Post by Sarah Komara

“You can always tell when a person has worked in a restaurant...Service industry work develops the "soft skills" recruiters talk about on LinkedIn — discipline, promptness, the ability to absorb criticism, & most important, how to read people like a book. The work is thankless & fun & messy, & the world would be a kinder place if more people tried it.” “I haven't tied on an apron in years, but restaurant people will always be part of my tribe. The industry attracts a certain kind of individual, whom I consider to be my people. I'm talking about chefs, bartenders, servers who choose standing for 14 hours, enthusiastically describing tonight's fresh catch, or artfully arranging herbs on a plate as a lifestyle. I get them. That's why Anthony Bourdain was so beloved: He got them, too, & sought to elevate them to the status they deserve. We need food to live. Food is integral to every single culture. Nourishment is an expression of love. Bourdain arrived at the onset of the "foodie" craze with a different perspective & a mission to tell stories beyond what's on the plate. Knowing those stories made everything taste better.” ~Jen Clarke Jen Clarke is an unapologetic Memphian. Follow @jensized on Twitter. Anthony Bourdain 6/25/1956 - 6/8/2018