
@amisfiledrestaurant - ⭐️ | 🎩🎩🎩 @mudbrickrestaurant - ⭐️ 📮| Benevchef@gmail.com
Auckland, New Zealand
Joined August 2009
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Life does not teach kind lessons, yet tuition is due everyday. It’s up to you to decide which cause/course you take. Choose wisely!
It’s okay to yearn for something without having it right away, the problem is having temerity to believe you can achieve it without practice or patience.
Yes, dream big, but prepare for it!
Let it find you ready.
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Karabo Benevolent Leeuw retweeted
Nah you know ball foreal. Thats a classic Cassper Nyovest come up record. You have to know know fr to know that song
What will be deemed your success story is currently what you are going through at this very moment.
Fail and fall as much as you can now!
Trial and tribulate now!
Applaud and celebrate those close to you now!
Because once your bullish market hits, it’s off to the rafters!
Karabo Benevolent Leeuw retweeted
Hi Guys,
Please support my business.
Corner 12 avenue and rivonia Road 🌞 - for ease? Just use grass roots smoke 📍
If you don’t come into the game with a starter pack or a trust fund, make sure God is your plus one. (Or whatever you seek divine providence in)
Purples hearts when you were never meant to be soldiers, just not enough trust for you to cry on men’s shoulders. 💜
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And remember, the grass is always greener where you water it, never on the other side.
Just don’t forget to cut it once in a while, or you may regret what lurks about.
Some restaurants go through lengths of sourcing in a whole duck, breaking it down to the crown then dry aging it for 14 days before it’s even served on a menu.
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You’ll encounter a chapter in your career where you are overworked and underpaid.
Best thing to do is get more skin in the game.
Become more relentless, use your frustration to fuel you out of that chapter.
Never forget that the game is long, let the story write itself.
Trust me, South Africa have Michelin standard restaurants. Salsify, Mertia & La Colombe in Cape Town to name a few.
Replying to @ChefBenev
Tjo, I’m gonna have to work 15 years everyday to dine at a Michelin star restaurant and eat succulent
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