OBE; Head Chef, The River Restaurant -- Acron Waterfront, Goa; chef-proprietor of Cafe Spice Namasté and Mr Todiwala's Kitchen, UK
Being a chef has taught me that we work and exist with and within the most perishable two commodities – manpower and customer. Both are highly perishable and to tend and care for them and not take either for granted, leads to success.
If I sit to count the number of failures I have had in life and their immediate effect on me or my family, I may retreat into a world of doom and gloom mentally. Failure is at my doorstep daily. I kick myself to move on and very often do not learn, so I get kicked again and move on. But it has to be looked at as a means of giving strength and conviction to battle on to succeed. In short, I try to control my emotions in failure and erase it from my mind, so that it does not affect me.
This story is from the May 2018 edition of Man's World.
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This story is from the May 2018 edition of Man's World.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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