Ehlise

thefrenchrover:

Christophe Waltz

(via yoooona)

1 month ago -

321

make you feel my love

1 month ago

thoughts on a tuesday morning

Are young chefs in successful careers ever unsure about their skills and creative ability? Chefs in their 20’s are doing wonderfully creative and relevant things in this industry and I don’t even know where or how to begin doing half the things they are doing now. Maybe it’s easier said than done and I’m just filling this dark mysterious void with ideas that it’s harder than it really is and the only reason why I feel this way is because I don’t really know. Maybe I’m afraid or have issues with total creative freedom (it’s the one thing I want more than anything, but I wouldn’t know what to do with it if it were handed to me), but I still feel like a kid. Do they still feel like a kid? I’ve always associated running a kitchen with being a responsible and fully-developed adult, but I’m creeping towards that age and I still have the same insecurities and child-like wonder of “how do they do that?”. It’s not that I’m not ambitious. I have plenty of that. Maybe too much for my own good sometimes. But I have fears of not being able to perform in the kitchen, mentally and physically. Running a kitchen, learning to keep up with the demand, conceiving a dish, executing the conceived dish to perfection, making it sing, finding the perfect balance between staying true to the classics while being inspired by the future, technique, speed, etc. the list is endless. Maybe I feel this way because I haven’t had adequate experience. Maybe after working for a while and absorbing the knowledge of “how to” I’ll feel like a full-fledged and mature individual who is making a positive contribution to this industry.

2 months ago -

1

http://www.elitetraveler.com/news-pdfs/EliteTravelerWorldsTopRestaurants.pdf

been uninspired and empty for a while. phew. glad to be jolted back by this list.

2 months ago -

1