“Man cannot discover new oceans
unless he has the courage to lose sight of the shore.”
- André Gide
We are in the final moments of an impending major life change. The material acquisitions of a hard working life have been sold, given away, discarded or packed neatly into labeled boxes lined up in what used to be our dining room. Looking at the stack makes me contemplate how one’s hours are easily measured by the amount of stuff accumulated. It’s hard to break away from these thoughts but my post isn’t about materialism it’s about choosing to live life deliberately and enjoying every second of it.
The first time I literally walked away from a restaurant in my prime was at Pili Pili, a wonderful Mediterranean restaurant near the Merchandise Mart in Chicago. I can vividly remember my bosses face changing to a ghostly white as the color left it when I told him of my decision. We were at the top of our game, recently named top ten in the world by Food and Wine magazine, and I was leaving for reasons that astounded him. I had to go for a walk, a very long walk, a 2,167.2 mile walk on the Appalachian Trail from Springer Mountain in Georgia to Mount Katahdin in Maine.
Gastronomica magazine published my story chronicling the thought process of how I had lost the desire to trade my life for a handful of dimes and needed something more spiritually significant happening in my life. At the time I was experiencing what Phil Cousineau described as soul loss. “There is another call, the one that arrives the day when what once worked no longer does. Sometimes people need a shock; sometimes a tocsin call. It’s time for a wakeup call. A man fired from a job; a child runs away from home; ulcers overtake a body. The ancients called this “soul loss”. Today, the equivalent is the loss of meaning or purpose in our lives. There is a void where there should be what Gerard Manley Hopkins calls “juice and joy.” The heart grows cold, life loses its vitality. Our accomplishments seem meaningless.” I craved more significance in my life.
Sometimes to find yourself you need to let go of your perceived safety net, float freely away and completely lose sight of the shore. Only amidst the turmoil of a stormy sea can you rebuild your life and find your way to your island paradise.
“There are many things that seem impossible
only so long as one does not attempt them.”
― André Gide
I am leaving the kitchens of Figue Mediterranean and hanging up my toque looking for new challenges and goals to strive for. I could list one hundred valid reasons to go and perhaps another hundred reasons to stay, but none will repay time lost with my three year old son Beaumont and my wife Lisa. I am thankful for all the cooks and dishwashers I had the privilege of working with over the last two years. I am thankful to Lee Morcus for bringing me on to help realize his dream. I wish continued success to everyone there. And my biggest thanks to all our customers… without you a restaurant can never be.
At age 50, following my lifelong passions of food and photography I am reinventing myself as a food photographer and blogger and am hopeful to one day write a book, maybe turn it into a TV series and continue to explore the world one plate at a time.
Join me on the journey at http://www.EatTillYouBleed.com The journey beginsin July 2014.
Chef François grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits at age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.
Chef François de Mélogue has over 20 years of cross-cultural culinary experience, Chef François brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top in his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003. While working with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients he uses to create his dishes. Chef Francois specializes in simply prepared Mediterranean-inspired cuisine that is enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. In line with his belief that food should be prepared without unnecessary distractions or alterations, Chef François creates honest, healthy and delicious cuisine that is approachable and always delightful.
Specialties: incredibly focused cuisine actuelle mixed with a deep appreciation of fine wines, beers, charcuterie and cheeses