Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
Sentiment: POSITIVE
The culinary tradition in my family is very strong. My mother, a very wise woman, spent the better part of her life in a kitchen. It's a very strong part of her identity. I grew up there next to the fire.
I don't come from any great culinary tradition - I'm from London!
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
Cooking is the showy side of domesticity.
Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.
In a city like New York, especially for young professionals who aren't in a family situation, most people don't cook for themselves. This is the only city I've ever lived in where I eat out every night.
Cooking is like music: you can tell when someone puts love into it. I come from a place where there was so much attention to detail. The population is smaller in the South, so more attention is given to serving smaller numbers of people.
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
It is a religious duty for those who cook to learn how to prepare food in different ways, hygienically, for the table, so that it may be eaten with enjoyment.
As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.
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