Just another introduction about a 71 years old newbie

From dishwasher to owner and everything in between, I spent 53 years of my life in the Food and Beverage industry. Anything having to do with meeting people’s needs is always rough but when it comes to food and people’s “wants” we have a whole different story. The thing is, anyone who works with food has to have an ego that needs to be fed and when I put out a product that I can be proud of and see the smiles on faces, my ego is fed and fed well. Wanting and getting that figurative “ pat on the back” a hundred or more times a day made this gentleman a happy camper for a lot of years.

@BobbyCole You will find yourself more than likely well rewarded here. Of course, interaction is the key. Once you get that ball rolling it is like a snowball, and getting all kinds of likes and responses is sort of an affirmation and accolade all unto itself.

Yup and thank you. As a side bar, if the moderators are trying to race to see who gets to the new guys first, JJ already won 2 days ago. Although....since your welcome was a little longer than his, ya just gotta be able to glean a few extra points for the extra work.

@BobbyCole — I didn’t go for Mardi Gras (I was in the Quarter for a concert on New Year’s Eve on year, and that’s all the New Orleans partying I can take in one lifetime ). Believe it or not, I stopped to see the site of the UpStairs Lounge fire. Then it was off to Thibodaux!

@FourWalls Wow, it’s been years since I heard the Upstairs mentioned. Whilst I am not gay, the majority of the guys killed in that fire were my friends. The quarter used to be a very, very tight knit family and everyone knew everyone. We all lived, worked and partied together and it didn’t make any difference about our sexuality nor skin color.nor political views. We were family. I often went to the Upstairs just to relax. After a night’s hard work at Arnaud’s restaurant there were times when I just needed a good drink and to relax (yeah, I used to drink) and there was no better place than the Upstairs. It’s a given that not many straights went up there but the lights were low and the music was always soft and never a loud voice in the bunch. Then of course, you know the rest. The gate was locked and the place was set on fire with all the occupants trapped inside. I can still see some of those faces and it bothers me about how they spent their last minutes on earth.

Since I worked in the French Quarter for a number of years it’s no big shakes if I never see another Mardi Gras as long as I live but it’s going to be rough on the whole of New Orleans this year since it has been canceled. The owners and wait staff of restaurants and bars especially depend on the 10 days of Carnival and Fat Tuesday for a year’s worth of rent and utilities. A few million people go through New Orleans during those 11 days and spend a whole barrel full of money on hotel rooms, eating and partying so this year is going to be the largest letdown the city has seen since hurricane Katrina.

@BobbyCole I wonder how I found time to work as I am quite busy in retirement too! I am happy to pursue my interests and passion in spending time on those that I had no time for earlier. Sadly, travelling is no fun now with this ongoing pandemic. In a way, I can meet those I am comfortable with now rather than being forced to earlier due to work commitments. That way, I spend more time with those who care, so overall i feel more fulfilled.

Yeah, it’s amazing that when I was younger I thought that retirement meant that i could finally do what I want. Alas, there are days when I work harder now than I did then! So tell me @Shiva, since you are a “retired” accountant does that make you a “no account”? (yeah I know....groan).

What might be more interesting is that I was born into a construction family. Truth is, my stepmother taught me how to cook when I was very young and it stuck with me to the point that being in the Food and Beverage industry paid for a college secular degree and Seminary. It’s a very long story regarding the how’s and why’s but my heart has nearly always been closely tied to the Rescue mission ministry and food procurement and preparation are key to that type of ministry. Whilst working at some of the finest restaurants and hotels in the south I concurrently worked at missions at whatever capacity was needed. Everything fits so neatly together that it’s almost as if I planned it out but nope, things just happened and things worked out wonderfully.