Wealth of Mind - The Power of Turning Mountains into Molehills

Mr. Charles Brandt and My Mom

Waiting My Way Through College

From the 1970s to the late 1990s, Chalet Brandt Restaurant was the place to go in Baton Rouge when you wanted to celebrate a special occasion. Chef Charles Brandt was both a kind man and a perfectionist who demanded flawlessness in every aspect of the restaurant. He was also known for intense outbursts when errors were made in the kitchen. All who worked for him wanted his love but did not want his wrath.

I was fortunate to work as a waiter at Chalet Brandt in college.

One Saturday night, the house was packed. I was, as they say, 'in the weeds'’ I rushed about in a full sweat, trying to serve all of my tables and live up to Mr. Brandt's demanding expectations for fine dining perfection.

I loaded six salads onto a tray, cocked it onto my shoulder, confidently strode out the swinging kitchen door into the packed dining room, and immediately ran into a chair in front of me. Bam! In slow-motion-technicolor, the salads catapulted into the air, spinning dressing everywhere into the main dining room and even onto some diners. The whole mess came crashing down, and the restaurant froze. I was crushed. I felt a sense of existential dread that I’ve not felt since.  It was a mountain of terror before me. I was scared. I now had to face Mr. Brandt.

I sheepishly walked back into the kitchen, expecting to have my hand chopped off with a cheese knife. But instead of blowing up at me, he looked down and gently said, “Clean it up, Fred.” He then turned and walked away.  The shock of the event suddenly evaporated because of Mr. Brandt's unexpected kindness.

The embarrassment of that night wore off a long time ago, but the lesson that Mr. Brandt taught me remains:

Not every dramatic event needs to be met with a surprising response. Sometimes, it's better to make a molehill out of a mountain. It's suitable for both the mole and the mountain maker.

p.s. Here are a few of Mr. Brandt's classic recipes.