“All great artists and thinkers are great workers, indefatigable not only in inventing, but also in rejecting, sifting, transforming, ordering.” — Nietzsche, Human, All Too Human (1878)

We’ve been discussing plate ups in class the past couple days, the “chef as artist,” and what Nietzsche says resonates with me as one of those aspiring chef/artist types. It’s sometimes overwhelming, especially at this early stage, to consider how much energy is expended in each plate of food. Not just the hours of labor devoted to prep time and service, but the many waking hours (and likely sleeping ones too) given to honing the elements and presentation of the plate until it is perfect. Chef L. showed us this short film by Guy Savoy, and it left me in awe, slightly breathless: spine-shiveringly inspired. But there is much, much work to be done.

*image from thepariskitchen.com

*images from The New York Times

*one of my plates from nutrition class: fresh pasta with tomato sauce, cannellini with sundried tomatoes, sauteed broccoli rabe

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