care

When I first brought Salumi Salami into the house, I introduced it to the kids suggesting they shouldn't let it pass through their mouths without a longer pause than normal.

We put some into our mouths and I told them with some level of heightened drama…

"That… is exquisite."

A couple weeks went by and as were leaving from dinner at a local barbeque place my 6-year-old turned unsolicited, very matter-of-fact…

"Dad. That was not exquisite."

How unfortunate for the restaurant employees that a 6-year-old might give that review of their work. I’m guessing very few care and if they do, they likely feel they can’t do anything about it (which, of course, is true... as long as that’s what they think).

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I’m a fan of the celebrity chef, traveler, writer Anthony Bourdain. On one of his restaurant treks through New York City (on his show, No Reservations) he inspired me with this quote as he was eating at a Russian place in Brooklyn…

“Okay. It’s not the snappiest fastest service in the world but the food… somebody really cares here. This is love here.”

We want our work to be exquisite. We want to be essential.

Each requires our attention, discipline and resilience.

There are no secrets.

Care.

exquisite: adjective: 3a: marked by flawless craftsmanship or by beautiful, ingenious, delicate, or elaborate execution  b: market by nice discrimination, deep sensitivity, or subtle understanding  c: accomplished, perfected.

(update: we've since brought it down to "squiz"... either you is squiz or you ain't)