As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.
Sentiment: POSITIVE
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.
I love food and am very good at improvising when preparing it - it's a really creative experience for me.
I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.
Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
Cooking is an art form, a creative thing.
Many chefs are either technically or artistically better than me, but I know my food has soul.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.
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