Spotlight
My dearest friends know I love watching cooking shows. I love them for a number of reasons but one is because for me cooking is deeply spiritual. I often find parallels between the spiritual lessons I have learned on my journey and cooking. For example, in some of the cooking competitions I can generally tell who is going to win by how humble they are in their relationship with the ingredients, the other cheftestants and the judges. Those who are egotistical rarely win and those who are humble usually do.
What I have come to realize this week is that there are times we need to let others be in the spotlight and shine. In all my years of teaching, I have always tried to help my students present and show off their talents. I have always preferred to be there to support them and gain their confidence. It is one of the reasons that I would have been horrible as a department chair, I just do not like being front and center. I prefer to help others shine and be in the spotlight.
The same is true for cooking. I have developed this pension for Pan-Asian noodle dishes. It is my new comfort food. Udon or Soba noodles with a simple sauce and a variety of stir-fried vegetables. This week I have been on a mushroom kick and stir frying a wide diversity of mushroom and some green onions and a sprinkling of sesame seeds. On the one hand this is a noodle dish, but the noodles are like me hiding in the background and letting the vegetables shine through
I am the same way with my Pampered Chef business. I want my team and my hosts to shine. I see myself more as a conductor helping others have these amazing performances. I prefer to do what I do best but let the light shine on those I love and want to encourage. At the same time, I am ever mindful that I am in the spotlight in the orchestra for which I am a performing member. I am grateful for those who help me shine, but I am most comfortable in helping others shine.
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