Just got back from the Adriatic Sea. Got there yesterday and got home today, a quick trip but lots of fun, and my friends and I are getting good at using the Italian trains.
This is my last week here in Colorno. To prepare for tomorrow I'm gonna iron my chefs jacket. I'm gonna clean up my beard. I'm gonna come to the kitchen tomorrow like i always come to the kitchen, professional and ready to do my best (one variable that may change from time to time is the amount of sleep I get, but that's life. also, i've alluded to this before but i'm not the best at ironing things. the bottom line, however, is really attitude).
We're reaching a point now where we can make dishes that taste and look exquisite. But the trick is to be able to do this again and again, exactly the same. The thousandth carrot must look exactly like the first. We have to arrive in the kitchen ready to cook tomorrow just as we arrived ready to cook two months ago. Consistent excellence is what I want, and I'll have it.
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Josh - I admire your quest to achieve great things as a chef. I look forward to tasting the fruits of your labor. RB in Providence RI
ReplyDeleteYou do have it. Excellence in mind and spirit will always translate into the product and preparation.
ReplyDeletePersonally, since I get to taste your food on a regular basis, I know you have it. Excellence, Fantastic, Buono, Bello, etc etc.
Keep at it, and in the future, we will do something really brilliant together, count on it.