Becoming chefs

I just finished the book "the Perfectionist". Great read about the rise and fall of one of France's best chefs' and his inner passion to achieve perfection and gain the greatest award in the culinary world of France; 3 stars from the Michelin guide....that once he received was true success, but then once taken away it lead him to take his own life as well.

i took from the book many different examples of how people and cooks eventually over time become chefs...and then how each individual chef creates and becomes his "own" chef by developing their own unique take or style of cuisine...and how after that they put the ball in motion to get that cuisine prepared consistently at the highest of all levels. The one thing they all had in common however was passion. The desire for perfection. An unteachable attribute; an ambition from within.

I found myself the first few years of Uchi working as hard as i could to attain such perfection. The struggle was overwhelming at times, but with patience and hard work anything is possible. These days now that i'm off of the line at nights and playing the role as the chef, more than the craftsman/cook, it affords me the ability to oversee all facets of my kitchen and restaurant....instead of being behind a cutting board most of the day.

The pic above: All the talent that makes it happen at Uchi everyday. Being part of them becoming chef's someday gives me pride beyond compare.