Robert and I toasted champagne and continued to sit and eat eight courses over a three hour period. I have never tasted food so delicious or even seen anything so extravagant. When we were finished Billy let us come back to the kitchen and watch him work for a while and that was so cool. It was neat to see him moving so quickly and telling others what he needed. I was mesmerized and at the same time beaming with pride....as if it mattered that I was proud of Billy.
I remember five years ago when Billy started culinary school at the Art Institute in Philadelphia. He would always share how things were going. When he started at La Croix I'm pretty sure he started as a prep cook (at the bottom), a few weeks ago he was promoted to Sous Chef, second in command after a few short years. I know Billy puts in a lot of hours but he loves it. I asked him how he felt about his job and he said, "let's put it this way, I would go down with the ship".
The value in choosing a job or career that you love is priceless. I know so many people who do a job just to pay the bills, I wish different for everyone. I pray that we may all find our dreams and pursue them, that we may dig deep to make it happen. Passion is contagious and when you have it you can't help but to share it.
I can't wait to some day dine at Billy's own restaurant!
|Octopus with pineapple, heart of palm, and some other fancy stuff!|