Almost 2 years ago I went on a mission trip with a nonprofit humanitarian aid organization that supports disadvantaged children and families around the world.
We set out to renovate a small school in
What caught my eye as a Chef, was how they actually heated water, how they cooked supper, and in general, how those 3 ladies prepared the food for some 300+ kids.
When I saw the big, old, aluminum pot, carefully balanced on three different sized rocks over an open fire, I was stuck somewhere between being in awe, and completely irritated. My professional trained mind could not comprehend doing such a thing, because it would take so long to actually heat water.
Immediately we all got together and decided we have to build a kitchen first. And we did. 6 guys, 5 construction professionals and a chef, decided that this would be the right thing to do.
We measured, collected mortar and rocks, hired a local ironsmith, and at the end of the day, there it was, an“L”-shaped kitchen station, complete with BBQ/Stove Top (made from black steel), preparation space and a sink (made from cement and bricks).
How good it was, how great we were, I mean, just to build it, we went through 6 different opinions, 6 different characters, and six different point of views, on how, where and what those 3 ladies need. Me, the Chef, had the biggest problem, because I had to go through accepting 5 guys' opinions on how to build this kitchen, even though of course “I knew best."
However, like I said, we made it, and it looked so beautiful.
When we arrived the next morning, nobody was using the kitchen! Again the pot with water was on the floor, and we were kind of arrogantly upset about that. We must have looked so irritated. Next day the same thing, these 3 sweet ladies tried, but it turned out they just didn’t like this way. They did not need a BBQ, they didn’t have chicken or meat anyway, not even fish.
They didn’t have more than 2 pots, so there was no sense in having a big brick kitchen counter for 5 pots.
Well, to be honest, I did not get it at that moment, but rather much later on our 46 hour trip home. I suddenly thought: maybe we should have asked them first what they really need.
That was it. I was ashamed of myself and astonished at the same time. How creepy. How could I expect to push my thinking and ways of doing on those 3 sweet ladies, who cooked daily for 300 kids with only 2 pots, for so long?
In that moment some 30,000 feet up in the air, an idea was born, to use my professional knowledge and talent to create an organization, that can communicate this knowledge in an effective way. What if, instead of building a kitchen, we simply start by bringing new pots? What if instead of building a preparation area, we first bring new ladles and spoons?
What if instead of forcing our opinion and direction on anybody, we first listen, learn and then evolve.
The kitchen project will do exactly that.
We will bring the tools.
We will create sustainable solutions, not a temporary fix.
We will adopt and evolve one's culture, to create and grow one's ability.
And ultimately, we will create economic opportunities by using our knowledge of hospitality.
Maybe one day, we will work together on this.
