With this blog I’d like to free my mind and leaving my thoughts to the readers.
I find that the kitchen world could be an interesting metaphor for our life and viceversa,
in both dimensions we’re constantly seeking for something.
Human relations, feelings and passion become touchable in a restaurant.
Science, math, philosophy, chemistry, history and traditions, become food.
Daily job of a chef can become similar to the the routine of a monk:
small details will make the difference and the strong mind will fight the fatigue.
Persistency will be the daily meal.
Diligence and respect will be the rule.
Working hard and working patiently is the mantra.
Mistakes will build the experience and the difficulties will make stronger the motivations.
…There’s not culinary school drawing the map of the unexplored field where we’re going to travel here.
Are you in?
„The most precious ingredient for a chef it's his/her mind"
- Massimo Bottura -
This blog is the frame trying to contain my personal researches and interpretations about food and happiness.
My hope is that some of the readers interested in veg cuisine and philosophy, especially between professional regular chefs and veg food lovers, will get some ispirations for their personal paths.
I’d love to collaborate with other professionals, in a way to be sinergically active for a better veg future.
Enjoy the trip my dear soul gourmand,
„Without a zen heart is difficult to create a great dish“
Anxin, zen poet and Mau’s wife
Video: Buster Keatn, The cook