An Italian Path of Heart

And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom.
~Anaïs Nin

 

And so it was. After 10 years in the corporate world I have decided to move to Italy to earn my Master of Gastronomy degree from the University of Gastronomic Sciences. This inexplicable connection and adoration with food is something so intrinsically me that I can trace it back to my youth. This may sound dramatic but every day that I wasn’t using and pursuing my gift in the world felt like I was letting a piece of my soul die each and every day. And not an unimportant part of my soul, but the very essence of why I was placed here on this earth. THAT part of my soul. Have you been there? That place where you know your path just doesn’t feel…right, you, authentic?

 

A friend told me recently that you have many paths you can be on, but the most important question to ask is this: Does this path have heart? Does it? If so, stay on it. There’s something to learn there. If not, then recognize and know in your heart that it’s OK to pursue a new one. Breathe in the joy of letting go of a path that wasn’t authentically you. It’s not failure but freedom. Freedom to run after a path with heart.

 

One of the most rewarding parts of health coaching is when my clients find their authentic voices. There is this softness, light, and sheer self-acceptance that comes across their faces. In that moment they let go of what was not serving them and embrace what is good, pure, and true.

 

And it became time for me to take my own advice and pursue that soft authenticity. This type of soul-searching doesn’t knock you over with a robust embrace. No, it gently wraps you with it’s soft whisper and nudge of, ‘Go, child. I have you and this is your heart’s path.’ That’s the journey I seek and for which I’ll place everything on the line.

 

I was reading Carlo Petrini’s (Founder of the Slow Food Movement and the University of Gastronomic Sciences) book, Loving the Earth, Dialogues on the Future of Our Planet. In it he interviews different dignitaries and players in the Slow Food Movement. The most touching moment came at the end of his interview with Prince Charles when the Prince pleaded:

Don’t, I beg of you, lose what makes Italy so special, the ancient wisdom and understanding of how to make life itself an art form. To me, this has ben Italy’s most wonderful contribution to the world for so many centuries. The finest demonstration of this is the way you treat food as an art form, how you produce these wonderful and endless varieties of food, cheeses, cured meats, but also your wonderful traditional craft skills in so many areas. Believe you me, we need cultural and spiritual security, but just biosecurity. We can’t separate those elements. What is the point of food security, if we’re losing our souls?

What is the point of it, indeed. I deeply believe that how we come to the table is just as important as what’s on the table. How we eat is how we live. It’s time to have a love affair with our food and with our lives. So I’m going to the cradle of food passion to learn how to do it best. If one thing is true, it’s that we need to bring some passion back to the table, to ourselves, and to our stories. 

 

For the first time in a long time I’m letting go of my incessant need to plan and know and understand. I don’t know what the next step will be. But I do know that this path is nothing but heart. It’s all heart. Welcome to the journey.

 

So much love,

Tiffany

6 Comments on “An Italian Path of Heart

  1. Beautiful Tiff. So proud of you! This will be an amazing journey filed with excitement and wonder, and maybe a little disappointment, because every dish needs a little salt to bring out the flavor. You have a huge cheering section behind you and I for one can’t wait to see the amazing things you’ll do. Congratulations!

  2. Your are so amazing and all so inspiring. I admire you for taking this leap and be fearless. I wish you all the best in your journey and look forward to watching and reading where your journey takes you. Your are an amazing women whom I very much admire and blessed to have the opportunity to know.

  3. Thank you both for the kind comments and support. Every person needs a cheering section and I couldn’t agree more about each experience needed a bit of ‘salt’. Through the challenges we learn more about our authentic selves. Thanks for sharing in the journey. <3

  4. I’ve stopped angling for faratee-heflth in my foods. The body needs fat — vegetable and animal — to function properly, so a moderation of animal fats can be a good thing.That recipe sounds delish, no matter how you slice it.– c.

  5. Hi there I am so happy I found your weblog, I really found you by accident, while I was searching on Digg for something else, Regardless I am here now and would just like to say many thanks for a marvelous post and a all round exciting blog (I also love the thm)e/designe, I don’t have time to read through it all at the minute but I have bookmarked it and also added in your RSS feeds, so when I have time I will be back to read more, Please do keep up the great job.

    1. Hi Lina and welcome! I’m so glad you found yourself here as well. Stick around and I look forward to hearing about your own food passion journey. All my best! Tiffany

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