It's nearly been a year since we returned from our travels abroad. More than an interruption in our lives, more than a vacation or traveling, it changed our lives. Mostly it was the people we met and their conviction that had the deepest impact on us. Before we left, my friend and former boss, suggested that he'd need a hand when we came back with his private chef company. It was helpful to know I might have work coming back.

And I've lent a hand as much as I can. From time to time I've helped them from cooking before and during events, to serving food, washing dishes, taking photos, and generally doing what I love, meeting a challenge head on. Maison Privé is their extraordinary effort at serving the best of ingredients, usually locally sourced, sustainably raised and organic. Their food is nothing short of spectacular. If you are priviledged and smart enough to afford the work they do, then you are also priviledged enough to know that skill and expertise of this level only comes from years of experience and focus. Quite simply, Jim and Jen are above their class as private chefs and caterers and some of the best people to work with I know and yet somehow remain fully grounded in the realities of starting a business and a family.

So, it's not only with fondness and friendship that I've offered my hand its with profound respect. I try to do so as often as I may without breaking our own commitments, plans and boundaries set towards our commitment to build a spectacular food business of our own. When Jen went into early labor back in the fall, I tried to step in and help as much as I could, but admittedly they did all the hard work, particularly Jen in having this little guy, Lucca.

Jen and Lucca

Photo by Jim Vellano

Jim and Lucca

Photo by Jen Vellano

Last Friday, I had the opportunity to spend some time visiting with Jim and following up on some work I completed recently for one of his clients. One day in early May, as often is the case since we returned, Jim called me up,

Jim: Hey, are you busy?

Me: Not really what's up?

Jim: So, I have this client in Upstate, NY and he's interested in having a vegetable garden this year...you know something about gardening and farming so I figured I'd ask you first... are you interested?

Me: Absolutely. When and where do we start?

So, over the next few days we figured out over emails and various phone calls and one site visit and I put together a brief proposal. The client accepted it and I began work in late May. To come upon a garden after a month of time passes without seeing it is like time traveling. When I left, it looked like this:

And on Friday, after I spent a few hours tying and trimming leaves back, it looked like this:

Take a walk through the garden project overtime.

It's no small thing entrusting someone to take on a project that is outside one's expertise. I know, only because I've done this before, it is hard letting go. It is hard to accept the risk. A good leader will do it every now and again. Jim and Jen learned early on in their years in the kitchen, that everyone needs help and everyone will succeed given the opportunity. And Jen and Jim have entrusted me with things, which while I was uncertain I was the right match, I had a gut feeling I could be. It's nice to see things come together and grow, and get challenged and grow in the process.

In the past few months, I've been extremely fortunate in learning to build and plan a garden, for others and for myself and my family. Jim is just starting as a gardener and will continue to learn, as will I, the care and attention it takes to bring excellent ingredients to the table. And through this, we'll all be better chefs and better people. Because in cooking it starts with respect for each other and is improved by learning to respect the ingredients.

Of course some will look at the food that Maison Privé prepares and the garden we've made and perhaps the house that the garden sits behind and say to themselves that this is all fine and well for those with means, but what about us lil' guys? Well, believe it or not, we are those lil' guys and it goes to show that the more people tht are willing to take a risk on small businesses and younger people, less fortunate than themselves, then others will have the opportunity to grow. Exciting and fun times and I feel extremely lucky to have such terrific friends and partners in business.

Take a look at some of the food that we've done while cooking together. While I may have lent a hand at the stove and prep counter, the presentation, organization and clients are all wholly the intellectual force of Maison Privé, right now primarily Chefs Jen and Jim Vellano.

Some events from the Spring and Early Summer of 2011

Jen Vellano, ensuring the wine pairs well with the food