I have taken one of the bigger decisions of my life : It is time to stop giving my time and talent to others and in 2011 I will open my own restaurant. Most likely in Paris. Voila. Big big decision. I am excited and scared at the same time.
I handed in a resignation letter 2 weeks ago, after my weekend with my friend Nina in Lucca, which reopenend my eyes towards my initial goal and dreams, that led to abandoning life #1. While the restaurant that employed me for more than a year has been a fantastic professional and human experience, lately a couple of changes happened, that I don't want to describe in detail here. But let's say I have certain values and principles that I don't compromise on, and so I draw the consequences. The owner couldn't have reacted better, in fact my resignation in his office started with me crying, because it hurts a lot to end a good experience for bad reasons, but it ended in a 2 hour consultation about restaurant creation, and each day he keeps giving me new advice, yesterday he even came up with a suggestion for a currently to-let restaurant in Paris. So I am happy to leave in very good terms, and will be able to quickly erase the last four negative weeks from my memory.
With two weeks distance I now realize that something had to happen to wake me up and to get me out of my comfortable easy life at the restaurant, otherwise I would probably still work there a couple of more years, avoiding to make the big jump.
Everybody I told was at first shocked to hear that I quit, especially after the press brochure and the good articles, but when I then described the recent situation, everybody agreed, that I had to go. The first "blessing" I needed to feel better was the one from Chef Sebastien, and I went to Ferrandi to explain him everything, one day after my resignation, and he also agreed on my decision. He has always been a key "element" in my life #2 and he will continue to be, as I move on now seriously to become an entrepreneur.
The rest of 2010 will now be spent with travelling, seeing friends that I miss, spending time with my family, my godchild, my grandmother who will turn 90 this year, and making more big decisions as part of my restaurant business plan.
As I say every night to my team, when the first order comes in : Allez, on attaque...