From our very first step in school at right about the age of 5 up to the first day of classes in a University as froshies, to perhaps for others the first time we put on a chef's jacket in culinary school, we learn everything for the very first time. We start off by not knowing anything then we absorb information, techniques and styles. just like a dry fresh sponge, soaked in a bucket of water. We simply absorb everything. It is easy. As years go by, we get used to habits and to certain techniques that worked for us. May or may not be the best way to do things, but it did work for a while. Then we reach a point when everything seems to be on a plateau. Everything seems to be fine.... just fine. Everything seems to be okey... simply okey. Somehow, there's a voice inside yearning for something more, Something.... great.
Then we start looking for new frontiers. A little bit more challenge perhaps? The search goes on until opportunities knock on our doors. Do we go for it or not? Do we leave behind what we have so painstakingly built and start fresh? We just have to decide...just make a choice. Then, we push ourselves a little bit harder until we reach a new world.
Then it all starts... Learning the second time around. Just like the sponge that has been soaked in water, the old liquid must be squeezed out, squeezed out a little harder to be able to grasp on fresh juices. Old habits that may or may not be the best taken out of our system for a while, to try on new techniques, that may be even better then before. An open mind and a willingness to learn coupled with a humble heart to accept mistakes, make it up and learn. Its not easy. At this point most have already taken on roots and built habits. Most have built confidence as well. A part of it will however have to be broken down, but yes it will be refurbished. Soon a brand new person will come, even a better one than before.
