, offer educated support and then moves to broaden the vision of those who come, allowing a greater recognition of how everything is connected.
I thank Diana for her teachings and her techniques and for the bold sharing of her passion.
I am grateful here as well for the generosity and courage in which the founder of The TAO Metaversity moves so that she might bring about vision and support for those who come with their gifts. I am grateful she keeps on “cookin” even if we don’t see the sublime meal being prepared.
Metaphysics
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