I was really excited to see the notification on my phone about the fact that the new season of Mind of a Chef was available for viewing. I have been a fan of the past few seasons ever since I saw the first one with David Chan, plus season 2 with Sean Brock and April Bloomfield. I know season four is out now or soon to be, but I rarely watch TV and mostly view these kind of shows while laying in bed. I guess it can be said that it is impressive if I simply have to watch the next one, and then the next one after that, until I have basically exhausted the run - all without stopping (ie: I know - binge watching is what the kids call it these days...)
Point being, I was really impressed with Edward Lee and his philosophy and approach to fusion, latitude and the elements of combining different cuisines, "traditions", and backgrounds to form his style of cooking.
Made me take a look at what we do in the farm dinners, on the floor of the restaurants and at my own approach to bar and cocktail engineering. I want to include ingredients from my back yard, but also from other latitudes around the world. Its reinvigorating to see someone with the passion and the drive to explore as Ed Lee, and it helps to keep the rest of us going.
I never had really thought about the aspect of creating something to see it disappear in a matter of minutes, or even seconds, and as far as I can tell he never calls cooking "art". But he does refer to a lot of creativity and the jump is easy to make. Chefs and the rest of us in the restaurants make things, create things that are consumed and gone immediately, and unless we take a picture - there is no record. BUT, I have always had a great pleasure in seeing and hearing the reaction to my creations, and this is in itself part of the response mechanism a chef has. We crave these kind of reactions, feed off them and want the next one. This, combined with the exhaustion of working a long day to make it happen is what gives the satisfaction and sense of accomplishment. Ed Lee reminded me of that.
My only real desire at this point is to go out to Louisville so I can dine at 610 Magnolia.
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