If We Listen

“There are 86,400 seconds in a day. It's up to you to decide what to do with them.”-Jim Valvano

A few years ago my wife and I visited Chicago.  What a great city! I’m not really into architecture, which is what the city is really known for, but I am into food. Chicago is easily second only to New York when it comes to great restaurants.  I’m sure you could live in Chicago for years and never eat at the same place twice or have a bad meal.  One of the best chefs in the nation, Charlie Trotter, owns one of the best restaurants in Chicago along with several Trotter To Go markets. 

Coincidently, when we visited Trotter To Go, it was a very special day.  Norm Van Aken, a chef that Trotter trained under, was doing a book signing. I was so excited!  Van Aken does fun food, fusing American cuisine with some Latin, Caribbean, and Asian flair.  I have to admit, I was a little star struck at first.  I had followed Van Aken’s “World Cuisine” for a few years. His knowledge of products and how to use them seemed overwhelming. I didn’t think he would be too thrilled to meet a chef from Arkansas, so I was a little nervous to approach him. 

Eventually Van Aken ended up walking up to me!  He asked how long I had been a chef. Now, keep in mind, I was on vacation in Chicago.  I wasn’t wearing the signature chef coat with my name & title printed loud and clear.  I was pretty blown away by how Van Aken figured out I was a chef.  After asking, he gave me the Yodi like wisdom of “sometimes you just know.”  

We began discussing what I did, which at the time was the executive chef at a catering company.  As we talked, Van Aken truly listened to what I had to say.  Sure I was a chef, but not with as much knowledge or experience this man certainly has! He discussed with me the differenced in catering companies and restaurants.  Sure, they both have food, but that’s where the similarities end.  Van Aken explained to me that he was interested in starting a catering division.  At that moment I realized he was really interested in my option, taking mental notes and gaining knowledge from our discussion.  Later that year, Van Aken did indeed open up a catering company.

Looking back I am left with a valuable lesson. No matter how much you think you might know about a subject, taking the time to listen to others can be a priceless tool.  Way too often we think we know more than we really do about a subject.  Norm Van Aken taking the time to listen to a younger, less experienced chef really impressed upon me how much we can learn from others if we choose to listen.