The Bear & Us

Yesterday, I enjoyed connecting with Sean Gaillard on his podcast, The Principal Liner Notes. Sean has made such a positive impact on so many of us with his writing and his work so this was truly a distinct privilege.

During our conversation, I was telling Sean that the best way I could think to share about my upcoming book was to make a connection to the television show, The Bear. I access this FX show via Hulu, and I cannot recommend it highly enough.

Like all rich dialogue, our conversation had me thinking for the rest of the day about this show and our work as educators. I have a few reflections that I’m carrying with me into the week.

BE OPEN

The basic premise is that there is a family business and due to a death in the family, the youngest brother who is a talented, formally trained chef moves back home to save the business. The show depicts honestly the love, hard work, hardship, and dysfunction of the industry and within the personal lives of those connected to this restaurant.

One of those individuals is Marcus who has a passion for pastries and desserts. Carmy (the main character) sends Marcus to Copenhagen to learn from a skilled chef he knows there, Luca. While side-by-side working with pastry dough, Marcus asks Luca how he got to good at this work. Luca explains, “At a certain age, it becomes less about skill and more about being open. To yourself. To the world. To other people.”

The more time I spend in this beautiful hard profession of ours, the more I believe this to true. Yes, basic skills and knowledge matter, but they can only take us so far. It is our ability to keep our hearts and minds open that will build the future we all desire. Humbling ourselves to the possibility that we can learn something from everyone we encounter, including and perhaps most of all, our students. Even in this now moment, I’m writing a blog post about a TV show. I’ve learned some things about wholehearted work that apply to our work in education from a TV show about the restaurant industry. Learning is everywhere for the taking if we open our minds to see it. But in order to truly uncover these hidden jewels, we must be willing to step away.

STEP AWAY

Luca goes on to explain that some of the best dishes he’s enjoyed were not delicious because of the chef’s masterful skill but because they were inspired. He explains, “You can spend a world of time in here. But if you don’t spend enough time out there…”

It seems like there is a never ending list of competing priorities in our profession. Bogged down in the day-to-day, it’s easy to lose our connection to our teacher gut and some of the essential truths we hold about what is good for students. Suddenly, what felt clear is now muddy and work that used to be fun is well, muted and heavy. Worried and sad over this, I felt compelled to write a book that would strengthen our dim heartbeats, support us in clearing the clutter, and illuminate a wholehearted path back to hope, joy, and meaningful learning.

We cannot do inspired work that will make a positive impact on the world if we do not make space to be inspired by the world outside of work. Some of my best work and best ideas have been in response to stimulus outside of school. Books that aren’t about school. Trips that were for pleasure. Walks to savor fall colors. Good food enjoyed with good company. Experiences provide us opportunities to feel alive, so we can make learning feel alive for learners.

SIDE-BY-SIDE IN THE WORK

Richie is someone Carmy calls “Cousin” who has tried to help with various aspects of the restaurant but struggles to find his place. Carmy sends him to learn at a Michelin star restaurant from his friend and restaurant owner, Terry. While peeling mushrooms, you read that right, ha, Richie and Terry enjoy an honest dialogue about her path to success.

Richie is puzzled by many things, including the fact that they are peeling mushrooms and that Terry herself, the restaurant owner, is taking time on a daily basis for this menial task. After explaining that peeled mushrooms send a little message to the customer that someone took special care when preparing the dish, she goes on to explain why she herself peels the mushrooms. She explains,”Respect, feels attached. I think time spent doing this is time well-spent.” In essence, no job is above Terry. Doing this work helps her stay grounded in all that it takes to pull off a day in food service. Perhaps this is why some of the best principals and district office leaders take time to sub in classrooms, pick up trash when they see it on the ground, bus tables at lunch. There are no small jobs or small people in schools and the best leaders recognize this by being willing to do whatever it takes to help out. No job is below them.

Terry goes on to explain her big time struggles and mistakes of the past before opening this Michelin star restaurant. Richie, not young himself and having weathered his fair share of struggles, seems intrigued and encouraged by her ability to persevere and attain success later in life. At the closure of this conversation, Terry explains, “He (Carmy) believes in you.”

Richie asks, “What makes you say that?” He asks because he believes Carmy sent him there to get rid of him for a little awhile. He knows he grates on Carmy’s nerves. It hadn’t occurred to him that there was any other reason. Until she she explains…

“He told me. He says you’re good with people. He’s not wrong.”

Richie walks away from that experience with a new belief in himself and his future and also an understanding of what it was going to take for him to realize his fullest potential.

This pivotal moment was not formed sitting across the table during a formal evaluation meeting. It was not formed while sitting in the audience at a national conference. It was formed in the way Marcus’s pivotal moment was formed.

Working side-by-side. Just two people learning about and from each other while getting the work done. Some of the best professional learning occurs when we are simply in it together.

Be open.

Step away.

Side-by-side in the work.

There’s a plaque on the wall that catches Richie’s eye on his way out, “Every Second Counts.”

Let’s make our seconds count by allowing ourselves space to be inspired and to get after only the things that matter most with our whole hearts.