What is our relationship to the rest of the world? here are some more insights to being a positive presence person.
The highest honor a French chef can attain is to have his retaurant listed as a three star restaurant in the Michelin Guid to fine eating. According to one newspaper, the 1995 guide added a twentieth resturant to its three star listing: the Auberge de Eridan in Annecy, France.
The owner and self taught chef, Marc Veyrat, is a culinary maverick. His unorthodox ideas got him kicked outof three hotel culinary schols, and local hotels would not even take him on as an apprentice in the kitchen.
Veyrat is from the French Alps. Alpine herbs, such as caraway, cumin, wild thyme, and chenopodium, are key ingredients in his recipies. Once a week at dawn Veyrat ventures into the mountains to pick the herbs.
I know I’m not a traditional chef,says Veyrat.I’m a student of nature, because before you love the cuisine you have to love the ingredients.
To be a positive presence person (PPP) you have to really love other people before you can appreciate what they do. To do this means that we value them for who they are and refuse to view others as a commodity. It is about loving the ingredients that come together to make each person that we meet a precious encounter.
Try it and you will find that the way that they respond to you will be different. Sure there will still be the users. Learn to recognise them quickly and limit the access they have to your core being. Seek out other PPP’s and allow them to see those special attributes that belong to you.