In my experience, the best food is cooked by those who resist categorising their craft as art. I think this is because they tend to be humbler and thus prioritise the interests (and tastes) of the customer, over the more ego-driven ‘artistry’ of the chef.
In my experience, the best food is cooked by those who resist categorising their craft as art. I think this is because they tend to be humbler and thus prioritise the interests (and tastes) of the customer, over the more ego-driven ‘artistry’ of the chef.
fantastic piece.
Thanks, Felix!