Sometimes we work hard, but don’t receive the outcome we want. Other times we work hard and are rewarded in wonderful ways. This happened to my son Paul when he and I went into Manhattan recently. We dined in the world-famous restaurant, La Bernardin.
In his late twenties, Paul took a job at an upscale senior living facility in Redding, CT. He started as a line cook with limited experience. But Paul’s love of food and cooking—plus his great work ethic—earned him a good reputation among the hard-working staff of this huge kitchen.
About six months ago, his boss was going on maternity leave. She ran “The Bistro”, a cozy restaurant, separate from the main dining room. Of all the people working for her, she tapped Paul to take over this kitchen while she was gone for three months. It was like being an understudy called to play the lead in a Broadway show. Paul was nervous but knew this was his big chance. If he did this job right, it could lead to a promotion and raise.
Working twelve-hour days, six days a week, he learned not only to be lead cook, but train and manage a staff, be prepared for drop-in health inspectors, and purchase all the rations, keeping pantries and refrigerators stocked. Some days he walked away, exhausted and burnt out. Still, he loved the challenge and in time, grew more confident and skilled.
The good news: Paul’s boss came back, impressed by what he’d done and what she’d heard from his co-workers. Not only would Paul stay in this bigger role, but he received a raise and promotion.
Recently, he and I were musing on a fun way to celebrate his success. That’s when we thought of the renowned La Bernardin restaurant in Manhattan. Being avid fans of Top Chef (a cooking competition on Bravo-TV), we’d come to know chef and owner Eric Ripert as a guest judge.
We couldn’t think of a more fitting treat. “Let’s make a reservation.” I said to Paul. “Yes!” he agreed. He even bought himself a new shirt and sports jacket for the occasion. We made an early and hard-to-get reservation.
The day came and we took the train from Fairfield, Connecticut to Manhattan. As expected, La Bernardin was hushed, low-lit, and elegant, an established fixture on 51st Street. The staff was excellent, and Paul and I enjoyed their tasting menu, dining on seven small, delicious portions of Hamachi sashimi, salmon caviar, and lobster, to name a few.
I was struck by how many languages we heard that night. The next table was speaking German. Nearby was a group of Japanese women. Our waiter had a French accent. Le Bernardin was clearly an international destination.
We were starting to leave when, to Paul’s thrill, the man himself strolled out from the kitchen. About six feet, burly, wearing a crisp white uniform, Eric Ripert looked every inch the famous chef as he walked through his dining room to say hello to some guests. Paul watched, mesmerized. His night was complete. Not only did he get to see—and taste—the best in cuisine but he saw one of his favorite culinary masters.
As we sat on the train, going back to Connecticut, I couldn’t help thinking that Paul could’ve worked hard and not had it pay off. But his talent and dedication couldn’t be denied.
It’s nice to reward ourselves for a job well done. And even nicer, sometimes the universe adds its own special touch.
Have you been rewarded for a job well done? Comments are always welcome and if you’d like to receive posts by email, just press her. Thank you!
