Scullinary Aspirations

When was the last time you heard a youngster say, “I want to be a scullion when I grow up!” or overhear an adult admit, “I’m a doctor, but my dream is to be a scullion!”

We’re not likely to hear those word cross anyone’s lips, because a scullion is a servant who does menial work in a kitchen, such as washing dishes—a lowly person. According to the A.Word.A.Day Web site, the word is “probably from Old French escouvillon (dishcloth, mop), diminutive of escouve (broom), from Latin scopa (broom) or from scullery (a small kitchen), from Old French escuele (dish), from Latin scutella, diminutive of scutra (pan). Earliest documented use: 1483.”

Although many people view cleaning as an unwelcome chore that should be done by people without education, privilege, or ambition, St. Benedict had a different perspective. He did not view kitchen work as menial; in fact, he devoted an entire chapter in his Rule to “Kitchen Servers of the Week.” St. Benedict saw kitchen work as a golden opportunity to practice humility by serving others with love. Like Jesus, he saw lowliness as a virtue to be cultivated, because it deflates the ego and instills gratitude for our blessings of sustenance and shelter.

In the monastery, all those who are able take turns washing dishes or doing other “obediences.” I’m grateful to the sisters and our employees and volunteers who are faithful to their tasks; it is a true pleasure to live in a place where soap dispensers are always filled, compost buckets and trash cans are regularly emptied, floors are not sticky, and clean dishes and utensils are always at hand. In the monastery, once a scullion, always a scullion—thanks be to God!