The practice of being a great chef is in many ways not unlike the craft
of an orchestral conductor. These artists equally breathe life into their
unique creations, and sharing their skills with friends and loyal followers
is both craved and coveted. Although their toil is rarely applauded, they
live vicariously through this enjoyment that they create for others, this
invitation to come and share their vision.
The great conductor Leonard Bernstein once said that “The measure of
success of any great work of art is the extent to which it makes you an inhabitant
of that world, and the extent to which it invites you in and lets you breathe
its strange, special air.” Mr. Bernstein was almost certainly speaking
of the art of music as he uttered these divine words, but this description
could also include the world of fine cuisine. The musical conductor, which
in French is termed “chef d’ovchestre”, has the impossible
task of turning dozens of musicians and thousands of notes into a coherent,
beautiful sculpture of sound. And the person who is entrusted with this position
is not generally a young artist with a few years of experience. It is rather
a master who has spent years working his way up a tiered ladder, and who
now can almost telepathically impassion large numbers of creative people
with the mere lifting of a baton. Not unlike an experienced chef. [read more]
by Etienne Coffinier and Ed Ku
by Ariel Cudkowicz