500 Words #33 –
The Mensch Factor

Text kindness typed on retro typewriter

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Chef, Author, and Percussionist Alan Lake
Alan Lake
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Chef/percussionist/writer/reprobate and lover of all things beautiful & delicious, Chef Alan Lake’s culinary career includes East Bank Club in Chicago; Sunset Marquis in W. Hollywood; Izakaya Hiwatta in Ichinomia Japan and legendary nightclub Purpur in Zurich, Switzerland. Working all around the world for over four decades, he's won numerous awards, professional competitions and distinctions. He’s the author of Home Cookin'- The Stories Behind The Food and The Garlic Manifesto- the history of garlic going back to 10,000-year-old Neolithic caves and contains facts, fiction, folklore, myths and legends (besides 100 recipes).

A lifelong musician that plays 70+ percussion instruments, he coined the term “Jazzfood” to describe his cooking style i.e. “solid technique coupled with tasteful improvisation.” He views his food as he does his music and writing and has been known to bust a pout if subpar in any way.

6 thoughts on “500 Words #33 –
The Mensch Factor

  1. Diana

    Love this one💜 very timely as well given today’s climate!

    Reply
  2. Lynn E. Miller

    You had me at mensch Alan. I was raised by my parents to strive to be a mensch as a standard.

    It was really quite simple once I embraced the qualities and attributes associated with being a mensch. Treat people with respect, offer to help when possible, and most importantly, make sure you make sure the people you are with are heard and acknowledged whenever and wherever possible.

    On the rare occasion when someone gives me the compliment of being a mensch, I can’t help but glow. It makes my day and inspires me to pay it forward.

    Thanks for the reminder.

    Reply

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