Professonalism I

As far as writing is concern ,I consider myself an amateur. Eventhough I like to write and continue to attend so many workshops and journal everyday, I still do not trust myself enough with any piece I write. I always feel safer if my daughter , who is a native english speaker,go over the english grammar and spelling mistakes ecetera before I let any one read my piece. But now ,I am more daring and I trust myself more. I did not wait for my daughter to edit my piece before sharing it with peopel on the blog. I just type whatever come to mind and publish my thought right away. I share my thoughts, ideas and opinion not the a perfect piece of literature.

May be because I only trust the professionals. There are so much conditions to be a professional. One is expected to perform thing right the first time. Because the pro get paid for their work. And they are usually trustworthy. Take for example DHL or Federal express. They are pro in the art and business of documents delivery. Especially from Africa ,where we are now. If our documents are handle by DHL we never worry that it will not reach the destination and we also happy to pay the price. They deliver professional service . That is what they do for a living.They have specific standard and system that we can trust and predict the result. Some pro even take a step further. The MI group group or AGS the international professional movers , also provide insurance . This is further guarantee. It rid the client of all the worry and uncertainty. There are so much peripheral service they provide like follow up on your package or shipment 24 hours a day on line. We know exactly what happen to our stuff and where and why.

Professional can usually charge high price. We pay for their professionalism, their standard that we trust.

Amazingly this same rule also applied in Africa. In Congo here we have a professional cook and a professional chauffeur. Professionalism is especially so true here. Our professional cook does marvel with his sauce concoction that I dare say hi s sauces from cocktail sauce,spaghetti sauce ,plum sauce to even chocolate sauce for dessert are better than all the sauces in restaurants in town that I have been so far. He is so professional and interested in cooking that he devour all the recipes cook books that I brought with me during his break. As a professional he only cook but he will not serve or wait table so when we have guests we need to do the serving ourselves or orchestrate the serving for him. He like to wear his chef uniform and over see things in the kitchen and he love to clean up. That was our first cook. He hired him because the maid that we thought could cook some simple meal for us broke all our china.

Our second cook graduated from the cooking school in BZV and has been trained in a professional catering company in a real professional kitchen for at least 3 years before we hire him.This cook is a bright young fellow who can portion the food into beautiful artistic arrangement of individual plate. We don't know what he does in the kitchen but he really can serve with style. His plate is always well presented and very pelasing to the eyes. Even when he serve us fresh fruit like water melon. He will carefully section the fruit and take out all the visible seeds,cut the red flesh from the green part and serve. Having the two cooks make us realise that there are many specialties among cooks from local cooking school specialised in kitchen and restaurant management. Off course there a more to running and managing of kitchen and dining room than cooking and serving. How about buying ingredients, shopping for produces and utensils, washing and ironing the table cloths and over see the cleanliness of the table , China, silver ware,napkin ecetera.
In this regards ,we experience the high degree of professionalism here in Africa like we never expereince anywhere else. In the U.S.A. and in Europe this life style had become obsolete, the thing of the past. Life in upper hemisphere of the world has become too rush to be worrying about the crease on the table cloth or the burnt at the corner of the souffle dish. But here in the African continent one country , Ethiopian, just celebrate the year 2000.There is still time to savour things that has been long lost and evaporated from our high acheivements society of the digital world.