
There's two ways to get better, to get hard and strong. The naturals or the ascribed stand tall and proud, they have it running through their veins. The mignion to the Bearnaise pulsating through their veins, clearly helping them navigate and pluck and tweak every fiber of the culinary repertoire by merely making physical contact to ingredients. To make matters more volatile they come with attitudes. I am not one of them but my better half on the other hand is. Minus the attitude (point to be duly noted ). In other words King Midas syndrome ,touch turns to gold. Too bad everyone off them pisses off as usual. Works to our advantage when they don't know how to use the gift. It is those who are deprived who value the true nature of the gift. Of course in matter of fact they may have better palates genetically, they may have sharper receptors and olfactory sensors. they may even have better synapses but if they are dumb enough to stand in front of a mirror and ogle OCLD I know that fate waving my cue card. Don't get me wrong here im not the bad guy, nor am i the protagonists. I my friend am an opportunist , iv learnt from the fallen that i save the trouble of getting back up if i don't take a hit and if pride clouds potential... it is wasted.
Achieved
Tony Bourdain, Marco Pierre, Thomas Keeler, Eric Rupert, Rick Bay lees, Heston Blumenthal the list is endless sweat, pain, cuts, blood, and 100% gut wrenching good old fashioned hard work pivoted with a never dying passion is what got the world to remember them. Without even knowing they've paved the way for a new generation of chefs who believe that the palate is not just a gift for the few but a skill of labor.That couple determination with work and diligence and every comprehensible note of a plate can be manipulated to create a masterpiece. This is the achieved.
"They break you to make you"- Aaron Santos, CDP
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