Top Chef Potential
Posted by Amy Wilson on April 3, 2008
This Tuesday marked the 12th anniversary of getting fooled by my husband. Since we consider it a sort of anniversary, Paul surprised me with a gourmet dinner of Filet Mignon, Lobster, asparagus and home-made twice baked potatoes. No fooling! Hmm, yummy.
Since I’ve been thinking a lot about potential lately, it got me remembering old chef Paul. When we first met, I would never have picked him as a future chef. Sure, he cooked a lot. He made ramen noodles, he burnt chicken stir fry, he made these really weird tacos. But 95% of it was terrible! In fact, at one point I declared that we would only eat cereal for dinner.
Then something interesting happened. Paul’s aspirations joined together with opportunity (stay-at-home dad), tools (good pots and pans, gadgets, and cooking shows), and constructive feedback (me!) and he’s really fabulous! Now those weird tacos have transformed into a unique delicacy that could be served at the finest mexican-asian fusion restaurant. His signature dishes blend hearty favorites with innovative ingredients.
I never thought I’d say it, but the kid’s got potential!