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I LOLED at this part:

"“Thanks for lunch,” he said politely, “but I’ve never had potatoes… umm… like that.”

“Oh?” I responded, knowing precisely what he was getting at.

“Very… umm… thick,” he said. “That’s new to me.”

“Oh.” I responded, tapping him ever so confidently on the back. “That’s how we like our mash in London, don’t you know.”"

That was so absorbing and illuminating!

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Thanks so much, Nadia! It was a funny moment, at least looking back on it.

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I love your stories. I love reading about the behind-the-restaurant-scene and about your unusual life (from someone else with an unusual life).

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Thank you thank you thank you! It's nice you say this today as I'm starting the Part 2 to this piece later on!! I've been a bit busy in recent weeks with another writing project that's important to me but I'm determined to find time for Substack again more consistently.

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Same. Hotel is in high season now and it already kept me from writing for a week. We have to make sure we carve out time to write. Writing is my lifeline, what keeps me going.

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Apr 27, 2023·edited Apr 27, 2023Liked by Wil Reidie

“I had found myself in that echelon of fine-dining that, in pursuit of perfection, had decided to take agency away from the guest. The guest being one variable too many to accommodate in the creation of perfection.”

A lot of great writing and observation in this piece but the quote above really hit me. It’s so damn true, and the food industry is a great metaphor for any medium. At some point the search for perfection strips away the agency of the person on the other end of the creation. The one who must enjoy it.

Loved this one Wil.

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Thanks so much, Taegan. Really appreciate your support.

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Apr 23, 2023Liked by Wil Reidie

Hey Wil! I enjoy a lot reading your words every week, and this story brought me so much memories. Thank you, and please keep on writing tasty essais ☺️

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Thank you so much, Lea. It's lovely to hear from you. And thank you for reading! I hope you are doing really well!

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