Chefs must have a deep respect for food and its origins from "summary" of Kitchen confidential. Avventure gastronomiche a New York by Anthony Bourdain
Chefs, in my experience, are a unique breed. They are not just individuals who cook food for a living; they are artists, craftsmen, and most importantly, they are stewards of something sacred. Food. It's not just a job for them; it's a way of life. And with that way of life comes a deep respect for the ingredients they work with and the origins of those ingredients. When a chef looks at a piece of meat or a vegetable, they don't just see something to be cooked and served; they see the result of countless hours of labor, care, and dedication. They see the farmers who toiled in the fields to produce that perfect tomato, the fishermen who braved the seas to catch that fresh seafood, the artisans who crafted that exquisite cheese. They see the history, the tradition, the culture that is woven into every fiber of that ingredient. For a chef, every dish they create is a tribute to the farmers, the fishermen, the artisans who made it possible. It's a way of honoring the hard work and dedication that went into producing the ingredients that make up their culinary creations. This respect for food and its origins is not just about paying homage to the people who produce it; it's about recognizing the interconnected...
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