The tale of potatoes seven ways...

In an ordinary town, not unlike any you have ever passed though, there lived a young chef named Lina.

Lina had just opened her first restaurant, small, honest, and tucked behind a busy market. The rent was high, the staff green, and the budget tight. Lina tried to keep up with other restaurants in her neighbourhood, offering dishes that were known to be ‘crowd pleasers’ but somehow, she only ever struggled to break even each month.

One week, her supplier sent the wrong order.

- No salmon.

- No spices.

- No truffles

- Just bags and bags of potatoes.

Her sous-chef panicked.

“We’re done. Nobody comes here for potatoes.”

But Lina didn’t flinch.

She looked at the starchy heap and said,

“Then we give them potatoes they’ll never forget.”

She looked into her memory of recipes and techniques. She boiled and smashed, crisped and puréed, fermented and fried.

Lina turned skins into chips, mash into mousse, and scraps into broth. She infused one with simple herbs, folded another with olive oil into a cream, and turned the last into a dessert no one saw coming.

She called the experience “Seven Ways with a Potato.”

People laughed…at first.

But by the third course, they weren’t laughing....

By the fifth, they were stunned.

By the seventh, they were on their feet.

So popular was the experience that it became THE fixture on her menu.

A critic called it “humble turned holy.”

Her restaurant sold out for weeks, Lina was busier and happier than ever!

And the potato? It became the talk of the town.

Limitations are not roadblocks, they’re invitations.

Great product people don’t need a blank check or perfect conditions.

Like Lina, they take what’s in front of them, even if common and ignored. They are able to create something remarkable.

Not by waiting.

But by cooking.