Building on the knowledge learned from my previous two blog posts on my following of the Wild Rydes AWS Serverless Computing Tutorials, ( Wild Rydes Part I and Part Deux), I decided to put some of that information to use in my own work at www.nautilustracker.com.
I’ve been working on some mobile apps and a back-end platform supporting my trans-Atlantic Ocean Rowing attempt last year with my girlfriend, Cindy. I’d like to turn some of the things I’ve developed thus far into a Software as a Service (SaaS) for other people to easily use on similar adventures. To that end, I wanted to quickly create a responsive website to put out some information about my future offerings, including the ability to allow interested parties to contact me by providing their email address and a contact message in a simple contact form.
Know Your Limitations. Build On the Shoulders of Giants
> aws s3 sync . s3://www.nautilustracker.com
I had previously registered my Domain Name (nautilustracker.com) with GoDaddy last year. Now I wanted to move the DNS Registrar to AWS. This turned out to be very easy. Once I followed the documented steps to move a domain to AWS, I only had to add an A Record to point to the domain to my S3 Bucket containing website artifacts. I will point this A Record to a CloudFront endpoint soon.
Lipstick On A Pig
Now that the landing page is up, there is a mountain of work to do. The next step is to get email working for my domain using AWS SES so I can use that domain email to register as an organization in the Apple iOS Developer Program.
I took my family to Paris, France for the 2016-2017 New Years Eve celebrations. We were essentially just there for the weekend, but it was a fabulous weekend – one that I will never forget. The sites and food were unforgettable. For New Year’s Eve, I treated my family to an 8 course French Meal and Wine/Champagne Pairing at the Hotel Raphael in Paris very close to the Champs-Elysées. My kids and I were definitely not used to fancy food such as this, but it was a beautiful and tasteful introduction to food as art (as opposed to American style ‘fast food’). Here’s a video of my dessert (thanks Alison ;):
In Paris, we were delighted to see the Eiffel Tower, The Arc De Triomphe, The Palace of Versailles, and to listen to Vivaldi’s Four Seasons, and other beautiful musical pieces, performed by a Chamber Orchestra at the Église de la Madeleine Roman Catholic Church. I left Paris with a profound appreciation for the art and beauty that abounds in this wonderful city, from her cuisine to her architecture, to her music and her people. The French seem to have a genetic disposition toward an aesthetic appreciation of life, which I find hard to come by in the United States. The french term, ‘Joi De Vivre,’ comes to mind when I reflect on our weekend trip to France.
According to Wikipedia: “It ‘can be a joy of conversation, joy of eating, joy of anything one might do… And joie de vivre may be seen as a joy of everything, a comprehensive joy, a philosophy of life, a Weltanschauung…'”
I happened to catch a Netflix Documentary this evening called “Chef’s Table, France,” Season I, which was a story about an amazing French Chef, Alain Passard. As I watched the story unfold about how Chef Passard became a Chef, identifying his career path as early as 14 years old, how he found a mentor and soon bought his mentor’s restaurant, which he named ‘Arpege’, I was completely drawn in by Chef Passard’s sense of life purpose, mastery and pursuit of excellence in his craft. It is not often you find or learn of someone who absolutely loves what they do for a living. I hung on his every word in this documentary and even took notes, hoping to graph some of his sense of aesthetics and Joi de Vivre into my own life and professional career. Here are some of Chef Alain Passard’s quotes and anecdotes I noted from the Netflix Documentary, ‘Chef’s Table, France’:
“When you close your eyes at night, what’s important? You’ve spent the day taking risks. You’ve made some people very happy.”
Chef Passard relates that what you create is just as important as how you create it, which he refers to as ‘Gestures’ or ‘Hand Gestures’. The way you move your hands to create something of value is important and takes hours and years and decades of practice. Chef Passard’s Grandmother was an amazing cook; his mother sewed and his father was a musician. His Grandfather was a sculptor who worked with wood. He learned the importance of hand gestures early in his life and applied them to his craft. He works bread dough like it’s fabric. He sews Duck and Chicken together to create a unique dish. With regards to the hand gesture, he says: “In cuisine, in music, in sculpture, in painting, it’s everything. Either we like the gesture, either we like the hand, or we do not. And this hand, if we want it to be more beautiful, we must work seven hours, eight hours, ten hours in the kitchen every day. This makes the hand more precise, and more elegant.” He goes on to say that a 14 year old does not have the precision of hand that a 30 year old cook has. He says, “I am never happier than when I put my fingers on a new gesture or a new flavor. It feels wonderful.”
“You really become a cook between 40 and 50 years old.”
Can the same not also be said about other professions as well?
When Chef Passard started his restaurant, Arpege, he says that the one and two star ratings came fairly easily, but the three star rating was very difficult to attain. Three Stars is the highest rating for a restaurant. Maintaining three stars is apparently extremely difficult to do, but Chef Passard’s mentality is to pursue higher and higher standards, never stopping or resting upon his current achievements. The search for excellence is never ending, but it’s something he loves. I was struck how there was no mention of the pursuit of money in this documentary, it was purely the pursuit of passion, excellence, and the art of food. In fact, there came a point in Chef Passard’s professional career where he was losing his passion for cooking meat, so he decided to take a year of introspection to find his passion again. He reinvented himself and his restaurant as primarily vegetarian while still maintaining their three star rating. He found a new hand. A new outlook.
“My only ambition is to love what I do more each day. Just the idea of a job well done. No outside projects, needs, or dreams. If this story exists today, it’s because I love my job more than anything.”