Every chef is a cook, but most cooks aren’t chefs. Cook prepares a meal following someone else’s recipe. Chef looks at many recipes of a boring meal and tries to give it a fresh spin.
Chef changes basic ingredients, how they are prepared, an order in which they are combined, ads something which doesn’t belong, and subtracts something that has belonged for far too long. Knowing his ingredients like old friends, makes him visit food markets personally to smell, taste, touch - veggies and fruits as well as investigate meat and fish. For him, there is the onion, not an onion, because small changes in ingredients can make or brake a meal.
Chef’s kitchen is a lab where he extract essence of a meal by breaking taste patterns of his patrons. Ambition to surprise them with a new experience, that words can’t convey, never leaves his experimental soul. Breaking himself, in the process of breaking taste patterns of his patrons, brings him closer to his core, by peeling bad complexity out of his existence.
What he does is so elementary, that when he is asked about it everyone believes that he hides, behind curtain of false humbleness.
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