There's a battle between what the cook thinks is high art and what the customer just wants to eat.
Sentiment: NEGATIVE
Cooking is an art form, a creative thing.
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.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
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.
Usually, one's cooking is better than one thinks it is.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
The chef can be very innovative, but the decision is made by the customer.
Good painting is like good cooking; it can be tasted, but not explained.