beautiful food

While i was teaching at le cordon bleu for seven years, I usually started the first day with this question: What brought you here ? 99% of the students answer was : Passion !!! My second question was always : What do you consider to be “Passion” ? I got all kind of answers, usually none of which I found convincing. I then explained to my students that my definition of “Passion” is the willingness to take sacrifices for what you are passionate about. That usually prevented a large part of the students to ever mention “Passion” in connection with being in the kitchen again.
Herein lies the problem for the lack of success of many cooks.
Just going through the motions will prevent you from ever being a good chef.

Read More Here

Chang W. Lee/The New York Times

For Them, a Great Meal Tops Good Intentions !
THEY are two of the world’s most acclaimed chefs, each with a raft of awards,
a constellationof stars and schools of kitchen alumni spreading their gospel.
So when the American chef Thomas Keller and Andoni Luis Aduriz of Spain
sat down last week for a joint interview,they were in a position to back each
other up while slicing through some of the profession’s favorite platitudes.
– Supporting local agriculture and food traditions?
Far too narrow a goal, they said.
– Chefs’ obligation to help save the planet?
A lofty idea, they agreed, but the priority is creating great, brilliant food.
“With the relatively small number of people I feed, is it really my responsibility to
worry about carbon footprint?” Mr. Keller asked.
“The world’s governments should be worrying about carbon footprint.”

Excerpt from the New York Times. To read the whole article, click here.