My name is Lexie and I have been a fan of your work for a while now. After listening to one of your podcasts, I quickly became hooked. The candid discussions you share are comforting, provocative and educational all at once. After some solid binge listening I have now enjoyed almost all of your available episodes. Wow, have I learned a lot from you!
Your podcasts could not have come into my life at a better time. I have recently left a comfortable job in advertising in Sydney (with The Star Casino being one of my clients) to start a new life in hospitality. This decision has brought me to Paris for the year. At this stage, I have no idea what type of role I would thrive in long term. All I know is that I want to be around food and wine and I thrive under pressure. The current aim is to let french hospitality overwhelm me and to experience as much as I can here. From food to wine, from restaurants to cafes, I am trying to learn bits and pieces each day. Alongside this, I am opening myself up to new experiences and am often finding myself outside of my comfort zone. It’s exciting and challenging at the same time. However, I am not afraid. Perhaps that is because along the way, your podcasts have been keeping me company (it’s quite lonely for an English speaking single, with no French connections). You are in my ear on my walk to work each morning and I really do gain something from each episode!
The reason I am writing to you is two fold. First, to say thank you. You have no idea how much your words of “perfectly imperfect” wisdom have fed me. I can never thank you enough for opening my eyes to the strength of culture and self in food, as well as reminding me of the importance of being your god damn self.
Second, I was wondering what you might do in my situation. Which path would you take? Or perhaps, where would your next step lead? With a world of inspiration at my feet, I am definitely overwhelmed with the question of “what next”? I love all things FOH, enjoy both restaurant and cafe service, but am also tempted by the idea of becoming a sommelier. More than that, I am torn between going back to school to become a chef, or continuing with FOH experience to become a restaurant manager (you mentioned in one pod that the world needs more dedicated FOH lovers). Or, would writing a cook book be better (my current idea is a lighthearted book on cookie and wine pairing eg. “biscuits and bottles” haha)? Should I aim to move back to Australia, or explore the world some more? There are so many options.
Although I am incredibly grateful for the wealth of choices in front of me, too many options can be almost paralysing. If you could please send some words of DC wisdom to an optimistic, inspired and all together confused foodie, that would be amazing. It would be an honour to hear from you.
Can’t wait for the next episode.