I loved the breaks during work for the opportunity they offered to really connect with chefs, sometimes from other sections. I would listen with full attention as they described their plans for the coming year, their next holiday, what they were saving money for, the vision they had for their families. Looking back, in a profession where you give so much of yourself throughout the day, it’s no wonder that when the mind gets a chance to rest, it immediately wanders to the bigger picture – what you’re working towards.
This is a time of the year where you don’t have a lot of headspace for anything else but work, but on the inside you have your compass guiding you. Even amidst this one final push in 2016, you know what’s on your menu for the next year.
My invitation to you is to create a little space in your life for those things on your wishlist everyday. Do something small, take one step each day. It’s not just meant to be a driver or motivator, but putting that little bit of energy into what you want (rather than only focussing on what life is plating up for you currently) brings it to you quicker, with less effort.
Mine, for example, relates to this work I’m doing at Love Letters to Chefs. Okay, I’ve now carved out time in my quite full days to work on this. So for me, my action step is to embody, in every moment of the day, who and how I want to be in doing this work. Make sure that everything I do and say, 24×7, is aligned with this vision. It’s a bit abstract – not quite as straightforward as saving for a holiday, but that’s what is calling me.
So, tell me, what’s on your menu for 2017? What’s the one thing you will do to taste it everyday?