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.
Sentiment: POSITIVE
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.
Chefs are leaders in their own little world.
Many chefs are either technically or artistically better than me, but I know my food has soul.
Cooking is like anything else: some people have an inborn talent for it. Some become expert by practicing, and some learn from books.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'
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.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.