As for so many, Covid was "not particularly kind" to Quinton Nuquist. "Ending up at a dive bar. Toxic choices from my past and questioning where I belong," the now-Esalen sous chef admits. After almost thirty years in South Florida and a long career in different kitchens, he shook things up with a remarkably fresh start — "Big Sur is quite the place to drop into for my first time in Cali!" — and began working at Esalen in August 2021 with his best friend and fellow Esalen chef, Alex Shepard. Quinton immediately knew this place was special.
"I could feel something different about this land," he explains. "From the pure beauty, from the mountains to the valleys, from the rivers and streams to the ocean. The strength of community and genuine love that is always about is intoxicating in the kindest of ways." Any doubts about his big move were quelled, almost magically, that very first night.
"I got to my room on Tobacco Row, all unpacked and settled in. I took one step outside and looked up," Quinton remembers. The arm of the Milky Way stretched across the sky, all of the stars bright enough to navigate around. While looking up, I was curious if I made the right choice, and the sky erupted with shooting star after shooting star — too many to count. It took my breath away, and I have been loving it ever since."
Quinton refers to the Esalen kitchen as "one of a kind" with "genuine gratitude for the work and love that we put into the food we serve" — which suits the "service-oriented" chef perfectly: "I always receive joy when I am able to help others."
"The food we produce is meant to feed and nourish not just the body, but the soul as well," he explains before describing an exceptional meal he contributed mind, body, heart, and soul to that fully captured that ethos, the Land Acknowledgement Ceremony dinner with the Esselen Tribe of Monterey County in October 2022: "From kayaking out to harvest fish to feed the tribe and their guests, to being able to show my respect and appreciation for all that the tribe does and stands for, and to be able to carry on the stewardship of this land through my gift of feeding all that come through to experience this land.”
Moving forward, Quinton and the entire kitchen staff aim to incorporate all the goodness grown to "emphasize the amount of care and love given" with every aspect, from the Esalen Farm to a table in the Lodge.
"Simple and easy! Simple is best," he insists. "You can extract so much flavor from all of the delicious vegetables the Farm provides by doing less. Ideally, we stay focused on what is sustainable and least harmful to this beautiful planet we all call home."
Regarding his more personal, immediate home — Big Sur, Esalen, the kitchen — Quinton feels certain he's chosen the right path for "this part of the journey I call life," and he strongly encourages anyone else considering such a huge change to "make it simple."
"Trust your gut and follow your heart; it will lead you to the path you need."
“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron
“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve
“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer
“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne
“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter
“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.
“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori
“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.
Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.
What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?
As for so many, Covid was "not particularly kind" to Quinton Nuquist. "Ending up at a dive bar. Toxic choices from my past and questioning where I belong," the now-Esalen sous chef admits. After almost thirty years in South Florida and a long career in different kitchens, he shook things up with a remarkably fresh start — "Big Sur is quite the place to drop into for my first time in Cali!" — and began working at Esalen in August 2021 with his best friend and fellow Esalen chef, Alex Shepard. Quinton immediately knew this place was special.
"I could feel something different about this land," he explains. "From the pure beauty, from the mountains to the valleys, from the rivers and streams to the ocean. The strength of community and genuine love that is always about is intoxicating in the kindest of ways." Any doubts about his big move were quelled, almost magically, that very first night.
"I got to my room on Tobacco Row, all unpacked and settled in. I took one step outside and looked up," Quinton remembers. The arm of the Milky Way stretched across the sky, all of the stars bright enough to navigate around. While looking up, I was curious if I made the right choice, and the sky erupted with shooting star after shooting star — too many to count. It took my breath away, and I have been loving it ever since."
Quinton refers to the Esalen kitchen as "one of a kind" with "genuine gratitude for the work and love that we put into the food we serve" — which suits the "service-oriented" chef perfectly: "I always receive joy when I am able to help others."
"The food we produce is meant to feed and nourish not just the body, but the soul as well," he explains before describing an exceptional meal he contributed mind, body, heart, and soul to that fully captured that ethos, the Land Acknowledgement Ceremony dinner with the Esselen Tribe of Monterey County in October 2022: "From kayaking out to harvest fish to feed the tribe and their guests, to being able to show my respect and appreciation for all that the tribe does and stands for, and to be able to carry on the stewardship of this land through my gift of feeding all that come through to experience this land.”
Moving forward, Quinton and the entire kitchen staff aim to incorporate all the goodness grown to "emphasize the amount of care and love given" with every aspect, from the Esalen Farm to a table in the Lodge.
"Simple and easy! Simple is best," he insists. "You can extract so much flavor from all of the delicious vegetables the Farm provides by doing less. Ideally, we stay focused on what is sustainable and least harmful to this beautiful planet we all call home."
Regarding his more personal, immediate home — Big Sur, Esalen, the kitchen — Quinton feels certain he's chosen the right path for "this part of the journey I call life," and he strongly encourages anyone else considering such a huge change to "make it simple."
"Trust your gut and follow your heart; it will lead you to the path you need."
“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron
“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve
“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer
“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne
“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter
“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.
“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori
“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.
Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.
What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?
As for so many, Covid was "not particularly kind" to Quinton Nuquist. "Ending up at a dive bar. Toxic choices from my past and questioning where I belong," the now-Esalen sous chef admits. After almost thirty years in South Florida and a long career in different kitchens, he shook things up with a remarkably fresh start — "Big Sur is quite the place to drop into for my first time in Cali!" — and began working at Esalen in August 2021 with his best friend and fellow Esalen chef, Alex Shepard. Quinton immediately knew this place was special.
"I could feel something different about this land," he explains. "From the pure beauty, from the mountains to the valleys, from the rivers and streams to the ocean. The strength of community and genuine love that is always about is intoxicating in the kindest of ways." Any doubts about his big move were quelled, almost magically, that very first night.
"I got to my room on Tobacco Row, all unpacked and settled in. I took one step outside and looked up," Quinton remembers. The arm of the Milky Way stretched across the sky, all of the stars bright enough to navigate around. While looking up, I was curious if I made the right choice, and the sky erupted with shooting star after shooting star — too many to count. It took my breath away, and I have been loving it ever since."
Quinton refers to the Esalen kitchen as "one of a kind" with "genuine gratitude for the work and love that we put into the food we serve" — which suits the "service-oriented" chef perfectly: "I always receive joy when I am able to help others."
"The food we produce is meant to feed and nourish not just the body, but the soul as well," he explains before describing an exceptional meal he contributed mind, body, heart, and soul to that fully captured that ethos, the Land Acknowledgement Ceremony dinner with the Esselen Tribe of Monterey County in October 2022: "From kayaking out to harvest fish to feed the tribe and their guests, to being able to show my respect and appreciation for all that the tribe does and stands for, and to be able to carry on the stewardship of this land through my gift of feeding all that come through to experience this land.”
Moving forward, Quinton and the entire kitchen staff aim to incorporate all the goodness grown to "emphasize the amount of care and love given" with every aspect, from the Esalen Farm to a table in the Lodge.
"Simple and easy! Simple is best," he insists. "You can extract so much flavor from all of the delicious vegetables the Farm provides by doing less. Ideally, we stay focused on what is sustainable and least harmful to this beautiful planet we all call home."
Regarding his more personal, immediate home — Big Sur, Esalen, the kitchen — Quinton feels certain he's chosen the right path for "this part of the journey I call life," and he strongly encourages anyone else considering such a huge change to "make it simple."
"Trust your gut and follow your heart; it will lead you to the path you need."
“Remembering to be as self compassionate as I can and praying to the divine that we're all a part of.”
–Aaron
“Prayer, reading, meditation, walking.”
–Karen
“Erratically — which is an ongoing stream of practice to find peace.”
–Charles
“Try on a daily basis to be kind to myself and to realize that making mistakes is a part of the human condition. Learning from our mistakes is a journey. But it starts with compassion and caring. First for oneself.”
–Steve
“Physically: aerobic exercise, volleyball, ice hockey, cycling, sailing. Emotionally: unfortunately I have to work to ‘not care’ about people or situations which may end painfully. Along the lines of ‘attachment is the source of suffering’, so best to avoid it or limit its scope. Sad though because it could also be the source of great joy. Is it worth the risk?“
–Rainer
“It's time for my heart to be nurtured on one level yet contained on another. To go easy on me and to allow my feelings to be validated, not judged harshly. On the other hand, to let the heart rule with equanimity and not lead the mind and body around like a master.”
–Suzanne
“I spend time thinking of everything I am grateful for, and I try to develop my ability to express compassion for myself and others without reservation. I take time to do the things I need to do to keep myself healthy and happy. This includes taking experiential workshops, fostering relationships, and participating within groups which have a similar interest to become a more compassionate and fulfilled being.“
–Peter
“Self-forgiveness for my own judgments. And oh yeah, coming to Esalen.”
–David B.
“Hmm, this is a tough one! I guess I take care of my heart through fostering relationships with people I feel connected to. Spending quality time with them (whether we're on the phone, through messages/letters, on Zoom, or in-person). Being there for them, listening to them, sharing what's going on with me, my struggles and my successes... like we do in the Esalen weekly Friends of Esalen Zoom sessions!”
–Lori
“I remind myself in many ways of the fact that " Love is all there is!" LOVE is the prize and this one precious life is the stage we get to learn our lessons. I get out into nature, hike, camp, river kayak, fly fish, garden, I create, I dance (not enough!), and I remain grateful for each day, each breath, each moment. Being in the moment, awake, and remembering the gift of life and my feeling of gratitude for all of creation.”
–Steven
“My physical heart by limiting stress and eating a heart-healthy diet. My emotional heart by staying in love with the world and by knowing that all disappointment and loss will pass.“
–David Z.
Today, September 29, is World Heart Day. Strike up a conversation with your own heart and as you feel comfortable, encourage others to do the same. As part of our own transformations and self-care, we sometimes ask for others to illuminate and enliven our hearts or speak our love language.
What if we could do this for ourselves too, even if just for today… or to start a heart practice, forever?
Esalen Institute
55000 Highway 1
Big Sur, CA 93920
US: 1-831-667-3000
info@esalen.org
