the present

The life of a chef is often dominated by thoughts of past and future. When developing new menus and concepts we often revert to things that we are certain of while at the same time looking for new ideas that could eventually become old ideas the we will once again seek out in the near future. The work days, weeks and months have a way of getting away from you and before you realize it a year has passed and the only thing that you can be certain of is where you were and where it is that you think you are going without any idea of what is actually happening right now. Lately, i have been obsessing about how long this process of opening a restaurant inevitably takes. Whether or not the budget is tight or non-existent, there seem to be an endless chain of obstacles that for me can only be overcome by focusing on the one that is directly in front of me. I have spent too much time recently worrying about things that i cannot change and problems that have not even arisen without much thought as to what it is that i could be doing better now.